Tired of the same old bangers and mash with onion gravy? Upgrade your sausage and mash recipe and transform them into Urban Rajah style Sausage and Masala Mash with a rich Jaggery onion gravy. This week, we'll show you how to give your favourite comfort food a deliciously unique twist that will leave your tastebuds dancing with joy. Join us as we turn the humble butcher shop British sausage and mashed potatoes into a gloroius sausage kebab and give it an inspirational urban Rajah spin. Get ready to change up your boring dinner routine into something truly special. It might be cold outside but it’s always warm in our kitchen so hit that like button, let's get cooking and turn up the heat on an English classic!
How To Make our special bangers and mash!
Serves 2
Bangers
4 Good quality pork sausages
2 Garlic cloves, finely chopped
1 tsp Fennel seeds
1 tbs Mint leaves, finely chopped
Vegetable oil
Jaggery Onion Gravy
Olive oil
1 Red Onion, finely sliced
1 Cinnamon quill
2 Black cardamom pods
1 tbs Balsamic vinegar
3 tsp Jaggery
300ml Beef stock
Salt & Pepper
Mash
400g Mashed potato
25g Butter
½ tsp Turmeric powder
1 tsp cumin seeds
50g Red pepper, finely diced
Pinch of coriander leaves, finely chopped
Salt
Make the Bangers
STEP 1
Heat the grill to medium high heat.
Slit open the sausages and remove the meat from the sausage skin and pop into a bowl, add the garlic, fennel seeds, mint and grease your palms with oil and mix all the ingredients together thoroughly. Now shape the sausage meat into a kebab and skewer. Cook under the grill for 10 – 15 minutes until the bangers are cooked through.
Make The Jaggery & Onion Gravy
STEP 1
Using a frying pan, slick with some olive oil over a medium heat and then flutter in the red onion and cook until translucent, then add in the cinnamon and black cardamom.
STEP 2
Add the jaggery, stir well and cook for 30 seconds before adding the Balsamic vinegar and pinch of salt. Stir well and cook for another 30 seconds.
STEP 3
Pour in the beef stock and reduce the heat and simmer for 10 minutes on low until the gravy has reduced and is at pouring consistency.
Make the Mash
STEP 1
In a pan, melt the butter and add the turmeric powder, cumin seeds followed by the red pepper and a dash of salt. Cook for a minute or two over a low heat.
STEP 2
Now fold the turmeric butter into the mash, ensuring all the ingredients are evenly mixed through and then pop in the coriander leaves. Mix through the mash.
Plate up the mash, spoon over the gravy generously and remove the bhangra bangers from the skewers, slice in half and arrange over the mash and gravy.
Job done …now devour.
