Taste Test

We had friends for supper the other night, and I decided I wanted to go bangers and mash, as we had Ginger Pig sausages in the fridge and some celeriac that would jazz up the mash. However, we were six and there were only eight Ginger Pig sausages.

We decided to do a taste test with some upmarket supermarket sausages, and see if people could tell the difference. They were all cooked the same way, in the oven, and they certainly looked very different.

The supermarket ones were more herby, but the Ginger Pig ones were the unanimous winner (phew!). They were more meaty, had more flavour and had a better texture.

Bangers and mash, with onion gravy and softened leeks was the perfect comfort food given the weather recently.

Onion gravy (serves 8)

2 large onions
Tbsp plain flour
Water (or stock)
Grainy mustard

Peel the onions, chop in half and then slice into crescents, quite finely.
Heat some oil in a heavy-bottomed frying pan and fry the onions very gently until they are soft and quite translucent. This probably takes about ten minutes, but it is worth taking the time. Turn up the heat at the end to get a little bit of colour on the onions. Then sprinkle the flour into the pan and stir well, before adding the water. How much depends on the consistency you like, and I find it is better to do this by eye than specify an amount. I find that I don’t need stock as there is plenty of flavour. Add the mustard, and stir well. Allow to simmer gently until the sausages are ready, and then spoon over generously!