True Bangers and Mash with Onion Gravy recipe
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Ingredients
- 4 links pork sausage 2 pounds potatoes, peeled and cubed ¼ cup butter 2 tablespoons milk 1 teaspoon dry mustard powder salt and ground black pepper to taste 1 tablespoon butter 2 large onions, chopped 6 cups beef broth 2 cups red wine
Nutrition Info
- 516.2 caloriescarbohydrate: 50.4 gcholesterol: 57.6 mgfat: 19.8 gfiber: 6.3 gprotein: 14.1 gsaturatedFat: 10.8 gservingSize: -sodium: 1414 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions True Bangers and Mash with Onion Gravy
Directions
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Preheat oven to 200 degrees F (95 degrees C).
Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side, transfer to an oven-safe dish and move to the preheated oven to keep warm.
Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper, mash until fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat, cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine, boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.