Let’s be quite clear our Butler Bureau recipes are the top, creme de la creme dishes and the ingredients and cooking times reflect that.
We will quite understand if you choose not to follow our recipes exactly but if you do cut corners be prepared not to be deified by your guests. To create a dish that is just perfect is not an easy thing to do - it takes dedication and the Zen-like belief that a potato isn’t always a potato.
Cooking the world’s best bangers and mash
We’re going to step outside the box here and bake our potatoes rather than boil them and, at the same time roast our sausages.
Get your large baking potatoes ( Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White or Idaho) and bake ‘em for about twos hour or until soft all the way through.
In the same oven and at the same time roast your sausages of choice (being in France I love those Toulouse sausages). For the sausages a long slow roast is best and this fits in nicely with the potato baking.
While traditionally a top quality pork sausage is the order of the day you can substitute your sausage of choice, venison or game for example or whatever else takes your fancy.
Once the potatoes are baked through scoop out the fluffy interior and beat in some sea salt, freshly ground black pepper and butter - a big dollop of cream or creme fraiche too if you are feeling particulary decadent.
Put a great pile of mash on a plate and place the sausages on top and liberally pour over your onion gravy.