Bangers and Celeriac Mash with Red Onion Gravy
Bangers and mash is an all-time favourite, but we’ve jazzed it up with celeriac mash, and mustard – a perfect match with this rich wine gravy.
Adapted from the Woman and Home recipe, our La Parisienne sausages make the traditional bangers and mash just that little bit more gourmet.
Ingredients
La Parisienne Sausages
1 tbsp Beaufor Wholegrain Mustard
2 tbsp Kialla Organic Plain Flour
2 red onions
1 bay leaf
150 ml red wine
100 g Meander Valley butter
500 ml The Stock Merchant Beef Stock
Method
- Preheat the oven to 200 degrees. Arrange sausages on a roasting tray and cook for 20-25 minutes. Alternatively grill, or fry.
- Meanwhile, add potatoes and celeriac to a large pan and bring to the boil. Simmer for 15-20 minutes until tender.
- Drain and mash with butter. Stir through mustard and season to taste.
- While the sausages are cooking, melt the butter in a large frying pan and add the red onions.
- Fry on a low heat for 10—15 minutes. Stir in the flour and cook for 1 minute.
- Increase the heat and add the wine, stir for 1 minute and pour in the stock.
- Add the bay leaf and bring to the boil. Reduce heat and simmer for ten minutes.
- Season to taste and serve while warm.