BANGERS AND SOUR CREAM MASH
- 6 pork bangers
- Mash:
- 200 g baby potatoes
- 1 teaspoon salt
- 250 ml sour cream
- 1 tablespoon butter
- Gravy:
- 2 tablespoons butter
- 2 tablespoons cake flour
- 1 stock cube
- 500 ml hot water
Fry the pork bangers in a bit of butter or oil.
Mash:
Cook the potatoes in salted water until soft.
Mash it up as is, skin and all, and add the butter and sour cream.
Sauce:
Melt the butter over a low heat. Add the flour, whisk.
Add the stock cube and hot water and keep whisking until the flour cooks out and the gravy thickens up.
Recipe and photo: Zita Harber
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