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Red onion bangers with kale mash


Serves: 4
timePrep time: 10 mins
timeTotal time:
Red onion bangers with kale mash
Maja Smend

Red onion bangers with kale mash


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
644Kcal
Fat
32gr
Saturates
11gr
Carbs
59gr
Sugars
10gr
Fibre
8gr
Protein
29gr
Salt
2.6gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1kg floury potatoes, peeled and cut into chunks
  • 8 of your favourite sausages
  • 1 tbsp olive oil
  • 2 red onions, sliced
  • 2 large sprigs of rosemary, leaves only, finely chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp plain flour
  • 500ml hot beef stock
  • 5 rashers streaky bacon
  • 200g chopped curly kale, tough stalks removed
  • 1 heaped tbsp crème fraîche or a knob of butter

Step by step

  1. Boil the potatoes for 15-20 minutes. Drain, return to the pan, cover and allow to steam dry (off the heat).
  2. Fry the sausages in the olive oil in a deep, lidded sauté pan, turning, until golden. Remove to a plate. Add the onion and rosemary to the pan, cover and cook gently until soft. Stir in the vinegar, cook briefly then add the flour; cook for 1 minute, stirring. Gradually add the stock, stirring, and bring to the boil. Return the sausages to the pan; simmer, uncovered, for 5 minutes until cooked.
  3. Meanwhile, preheat the grill to high and grill the bacon for 5 minutes. Cook the kale in boiling salted water for 3 minutes. Drain; squeeze out any excess water.
    Tip
    Add a couple of teaspoons of redcurrant jelly to your gravy to enrich the flavour.
  4. Chop the bacon. Mash the potatoes with a pinch of salt, add the crème fraîche or butter and mash until smooth; fold in the kale and bacon, and season.
  5. Serve the mash topped with the bangers and red onion gravy.

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