Method
1. Microwave the potatoes until soft, approximately 15-20 minutes. Slice in half lengthways and scoop out the centre. 2. Mash and mix with the milk, cheese, mustard and chives. Pile back into the shells and place onto a preheated barbecue to brown. The potatoes should go melted and gooey and if you have a covered barbecue, they ll brown even more nicely. 3. Meanwhile, place the sausages onto a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked. 4. Serve the bangers and mash with a sliced tomato and chive salad.
Recipes developed by Ross Burden exclusively for British Meat.
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