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Bangers and Mash with Onion Gravy
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Brief Description
Pork sausages with potatoes and onion gravy.
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Main Ingredient
pork sausages
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Category: Pork
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Cuisine: English
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Prep Time: 20 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 19, 2021
Number of Servings:
Ingredients:
- 8 - high quality pork sausages pork is traditional
- 2 pounds - Yukon gold or Russet potatoes peeled, cut into 2-inch cubes
- 1/2 teaspoons - salt
- 4 tablespoons - butter
- 1/2 cups - 10% cream heated
- 1/4 cups - to 1 cup hot milk
- 1/4 cups - butter
- 2 - large yellow onions peeled, cut in half, thinly sliced (OR diced if you prefer)
- 2 teaspoons - sugar
- 1/2 cups - red wine
- 2 sprigs - fresh thyme
- 1 sprigs - fresh sage
- 4 cups - strong beef broth
- 1 teaspoons - Worcestershire sauce
- 1 teaspoons - salt
- 1/2 teaspoons - prepared yellow mustard
- 1/4 teaspoons - freshly ground black pepper
- 1 tablespoons - dark balsamic vinegar
- 1/2 cups - gravy thickener dissolved in water
- 2 tablespoons - cold butter
Directions:
1. Preheat oven to 400 degrees F.
2. Make the onion gravy in advance.
Onion gravy:
Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden).
Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes.
Remove sprigs of herbs. Add the vinegar, whisk in the thickener and simmer another minute or two until thickened, whisking continuously.
Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
Bangers and Mash:
Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them.
(While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages in the oven for about 10 minutes on each side or until nicely browned.)
Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth.
If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If mashing by hand be careful not to over-mash or the potatoes will become gluey.
Stir in the butter. Once melted stir in the hot cream/milk gradually, allowing time for the potatoes to absorb the liquid after each addition to achieve desired consistency. Season with salt and pepper to taste.
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