Pomora Bangers and Decadent Mash

< Blog Home Article by Pomora - Date: Sun, 20 Dec 2015


Everyone likes some comfort food every now and then and what better option than bangers and mash.  We've created our own twist using Pomora white truffle olive oil.  The sweet earthiness of the mash should contrast with the meatiness of the sausages and the hint of fruit in the gravy. This really is a midweek winter’s treat!


INGREDIENTS:

Ingredients for one serving:

3 x good quality butchers sausages
2 sweet potatoes
1 teaspoon Pomora white truffle olive oil
Splash of milk
½ onion chopped
1 clove of garlic chopped
Leaves from a couple of sprigs of thyme
200ml beef stock
Splash of red wine
Splash of balsamic vinegar
Salt and pepper to taste
100g baby leaf spinach

INSTRUCTIONS:

Peel and chop the sweet potatoes and simmer in boiling water for 15 minutes.

While the sweet potatoes are cooking, gently brown the outside of the sausages in a frying pan.

After a couple of minutes add the onion and garlic and gently fry off in the sausage juices. If your sausages are particularly lean, you can add a splash of Pomora EVOO to help.

After another 8 minutes, add the beef stock, red wine, balsamic and thyme and allow the sausages to cook for another 5 minutes in the gravy.

Drain the sweet potatoes and mash with the Pomora white truffle oil and a splash of milk.

Wilt the spinach in boiling water for 30 seconds and drain.

Assemble everything on a plate and enjoy. 

Bangers and mash is a real midweek winter’s treat!