Big Bangers & Creamy Mash with a bacon & onion gravy and Dec's Hot Honey

We were thrilled to be back in our outdoor kitchen recently! The recipe below is for 2 people 👇

Ingredients:

4 Maris Piper potatoes 

6 large sausages - we used James Whelan's Big Bangers

2 Spanish onions

130g bacon lardons - we used Dunnes Stores Simply Better

Dec's Hot Honey

50g butter

Rapeseed oil - we use Emerald Oils

1 tbsp plain flour 

2 sprigs of thyme 

splash of balsamic vinegar

Large glass of red wine

splash of Worcestershire sauce

Pouch of beef stock - we used Carol's Stock Market 

200ml of milk

Handful of chives 

Salt & pepper to season

Method:

1. Oven roast potatoes at 180-200° on a baking tray with salt for 40-60 mins

2. Add rapeseed oil to a frying pan and add bacon lardons. Add sliced onions. Season well. Sauté off.

3. Add butter, flour and thyme. Cook for a few minutes. Then add red wine, balsamic vinegar and beef stock. Let this all reduce in the pan and finally add Worcestershire sauce. 

4. Seal off sausages in a pan and place in an oven until cooked. 

5. Remove potatoes from once cooked. Scoop out the flesh and place in a saucepan. Mash well - not forgetting to add butter, milk and seasoning to your liking.

6. Place mashed potatoes on the plate, then sausages on top, drizzle of Dec's Hot Honey, label the bacon & onion gravy all over and finish with finely chopped chives.

We hope you enjoy! And if you have any questions please let us know in the comments below.