Bangers and Mash With Onion Gravy
photo by SharonChen
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 907.18 g pork sausage, of good quality
- 14.79 ml sunflower oil
- 907.18 g yukon gold potatoes (start mash)
- 2.46 ml sea salt (to taste)
- 1.23 ml ground pepper, to taste
- 78.78 ml milk
- 29.58 ml unsalted butter
- 29.58 ml unsalted butter (now gravy)
- 14.79 ml olive oil
- 2 red onions, halved and finely sliced
- 7.39 ml all-purpose flour
- 4.92 ml red wine vinegar
- 236.59 ml red wine, full-bodied, such as Shiraz
- 236.59 ml beef stock
- 1.23 ml sea salt, to taste
- 1.23 ml ground pepper, to taste
directions
- Preheat oven to 400.
- Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
- Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
- Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
- Cook until potatoes are tender when pierced with a knife, about 15 minutes.
- Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
- In same pan over medium-high heat, combine milk and butter and bring to a boil.
- Remove from heat and set aside.
- Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
- To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
- Season with salt and pepper to taste.
- Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.
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Reviews
-
This was a really tasty meal that gave me an alternative way to prepare my favorite sausage - the Irish banger. I had some small ones that I used for this recipe. I made this exactly as posted, and the potatoes came out very nicely. The gravy was really flavorful, though, and is what elevates this recipe to new heights. I used Shiraz, as suggested, which added a lot of flavor. I will definitely make this again! Made for ZWT 8.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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