Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here: http://www.bbc.co.uk/food/recipes/database/sausageswithmashedpo_757.shtml
- 8 links pork sausage
- English mustard, to serve
For the gravy
- 1 1⁄2 lbs onions, sliced thinly
- 1 pinch sugar
- 2 tablespoons sunflower oil
- 1 ounce butter
- 1 teaspoon plain flour
- 2 1⁄4 cups brown ale
- 2 1⁄4 cups beef broth
- 1⁄2 star anise
- 2 cloves
- 2 fresh bay leaves
For the mashed potatoes
- 2 lbs potatoes, peeled and cut into chunks
- 2 ounces butter
- 2 -3 tablespoons milk
- salt and pepper
- To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
- Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
- Stir in the flour and cook for 1 minute.
- Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
- Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
- For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
- Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
- Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
- Drain the potatoes and mash until smooth - a potato ricer does this really well.
- Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
- Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
- Pour over some of the gravy and serve with a good spoonful of English mustard.