Curtis Stone’s bangers and pumpkin mash with caramelised onion gravy
This bangers and mash is a nod to Curtis Stone’s English heritage but with a modern twist – swapping traditional mashed potatoes for a rich pumpkin mash.
- 450g Small Batch Angus Beef & Ale Premium Sausages
- 1 1/2 tbs olive oil, divided
- 1 medium brown onion, thinly sliced
- 10g unsalted butter
- 1 tbs plain flour
- 3 tsp white wine vinegar
- 1 cup (250ml) salt-reduced beef stock
- 1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 30g unsalted butter
- 1/4 cup (60ml) thickened cream
To make the pumpkin mash, in a medium saucepan, combine the pumpkin, butter, 1/3 cup (80ml) water and 1 tsp salt. Bring to a simmer over medium-low heat. Cover and cook for 15-20 mins or until the pumpkin is tender and cooked through. Uncover and cook, stirring frequently, until the liquid evaporates. Using a potato masher, mash the pumpkin mixture until almost smooth. Season and stir in the cream. Cover to keep warm.
Meanwhile, preheat oven to 180°C (160°C fan-forced). Prick the sausages with a fork. Heat a large frying pan over medium heat. Brush the sausages with 1/2 tbs oil and add to the pan. Cook, turning, for 5 mins or until browned all over. Transfer the sausages to a small roasting pan and bake for 15 mins or until cooked through.
While the sausages are baking, heat the remaining oil in the frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 8 mins or until golden and caramelised. Reduce heat to medium and stir in the butter. Stir in the flour and cook, stirring often, for 3 mins or until flour is lightly browned. Stir in vinegar and cook for 1 min. Stir in stock and bring to a simmer. Cook for 2 mins, stirring, until the gravy thickens slightly.
Divide the pumpkin mash and sausages among serving plates. Spoon over the gravy to serve.