James Strawbridge’s Bangers & Mash

James Strawbridge's Bangers & Mash

This elegant twist on a pub classic promises a rich and satisfying dish. Enjoy roasted sausages on a bed of creamy truffled potatoes, topped off with a sweet and savoury red onion gravy. 

Serves 4



  1. Preheat your oven to 180˚C and place your sausages into a roasting tray with a drizzle of olive oil. Cook for 25 mins until golden. 
  2. For the red onion gravy, sauté the sliced red onions in a little olive oil with the thyme and half of your truffle butter until they start to caramelise. After 10-12 mins, add a dollop of chutney, followed by the ready-made gravy. Reduce the heat and slowly simmer for 10-15 mins, ideally just before serving. 
  3. To make the mashed potato, boil the potatoes for 20-25 mins until soft. Drain and allow your potatoes to steam in a colander for a few minutes, before mashing them with the remaining truffle butter and a pinch of sea salt.  
  4. Serve the roasted sausages on a bed of smooth truffled mash with a generous spoonful of unctuous red onion gravy.  
James Strawbridge's Bangers & Mash

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The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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