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.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
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
Pumpkin mash
1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide the pumpkin mash and sausages among serving plates. Spoon over the gravy to serve.
Curtis Stone’s bangers and pumpkin mash with caramelised onion gravy
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
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
Pumpkin mash
1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
30g unsalted butter
1/4 cup (60ml) thickened cream
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide the pumpkin mash and sausages among serving plates. Spoon over the gravy to serve.
