Bangers & Mash with Caramelised Onions and Gravy
This posh, vegan bangers and mash recipe will knock socks off any bangers and mash you’ve had before! It’s comfort food at its finest.
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Total Time: 4 hours
Servings: 16
Rating:
Total Time: 4 hours
Servings: 16
Ingredients
Method
Ingredients
(Servings: 16)
- For the sausages:
- 0.125 0.125 raw beetroots
- 0.125 0.125 Tbsp olive oil
- 0.0625 0.0625 Tbsp water
- 0.25 0.25 carrots
- 0.0625 0.0625 celeriac
- 0.0625 0.0625 Bramley apple
- 0.03125 0.03125 a bulb of garlic
- 0.125 0.125 onions, sliced
- 3.125 3.125 ml red wine
- 0.125 0.125 cans of cannellini beans
- 15.625 15.625 g packet of pre-cooked brown basmati rice
- 12.5 12.5 g vital wheat gluten flour
- Large handful of thyme
- Large handful of rosemary
- 0.125 0.125 tsp mustard
- 0.0625 0.0625 Tbsp salt
- Pinch of red pepper flakes
- 0.03125 0.03125 tsp ground black pepper
- For the mashed potato:
- 0.0625 0.0625 kg King Edward potatoes, peeled and chopped
- 0.3125 0.3125 Tbsp extra virgin olive oil
- 0.125 0.125 Tbsp almond milk
- Salt & pepper, to taste
- 0.125 0.125 tsp mustard (optional)
- For the caramelised onion marmalade:
- 0.1875 0.1875 Tbsp olive oil
- 0.0625 0.0625 kg red or white onions, sliced
- 9.375 9.375 g light brown sugar
- 9.375 9.375 ml red wine vinegar
- 7.8125 7.8125 ml port (or red wine)
- 0.125 0.125 Tbsp balsamic vinegar
- Salt & pepper, to taste
Method
To make the sausages:
- Preheat the oven to 200°
- Place the beetroots in a small baking tin and drizzle with 1/2 tsp of olive oil, then add a pinch of salt and 1 tbsp of water. Cover with foil and cook for 45- 60 mins until soft, remove from the oven and allow to cool, then peel and set aside.
- Chop the carrots, celeriac and apple and place onto a baking tray along with the unpeeled garlic cloves – cook for 20 minutes until soft.
- Place 1 tbsp of oil into a large pan, then add the sliced onion and leeks with a pinch of salt – cook over a medium heat, making sure to stir constantly.
- After 20- 30 minutes the onion and leek will start to caramelise – when this happens, remove from the pan and set aside. Over a medium heat, deglaze the pan with the red wine and simmer until reduced slightly. Add the wine mix to the caramelised leeks and onions.
- Place all of the ingredients for the sausages into a food processor and pulse until a dough forms.
- Cut 16 pieces of foil into a rectangular shape of approximately 20cm x 15cm, brushing each with olive oil.
- Divide the mixture between the foil pieces, then wrap and roll them into sausage shapes. Seal them tightly at either end by twisting the foil.
- Place into a steamer over a pan of boiling water and steam for 60 minutes. Allow to cool completely and then carefully unwrap.
To make the mashed potato:
- Place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil, then continue to cook for 10-15 minutes until tender. Drain well, return to the dry pan, and mash.
- Spoon the mashed potatoes into a coarse sieve and use a large spoon to force the potatoes through into a mixing bowl.
- Gradually add the olive oil and almond milk to the mash. Season generously and add mustard (if using), stirring in one teaspoon at a time, stopping when you are happy with the flavour.
To make the caramelised onion marmalade:
- Heat the oil in a large heavy-based pan. Add the onions and cook gently for 30 minutes, stirring now and then, until very soft and beginning to caramelise. Add a third of the sugar and cook for another 15 minutes, then add the rest of the ingredients.
- Simmer on the lowest heat until the liquid has reduced and the onions are dark and sticky – for around 30-45 mins. You’ll know when they’re ready when you’re able to run a wooden spoon through and leave the pan clean underneath.
To serve:
- To heat the sausages ready for serving, either fry them in a pan with a teaspoon of oil for 5 minutes or drizzle them with oil and bake in the oven for 10 minutes.
- Place the sausages on top of the mash and spoon over the marmalade. Serve with your favourite roasted root veggies and your choice of gravy.
