Name: Bangers with Welsh rarebit mash
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8
Cuisine: British
Ingredients: 1.8g floury baking potatoes such as King Edward or Maris Piper, unpeeled; 16 sausages; 200ml full-fat milk; 200g cream cheese; 1 tbsp English mustard powder; 140g mature or extra mature cheddar grated; 85g red leicester grated; 2 onions sliced; 50g butter; 50g plain flour; 200ml light ale; 600ml beef stock (or chicken for a lighter gravy); 1 tbsp Marmite; 3 tbsp Worcestershire sauce; 1 tbsp dark brown soft sugar; peas to serve (optional)

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Bangers with Welsh rarebit mash

Bangers with Welsh rarebit mash

Good Food team

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Easy

Prep: 40 mins

Cook: 1 hr and 30 mins - 2 hrs

A star rating of 3 out of 5.2 ratingsRate

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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)

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Ingredients

Nutrition

Units:

MetricUS

1.8g floury baking potatoes

such as King Edward or Maris Piper, unpeeled
16 sausages
200ml full-fat milk
200g cream cheese
1 tbsp English mustard powder
140g mature or extra mature cheddar

grated
85g red leicester

grated

For the gravy

2 onions

sliced
50g butter
50g plain flour
200ml light ale
600ml beef stock

(or chicken for a lighter gravy)
1 tbsp Marmite
3 tbsp Worcestershire sauce
1 tbsp dark brown soft sugar
peas

to serve (optional)

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Nutrition: per serving

kcal881
fat56g
saturates27g
carbs59g
sugars11g
fibre5g
protein31g
salt3.8g

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.

Recipe from Good Food magazine, November 2015

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A star rating of 3 out of 5.2 ratings

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