True Bangers and Mash with Onion Gravy
Description
Bangers and mash are served with an onion gravy for a classic staple in British and Irish cuisine; hearty and comforting on a cold blustery day.
Ingredients
•
4 links pork sausage
•
2 pounds potatoes, peeled and cubed
•
1/4 cup butter
•
2 tablespoons milk
•
1 teaspoon dry mustard powder
•
salt and ground black pepper to taste
•
1 tablespoon butter
•
2 large onions, chopped
•
6 cups beef broth
•
2 cups red wine
Directions
1
Preheat the oven to 200 degrees F (95 degrees C).
2
Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
3
Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4
Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
5
Serve sausages with mashed potatoes; pour onion gravy on top.