Bangers & Mash Straight Out Of The Pan

By RoketJSquerl

Ingredients

• Yukon potato: 1kg, washed & peeled, cut into chunks
• Natural Greek yoghurt: 1/2 cup
• Plain milk: 1 cup
• Butter: 1 tbsp
• Salt: 2 tsp
• Thyme: 1 tbsp + 1 tbsp
• Ground blackpepper: 1 tsp
• Oil: 1 tbsp + 1 tbsp
• White onion: 3, sliced into rings
• Mayonnaise: 2 tbsp
• Balsamic vinegar: 1 tbsp
• Water: 2 cups
• Chicken stock cube: 1
• Corn starch mixture: 2 tbsp corn starch + 4 tbsp water
• Banger (or any other sausages): 6

Details

Servings 1
Adapted from peepor.net

Preparation

Step 1

Method:

Boil potatoes in water for 20 min till soft.
Mash with yoghurt, milk and butter.
Add salt, 1 tbsp thyme and pepper to taste. Set aside and keep warm.
Heat 1 tbsp oil in wok.
Add onions. Fry 45 min on low heat till soft and caramelised.
Stir in 1 tbsp thyme, mayonnaise and balsamic vinegar.
Add water, chicken stock cube and corn starch mixture.
Cook on low heat till thickened. Set aside and keep warm.
Heat 1 tbsp oil in wok. Pan-fry bangers till lightly browned.
Grill in oven for 10 min till crispy.
Scoop mash potatoes onto plate. Top with bangers and gravy to serve.