Caramelised onion bangers and herby buttermilk mash
- ⏱ 1 hour 5 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
Lincolnshire sausages served with caramelised onion gravy, herby buttermilk mash, burnt butter panko and chive oil.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Caramelised onion b...
0/0
COOK 1COOK 2
1Mise en place
2Fry the sausages
In a large frying pan, fry the Lincolnshire sausages...
Once they are cooked through, remove them from the...
3Plate and serve
+ 31 more steps in the app
Caramelised onion b...
0/0
COOK 2COOK 1
1Mise en place
Prep 700 g Nanna Tate potatoes: peel and dice into 1...
2Fry the sausages
3Plate and serve
+ 31 more steps in the app
Ingredients
- 700 g Nanna Tate potatoes (peeled and diced into 1 inch chunks)
- 150 ml buttermilk
- 150 ml crème fraîche
- 1 handful chives for mash (finely chopped)
- 1 handful fresh parsley for mash (finely chopped)
- salt and pepper, to taste
- 50 g chives for oil
- 100 ml olive oil
- iced water, to taste
- 150 g salted butter
- 250 g panko breadcrumbs
- 6 Lincolnshire sausages
- 1 tbsp vegetable oil
- 6 red onions (finely sliced)
- 1 tbsp brown sugar
- 1 tbsp plain flour
- 75 ml red wine
- 200 ml beef stock
- 2 sprig rosemary (needles finely chopped)
- 50 g butter (diced)
- 1 handful fresh parsley for serving (finely chopped)
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 700 g Nanna Tate potatoes: peel and dice into 1 inch chunks
2. Fry the sausages COOK 2
- In a large frying pan, fry the Lincolnshire sausages in the vegetable oil
- Once they are cooked through, remove them from the pan and set aside
3. Boil the potatoes COOK 1
- In a pot, boil the potatoes in plenty of salted water until tender, about 15 minutes depending on the size of the potatoes
4. Mise en place COOK 1
- Prep 6 red onions: finely slice
- Prep 2 sprig rosemary: needles finely chopped
- Prep 1 handful parsley for mash: finely chop
- Prep 50 g butter: dice
5. Mise en place COOK 1
- Prep 1 handful parsley for serving: finely chop
6. Soften the onions COOK 2
- Remove any excess fat from the frying pan if you have a lot
- Add the sliced red onions
- Cook the onions until they begin to soften, or about 10 minutes
- Stir in the brown sugar
🤝 Cook 1 hands over the red onions.
7. Steam the potatoes COOK 1
- Drain the potatoes, return them to the pot and leave them to steam for a couple of minutes
8. Blanch the chives COOK 1
- Blanch the chives in salted water for a minute
- Remove them from the water and chill them in an ice bath
9. Dry the chives COOK 1
- Remove the chives from the water
- Pat them dry with a clean tea towel
10. Infuse the chive oil COOK 1
- In a blender, blitz the chives and oil until smooth
- Let the oil mix sit in the blender for around 30 minutes to fully infuse the flavour
- Strain the oil through a chinois or fine mesh sieve
11. Caramelise the onions COOK 2
- Cook down the onions for around 15 more minutes over a low heat, or as long as it takes for them to caramelise nicely
12. Pass the potatoes COOK 1
- Pass the potatoes through a ricer
🤝 Cook 2 hands the potato ricer to Cook 1.
13. Make the onion gravy COOK 2
- Stir in the flour
- Add in the red wine and simmer until reduced by half
- Add in the beef stock little by little, stirring well after each addition
- Add in the chopped rosemary and season with salt and pepper
- Bring the gravy to a simmer and cook until thickened and reduced by around a quarter
- Take the gravy off the heat and whisk through the cold diced butter, This is called mounting with butter, or monté au beurre, and thickens the gravy and gives it a nice glossy shine
🤝 Cook 1 hands over the rosemary.
14. Brown the butter COOK 1
- In a saucepan, brown the butter over a medium heat, Once the milk solids turn golden brown, smell fragrant and nutty, add in the panko
- Mix the panko through the butter, and fry until toasted
- Season with salt and pepper to taste
15. Finish the mash COOK 1
- Stir the buttermilk, crème fraîche, chives and parsley through the potatoes
- Season to taste with salt and pepper
16. Plate and serve BOTH
- Spoon a generous portion of the mash onto the plate along with three sausages, a spoonful of caramelised onion gravy, a sprinkle of the burnt butter panko and a drizzle of chive oil
- Finish with a sprinkle of parsley and cracked black pepper before serving
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