Recipe by English_Rose
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
Top Review by Peter J
Awesome! The star anise and caramelised onions gave a wonderful aroma and it all came together perfectly. The long vigourous cooking of the gravy is a little different to how I've normally made gravy in the past but really releases the flavours of the bay leaves, cloves and star anise.
- 8 link pork sausage
- English mustard, to serve
For the gravy
- 680.38 g onions, sliced thinly
- 0.25 ml sugar
- 29.58 ml sunflower oil
- 28.34 g butter
- 4.92 ml plain flour
- 532.32 ml brown ale
- 532.32 ml beef broth
- 1 star anise
- 2 cloves
- 2 fresh bay leaves
For the mashed potatoes
- 907.18 g potatoes, peeled and cut into chunks
- 56.69 g butter
- 29.58-44.37 ml milk
- salt and pepper
Directions See How It's Made
- 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.