Bangers and Mash Croquettes with Onion Gravy Dip

Method

1. Peel the potatoes and cut them into even 4 cm chunks. Put them in a 18 cm pot, cover with cold water by 2 cm and add the salt. Bring to the boil over high heat, then simmer over medium heat for 20 min in total, until completely tender.

   Add in this stepFloury potatoes 400 gSalt (for the cooking water) 1 tsp

   high heat→medium heat

2. Meanwhile, heat the oil in a 20 cm frying pan over medium heat and cook the sausages for 10 min, turning often, until browned and cooked through (72 °C in the centre). Let them cool, then cut each sausage in half crossways.

   Add in this stepVegetable oil (for the sausages) 1 tspPork sausages 3

   medium heat

3. Drain the potatoes very well and return them to the pot over low heat for 2 min, shaking, until they look dry and floury. Mash them thoroughly with the butter, then stir in the cheddar and chives. Don't add milk: the mash must be stiff to hold its shape. Spread it on a plate and let it cool until you can handle it comfortably.

   Add in this stepButter 20 gMature cheddar, grated 50 gChives, finely snipped 2 tbsp

   low heat

4. Divide the mash into 6 equal portions. Flatten one in your palm, put a piece of sausage in the middle and close the mash around it, rolling it into a smooth, crack-free cylinder. Set out three plates with the flour, the beaten egg and the panko. Roll each croquette in flour, then egg, then panko, pressing the crumbs on well. Chill for 15 min so they firm up and don't split in the oil.

   Add in this stepPlain flour (for coating) 3 tbspEggs, beaten 1Panko breadcrumbs 50 g

5. For the dip, melt the butter in a small saucepan over medium heat and cook the onion for 8 min, stirring, until soft and golden. Stir in the flour for 1 minute, whisk in the hot stock a little at a time, then add the Worcestershire sauce and mustard. Simmer for 3 min, until thick enough to cling to a croquette. Keep warm.

   Add in this stepButter (for the dip) 10 gOnion, finely chopped ½Plain flour (for the dip) 1 tspHot beef stock 120 mlWorcestershire sauce ½ tspWholegrain or Dijon mustard 1 tsp

   medium heat

6. Pour the frying oil into a deep, heavy pot: it should be at least 4 cm deep, but the pot no more than one-third full. Heat it over medium-high heat to 175 °C; without a thermometer, a few panko crumbs should sizzle and turn golden in about 40 seconds. Lower the croquettes in gently with a slotted spoon, away from you, and fry in 2 batch(es), 8 min in total, turning once, until deep golden. Drain on a rack. Never leave hot oil unattended or let water near it; if it starts to smoke, turn off the heat, and keep a lid close by to cover the pot in an emergency. Serve hot with the gravy dip.

   Add in this stepVegetable oil (for deep-frying) 750 ml

   medium-high heat