Bangers with Welsh rarebit mash

Bangers with Welsh rarebit mash

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 8

This cheesy twist on a British classic will keep everyone warm on Bonfire Night. Use your favourite sausage variety - herby Lincolnshire, leek or apple flavours work well

  • Easily halved
  • Freezable (mash & gravy only)
Nutrition: per serving
NutrientUnit
kcal881
fat56g
saturates27g
carbs59g
sugars11g
fibre5g
protein31g
salt3.8g
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Ingredients

For the gravy

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Put the potatoes in a large roasting tin and bake for 1 hr-1 hr 30 mins until crisp and a knife sinks in easily.

  • STEP 2

    Meanwhile, make the gravy. Put the onions in a large, deep frying pan with the butter and cook gently until soft and golden. Stir in the flour, then gradually add the ale. Bring to the boil for 1 min, then stir in the stock, Marmite, Worcestershire sauce and sugar, and bring back to a simmer. Bubble for a few mins until you get a good gravy consistency, then taste and season.

  • STEP 3

    When the potatoes are done, remove from the oven and put your bangers in for 30-35 mins or until cooked through.

  • STEP 4

    Halve each potato and scoop the flesh into a big mixing bowl, discarding the skins. Add the milk, cream cheese, mustard powder and cheeses. Mash together really well. Season with salt and keep warm, or reheat in the microwave with the gravy when the sausages are done. Serve with peas, if you like.

Goes well with

Recipe from Good Food magazine, November 2015

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