BANGERS WITH WELSH RAREBIT MASH

Bangers with Welsh rarebit mash image

This cheesy twist on a British classic will keep everyone warm on Bonfire Night. Use your favourite sausage variety - herby Lincolnshire, leek or apple flavours work well

Provided by Good Food team

Time 2h40m

Yield 8

Number Of Ingredients 16

Ingredients

1.8g floury baking potatoes , such as King Edward or Maris Piper, unpeeled
16 sausages
200ml full-fat milk
200g cream cheese
1 tbsp English mustard powder
140g mature or extra mature cheddar , grated
85g red leicester , grated
2 onions , sliced
50g butter
50g plain flour
200ml light ale
600ml beef stock (or chicken for a lighter gravy)
1 tbsp Marmite
3 tbsp Worcestershire sauce
1 tbsp dark brown soft sugar
peas , to serve (optional)

Steps:

Heat oven to 190C/170C fan/gas 5. Put the potatoes in a large roasting tin and bake for 1 hr-1 hr 30 mins until crisp and a knife sinks in easily.
Meanwhile, make the gravy. Put the onions in a large, deep frying pan with the butter and cook gently until soft and golden. Stir in the flour, then gradually add the ale. Bring to the boil for 1 min, then stir in the stock, Marmite, Worcestershire sauce and sugar, and bring back to a simmer. Bubble for a few mins until you get a good gravy consistency, then taste and season.
When the potatoes are done, remove from the oven and put your bangers in for 30-35 mins or until cooked through.
Halve each potato and scoop the flesh into a big mixing bowl, discarding the skins. Add the milk, cream cheese, mustard powder and cheeses. Mash together really well. Season with salt and keep warm, or reheat in the microwave with the gravy when the sausages are done. Serve with peas, if you like.

Nutrition Facts : Calories 881 calories, Fat 56 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 3.8 milligram of sodium