SMOKY BANGERS, MASH & RED CABBAGE WITH UMAMI GRAVY

Bangers and mash is a classic but I thought I might be able to give it some oomph. Smokey paprika, honey and mustard basting the bangers and a gravy made with bovril and soy sauce served up with a mustardy mash and some tangy red cabbage. There are nice things going on here but it's not how Grandma Doris makes it.

50 Mins ish

Ingredients

(To Serve 2)

FOR THE CABBAGE
Half a Red Cabbage
Half a White Onion
Tablespoon Apple Cider Vinegar
An Orange
Tablespoon of Butter
Salt & Pepper
Tablespoon Brown Sugar

FOR THE SAUSAGES
4-6 Sausages
Tablespoon Smoked Paprika
Tablespoon Runny Honey
Tablespoon Wholegrain Mustard
Tablespoon Vegetable Oil

FOR THE MASH
4-5 Medium Sized Potatoes
Tablespoon Butter
Tablespoon Dijon Mustard
Tablespoon Greek Yoghurt
Salt & Pepper

FOR THE GRAVY
Half a White Onion
Teaspoon of Butter
2 Sprigs Rosemary
Tablespoon Bovril
2 Tablespoons Soy Sauce
Teaspoon of Cornflour
Crack of Black Pepper

Ingredients

Instructions

First we must get the oven on 190ºC. Then we can start the cabbage. Finely dice half a white onion and your red cabbage. In a pan melt a little butter over a medium heat and soften the onions before adding your vinegar. Add the cabbage and give a stir. Season with salt and pepper before chucking in your brown sugar and the juice of half a large orange. Mix this about and pop the lid on. Reduce the heat and make sure to stir regularly for about 45 minutes to ensure that nothing catches and burns on the bottom of the pan.
When the cabbage is cooking away slowly we can prepare the bangers by getting them into an oven proof dish. Cover with the paprika, honey, wholegrain mustard and a splash of vegetable oil and then shimmy about or use your hands to make sure that they are evenly covered with a layer of flavour. These need about 25 minutes in the oven or longer if you like them more on the crispy side. Shimmy about after about 15 minutes.
Peel and slice your potatoes quite small before placing them in a pan of salty water and bringing to the boil, these will need to boil for around 10 minutes or until they can be cut through with a butter knife without much resistance. Whilst the spuds are boiling we can fry off the other half of an onion in a little butter in preparation for our gravy. Chuck in your rosemary and cook for a little bit. Add black pepper and your soy sauce. At this point you can add a splash of spud water. You will need about 200-250ml of gravy so bare that in mind as that means you need around 230ml of potato water at least. Add your bovril, stir and let this bubble for a little bit.
With your spuds drained it is time to add butter, dijon mustard, and yoghurt (which gives a lovely sourness). Blitz this all together with a hand blender or just mash through a ricer. I like a fine mash personally. Add salt and pepper and stir that through. Your mash is done. Cover and set aside to keep warm until serving.
I went for a sort of Bisto consistency so I drained the gravy of its onion and rosemary bits using a sieve. Popping the liquid back into the pan, I mixed cornflour with a splash of cold water and stirred that into the gravy over a medium heat until it was a slightly gloopy consistency. Delightful. Serve up with your cabbage and mash and spuds and enjoy something rather lovely. I hope you kept an eye on that red cabbage as it is quite easy to ruin with a burnt bottom.