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British Bangers, Hot English Mash and Crispy Onions:

  • Flour 15 g
  • Water 1.9 ml
  • Cream 100 ml
  • Butter 50 g
  • Peppercorns, crushed 10 g
  • Olive oil 150 ml
  • Red onions, diced 300 g
  • Knorr Brown Gravy Base (6x800g) 100 g
  • Sausages, beef, thick English style, cooked 1000 g
  • Micro herbs 50 g
  1. British Bangers, Hot English Mash and Crispy Onions:

    • Place 850ml water in a large pot and bring to boil. Remove from heat and whisk in the Knorr Mashed Potato until well combined. Stir in cream, butter, Colman’s English Mustard and pepper.
    • Heat oil and gently fry onions, until crisp.
    • Heat 1l water and whisk in Knorr Brown Gravy Base. Simmer for 2 minutes, stirring continuously, until thickened.
    • To serve, spread hot mashed potato onto a large platter, top with cooked sausages and sprinkle over crisp onion and micro herbs. Serve with a side of gravy.