8 Traditional English Bangers from Terry Orreal’s Meats
4 ripe tomatoes
1-2 tbsp. Gravox Traditional gravy powder
2-3 cups of water
Frozen peas or your choice of seasonal vegetables
Place the peeled and chopped potatoes in a saucepan and cover with cold water. Bring to the boil, add salt and simmer until a fork pushes through them easily. Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.
While the potatoes are simmering you can start to cook the bangers (sausages).
Place the bangers in a grill or pan and cook on all sides until brown and cooked through. Set aside in a warm place.
In a large frying pan, heat the butter and gently fry the sliced or diced onions until they collapse and are golden brown. Add a few cloves of crushed garlic and a teaspoon of grated ginger if you like. Add the chopped tomatoes. If you leave the tomato skin in, make sure it is chopped up well.
Bring to a simmer. Add the Traditional Gravox powder to a cup of HOT water and stir well. Pour the Gravox solution into the simmering gravy and stir continuously until it thickens and starts to boil. Reduce heat and simmer until it thickens to a nice gravy consistency. If the gravy gets too thick, gradually add more hot water while simmering and stir until well blended.
Pile the mashed potatoes on the plates with the sausages on top and pour over the tomato & onion gravy. Serve with boiled peas, carrots or any seasonal vegetables you like!
Goes well with a nice cup of tea, pint of lager, mug of cider or glass of red wine depending on your mood 🙂