True Bangers and Mash with Onion Gravy
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- links pork sausage
- 2 lb
- potatoes, peeled and cubed
- 1/4 c
- 2 Tbsp
- 1 tsp
- dry mustard
- salt and ground black pepper to taste
- 1 Tbsp
- 2 large
- onions, chopped
- 6 c
- beef broth
- 2 c
- red wine
1Preheat 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.
2Place 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
3Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes.
5Pour 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.
6To 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.