“This soup is delicious darling, is there blue cheese in it?”Jamie asks through a mouthful of bread roll.
“Err no…” I say dipping my bread into the soup and taking a big bite. That’s when it hits me, the unmistakable flavour of strong blue cheese. “But there’s no blue cheese in this soup?!” I say bewildered. I take a couple more mouthfuls and suddenly there isn’t anything blue cheesy about it. How odd, I think and gaze over at Jamie who is already halfway through his unperturbed. I brush it off and commence my dinner only to taste the phantom blue cheese taste again.
“What the hell is that?!” I splutter and drop my buttered piece of bread onto my plate. It’s only then I realise. Do I tell Jamie? I glance over at him, his eyes glued to the television blissfuly unaware, his bread roll long gone.
I take my soup into the kitchen and swiftly throw my roll in the bin.
“What you doing?” I hear Jamie call from the sofa.
“Oh nothing” I say calmly, “just getting some salt.”
Did you know that when butter turns rancid, it can taste like blue cheese? Perhaps we should keep our butter in the fridge from now on.
But what does all this have to do with bangers and mash I hear you cry? Absolutely nothing, just a gentle reminder not to eat rancid butter. Anyway, enough about butter, lets talk sausages, veggie sausages. I did contemplate (for about half a second), on making my own sausages but why on earth would I do that? Life is too short and the time it takes to make rubbish veggie sausages could be better spent on making deliciously cheesy mash and homemade gravy. So lets snuggle up with a bowl of mash potato and let it give us a big sloppy cuddle… That actually sounds quite gross, oh you know what I mean.
Bangers with Smokey Mash & Gravy
Serves 4 / Takes 55 minutes
8 Quorn sausages (you can use any sausages you like)
2 Large onions sliced
Large knob of butter
Sprig of thyme leaves picked
1 tsp Dijon mustard
1 Tbs flour
1 tsp Bisto original
1 tsp Vegetarian Worcester sauce
Salt and pepper
500ml veg stock ( I use one knorr stock pot)
800g potatoes peeled and chopped
1 tsp Dijon mustard
1 knob of butter
100ml semi skimmed milk
Salt and pepper
30g finely grated smoked cheese (I used German smoked cheese from Sainsbury’s but you can use any smoked cheese.)
5 handfuls of kale steamed to serve (optional)
1. In big pot, sweat the sliced onions in the butter on a medium for 5 minutes. (If the onions start looking a little brown add a tablespoon of water to help them steam.) After 5 minutes pop the lid on a jar, turn down the heat and sweat for a further 15 minutes.
2. Meanwhile, fill your kettle and boil some water for your potatoes. Peel and roughly chop your potatoes (I actually leave the skins on mine) and put them in a large saucepan with a generous pinch of salt. Cover the potatoes in boiling water and bring to the boil. Once boiling, turn the heat right down and leave to simmer.
3. Once your onions are soft, stir in a tablespoon of flour and a teaspoon of mustard and cook for another minute before adding the stock. Give it a good stir making sure to work out any flour lumps and then add a teaspoon of Bisto, Worcester sauce and thyme leaves. Season with salt and pepper. Bring the gravy to the boil then reduce to a simmer on a low heat.
4. Fry off your sausages in a frying pan in a tsp of oil until they get a nice colour. Once cooked, carefully pop them into your simmering gravy. Cover with the lid and turn off the heat.
5. Finely grate your smoked cheese and put to one side for the mash. By now your potatoes should be lovely and soft so drain them using a colander and give them a brief shake. Put the potatoes back in the saucepan and add the butter, milk and a generous pinch of salt and pepper. Give it a good mash and then add the cheese. Continue mashing and seasoning as you go until you have a smooth, firm mash.
6. Generously dollop your mash onto plates and top with the gravy and the sausages. Serve with steamed kale. Lurrrrrrvely.
If you’ve had a go at making my sausage and mash or any of my recipes I’d love to hear about it @corrieheale email@example.com