Classic Bangers & Mash (PKP 4.8L & 5.7L)
Bangers and mash is a Great British favourite and the PKP makes the dish even easier.
To make this more comforting and indulgent, try mashing in some grated cheese with the potatoes.
1 tsp olive or cooking oil
8 good quality sausages
Salt and pepper
1 onion, sliced into rings
5-6 baking potatoes, peeled and diced
2 tbsp sour cream
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Pierce the skins of the sausages and rotate regularly for about 5 minutes until browned, then press CANCEL and remove and set aside.
Add the potatoes along with the milk and butter. Cover with foil and then place the sausages and onions on top.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid. Remove sausages from liquid and set aside.
If you want a thicker gravy, select the SAUTE function and cook for a few minutes to reduce down the sauce.
Plate up the sausages, remove the foil and add the soured cream and mash the potatoes, seasoning to taste.