Bangers and Mash with Creamed Onion Sauce

Recipe by Sackville
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 F or 200 degrees C.
  • Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
  • Bring to a boil, then turn down the heat immediately.
  • Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
  • Meanwhile, peel the potatoes and cut into chunks.
  • Rinse and boil in lots of salted water.
  • Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
  • Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
  • Discard the rosemary stalk, sift the flour over the top and stir.
  • Add the mustard and 1 cup of the milk.
  • Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
  • Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
  • Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
  • Divide onto plates, top with the sausages and a generous spoonful of gravy.
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