Easy, yet flavourful Bangers and Mash

Sometimes it is straightforward Bangers and Mash, sometimes I make a tomato-based sauce to serve with the mash, but this time I added rather interesting flavours. I gave the mashed potatoes a little horseradish kick and the bangers were quite happy to rest on a bed of roasted onions and apples.

Ingredients

8 spicy pork sausages
a little cooking oil
2 large onions - sliced
2 apples - peeled and sliced
fresh Thyme
salt/pepper
sugar
For the Mash
5 large potatoes
3tbs melted butter
a little milk
2 tbsp grated horseradish

Heat the oil in a skillet and fry the sausages until golden brown on all sides. Keep aside. In the same pan, fry the onions in a little oil and after about two minutes, add the apple slices. Gently move the onions and apple about in the pan. When ready to serve, season with salt, pepper and sugar. Return the sausages to the pan and heat through. Serve on the mash.

For the mash

Make normal mashed potato and add two tbsp grated horseradish to the mixture.

So next time you walk down the aisle in the shopping centre, take that punnet of bangers and change it into a flavour feast.

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