Bangers & Mash (Toad in the Hole) - 2 - $

I saw my first spray of blossoms this week! That means spring is coming!

Obviously I'm not a fan of cold weather; the only good thing about it, for me, is cooking warming comfort food. So now that mother nature is shooing away the cold I am making the most of the last few days of winter and busting out my fave chilly night recipes.

See you next winter bangers...

Tonight I made bangers and mash. Do you love bangers and mash? I do! It's another thing I fell in love with whilst living in the UK. The way it is served over there is with creamy mash and onion gravy. You can substitute the gravy for a red wine jus or any other rich type of sauce that will suit your sausages.
This week I found out my butcher has started making his own sausages so I bought some pork and fennel and duck and cinnamon ones to try. They were very rich in flavour and there was a little too much spice in the duck ones for me, but not bad for a first attempt.

When I make bangers and mash I grill the bangers very slowly and make mash the good old fashioned way - a splash of milk, a bit of butter, a some hard core elbow grease. I really get into it and reckon my potatoes are as creamy as using fancy machines or sieves.

Smooth, creamy, tatties

You can find a lovely onion gravy recipe over here and it's a good link because there's also a Toad in the Hole recipe like I mentioned when making the Yorkshire puddings earlier this week (you could use always use Jamie's pud recipe and this method). More last minute winter-warmers than you can poke a snag at!

Enjoy!