Olhausen’s Bangers and Mash with Root Vegetables
Are you looking for an easy Ol’ recipe that’ll tantalise the tastebuds as well as be ready in no time? Look no further than our delicious Olhausen’s Bangers with Root Vegetable Mash recipe. Featuring traditional Irish sausages, smooth hidden vegetable mash and savoury onion gravy, this easy comforting meal will surely be a family favourite.
Hidden Vegetable Mashed Potato
There is no easier way to get the family to eat their veggies than incorporating them into some creamy mash. This root vegetable mash is the perfect accompaniment to the bangers, and with the onion gravy drizzled on top you’ll forget they’re even there!
What Sausage Should I Use For Bangers and Mash?
What sausage goes best with bangers and mash? It has to be Olhausen sausages. These high quality Irish pork sausages are the perfect choice to star in your meal and have been loved by families for generations.
Olhausen Sausages are available in all good supermarkets (links).
What Way Should I Cook Sausages?
Want a healthy, quick way to cook sausages? Oven roasting them is the perfect way to use as little oil as possible, while ensuring an even cook. Our recipe below will show you how to cook sausages perfectly in the oven.
Sides for Bangers and Mash
To complete your quick and easy dinner, add a side of peas or steamed green vegetables to give a vibrant colour as well as taking in extra vitamins and minerals. To drink, choose a robust red wine or ale.
Read below to find out how you can make warm, comforting bangers and root vegetable mash with mouth-watering onion gravy:
Olhausen's Bangers and Root Veg Mash
4
servings10
minutes35
minutesIngredients
- For the sausages and onion gravy:
1 x ½lb of Olhausens Sausages
2 Onions, sliced
½ tsp dried Mixed Herbs
1 tbsp fresh Rosemary, chopped
½ tsp Dijon Mustard
600ml Beef Stock
Salt and Black Pepper
2 tsp Butter, at room temperature
2 tsp Plain Flour
- For the mash:
400g Potatoes, peeled and chopped into 2cm chunks
400g Turnips, peeled and chopped into 2cm chunks
400g Carrots, peeled and chopped into 2cm chunks
50g butter
100ml milk
Directions
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Place the Olhaushens Sausages in a roasting tin. Roast for 10-12 minutes, then turn the sausages and return to the oven for a further five minutes until nicely browned.
- In a jug, stir together the dried herbs, rosemary, mustard and stock. Add the onions to the roasting tin and pour the stock mixture over the sausages and onions. Return the tin to the oven for 20 minutes or until the sausages are completely cooked throughout. Season to taste.
- Meanwhile, combine the potatoes, turnips and carrots in a saucepan, cover with water and add a generous pinch of salt. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 10 minutes or until very soft. Drain well, allowing to steam dry for 1-2 minutes, then mash well.
- Combine the butter and milk in a small jug and microwave until the butter has just melted. Add to the mashed vegetables and beat together until smooth. Season to taste with salt and black pepper.
- To finish the onion gravy, mix the soft butter and plain flour together to form a paste. Remove the sausages from the roasting tin, set aside and cover with foil.
- Place the roasting tin onto the hob over a medium-high heat. Add the flour and butter mixture and whisk until combined. Continue to whisk over the heat for 3-4 minutes or until the gravy has thickened. Add the sausages back to the tin and warm through for 1-2 minutes.
- Serve the sausages and root vegetable mash with the onion gravy spooned over and some peas on the side.