Bistro Bangers and Mash
photo by Sackville
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 946.36 ml hot mashed potatoes
- 453.59 g package frozen breaded onion rings
- 16 link pork sausage (about 16 oz)
- 78.78 ml water
- 1 clove garlic, pressed
- 59.14 ml white wine (I use Chardonnay)
- 340.19 g jar beef gravy
- 59.14 ml water
directions
- Bake/fry onion rings according to package directions.
- Add sausage and water to a heavy bottom skillet and cook over high heat, turning sausages, until water evaporates.
- Reduce heat to medium, and brown sausages on all sides, about 4-5 minutes.
- Push sausage to the sides of the pan, add garlic and stir 30 seconds.
- Add white wine, scraping up all the browned bits, until almost evaporated.
- Add gravy, gravy water (place water in gravy jar, cover and shake) and simmer 5 minutes.
- To serve, place 1 cup mashed potatoes in the center of a flat bottom soup bowl, top with 4 sausages and 1/4 of the gravy.
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Reviews
-
Lovely stuff... this is such comfort food for me and I just adored the idea of servng it with onion rings (I used recipe #4199). You'll see from the photo that my "rings" are more like cresents, because I only had 1/2 an onion to work with, but they were yummy nonetheless! I would just add a bit more seasoning to the potatoes next time, perhaps some crushed garlic, and make sure to serve with lots of mustard!
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