Bangers with Welsh cheese mash

• floury baking potatoes↗1.8 г g

  e.g., King Edward or Maris Piper, skinless

• sausages↗16
• full‑fat milk↗200 мл ml
• cream cheese↗200 г g
• English mustard powder↗1 ст. л. tsp
• mature or very mature cheddar140 г g

  grated

• red Leicester↗85 г g

  grated

• onion↗2

  sliced into rings

• butter↗50 г g
• plain flour↗50 г g
• light ale↗200 мл ml
• beef stock↗600 мл ml

  (or chicken for a lighter gravy)

• Marmite1 ст. л. tsp
• Worcestershire sauce↗3 ст. л. tsp
• dark soft brown sugar↗1 ст. л. tsp
• горох↗

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection, gas 5). Spread the potatoes in a large tray and bake for 1 hour to 1 hour 30 min until golden and a fork easily pierces the flesh.

2. 2

   While the potatoes bake, make the gravy. In a large deep skillet melt the butter over low heat, add the onion and sauté until soft and golden. Sprinkle with flour, stir quickly, then gradually pour in the light ale, stirring constantly. Bring to a boil and cook 1 min.

3. 3

   Add the beef (or chicken) stock, Marmite, Worcestershire sauce and dark brown sugar. Bring to a gentle boil again and cook a few minutes until the sauce thickens. Season with salt and pepper to taste.

4. 4

   When the potatoes are done, remove them from the oven, spread them in the centre of the tray, and place the sausages on top. Return to the oven and bake another 30‑35 min until the sausages are browned and cooked through.

5. 5

   While the sausages finish, prepare the cheese mash. Halve the baked potatoes, scoop out the flesh into a large bowl, discard the skins. Add the full‑fat milk, cream cheese, English mustard powder, grated cheddar and red Leicester. Mix well to a smooth, creamy consistency and season with salt.

6. 6

   Serve the sausages with the mashed potatoes, drizzled with the gravy and, if desired, add boiled peas.

7. 7

   Enjoy!