- 1.8g floury baking potatoes, such as King Edward or Maris Piper, unpeeled
- 16 sausages
- 200ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g cream cheese
- 1 tbsp English mustard powder
- 140g mature or extra mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 85g red leicester, grated
For the gravy
- 2 onions, sliced
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.
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.
When the potatoes are done, remove from the oven and put your bangers in for 30-35 mins or until cooked through.
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.