There is nothing like bangers and smash on a cool evening.
The green beans that were meant to be in this dish, caught a frost here in Canterbury so we have subbed them out with some first of the season Brussel sprouts
Herb sausage, smashed potatoes, Brussels sprouts with onion gravy
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Sage and onion sausages
Couple
1 packFamily
2 packsOnions
Couple
2Family
3Agria potatoes
Couple
AllFamily
AllGreen beans
Couple
1 bagFamily
1 bagGarlic
Couple
2 clovesFamily
3 clovesGravy
Couple
1 pottleFamily
1 pottlePeas
Couple
1 bagFamily
1 bagParsley and thyme
Couple
AllFamily
AllInstructions
1
Peel the potatoes and cut into rough 5 cm cubes. Place the potatoes in a small pot of salted water and bring to a simmer. Cook for 10-15 minutes, until you’re able to pierce with a knife.
2
Peel and thinly slice the onions. Cook in a frypan on medium heat with a splash of oil for 10 minutes, stirring regularly until heavily caramelised.
3
While the onions are cooking.
Cut the ends of the Brussels and thinly slice
Mince the garlic.
Remove the parsley and thyme leaves from the stalk and finely chop.
4
Once the onions are cooked, transfer to a bowl.
Wipe out the pan, add another splash of oil, cook the sausages on medium heat until golden, then add the onions and gravy and gently warm through.
5
Fry the potatoes in a little oil until golden, breaking up with tongs. Add a good pinch of salt. Once crispy, fold in the chopped parsley and thyme.
6
In another pan, fry the Brussels and garlic for 15 seconds before adding the peas and a splash of water. Cook covered for a minute, until just cooked. Season with salt.
7
Serve the potatoes, Brussels and peas topped with bangers and onion gravy.
