Bangers and Mash with Onion Gravy
Bangers and Mash is a classic British dish, equally popular in neighbouring Ireland. Cooking and ingredients are quick and easy yet create a wholesome dish full of flavour and texture.
If you don’t have any beef broth you can always substitute for a beef oxo cube dissolved in water.
Ingredients - serves 4
- 8 pork sausages of your preferred variety
- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter
- 2 tablespoons milk (optional)
- 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
- Preheat oven to 200 degrees F (95 degrees C).
- Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes.
- While potatoes are boiling, 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.
- Drain potatoes 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 about 1/2 cup of mashed potatoes onto a serving plate and top with 2 sausages. Pour the onion gravy over the sausage and potatoes.
Per Serving: 516 calories; 19.850.4 14.1 58 1414