Bangers and Mash Recipe with Onion Gravy - Food.com (2024)

• 2 lbs pork sausage, of good quality
• 1 tablespoon sunflower oil
• 2 lbs yukon gold potatoes (start mash)
• ¹⁄₂ teaspoon sea salt (to taste)
• ¹⁄₄ teaspoon ground pepper, to taste
• ¹⁄₃ cup milk
• 2 tablespoons unsalted butter
• 2 tablespoons unsalted butter (now gravy)
• 1 tablespoon olive oil
• 2 red onions, halved and finely sliced
• 1 ¹⁄₂ teaspoons all-purpose flour
• 1 teaspoon red wine vinegar
• 1 cup red wine, full-bodied, such as Shiraz
• 1 cup beef stock
• ¹⁄₄ teaspoon sea salt, to taste
• ¹⁄₄ teaspoon ground pepper, to taste

directions

• Preheat oven to 400.
• Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
• Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
• Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
• Cook until potatoes are tender when pierced with a knife, about 15 minutes.
• Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
• In same pan over medium-high heat, combine milk and butter and bring to a boil.
• Remove from heat and set aside.
• Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
• To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
• Season with salt and pepper to taste.
• Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.