Page 6 - CMC Recipe Book
P. 6
CMC
Recipe - Bangers & Mash Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
24
10 mins
40 mins
Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Sausages 8’s
48 - 2 pp
Onions
1 kg
Brown Sugar
250g
Gravy Mix
85g
Water
1.25ltr
Mash (frozen)
1 bag
Total
Portion Cost
Method
Place the Sausage in an ovenproof tin and bake until golden brown approximately 30 minutes, check core temperature with a probe to reach 75°C for 30 seconds.
Fry onions in a little oil and the brown sugar until soft and sticky.
Make up gravy as per packet instructions and keep warm in a jug.
Make up mashed potato as per instructions & serve in a gastro tin or ceramic dish.
Serve sausages with mashed potatoes and caramelised onions on top.
