True Bangers and Mash with Onion Gravy

Lynn Clay

By
@LavenderLynn

Added for Culinary Quest


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Comments:

Serves:

6

Prep:

15 Min

Cook:

50 Min

Method:

Saute

Ingredients

6
links pork sausage
2 lb
potatoes, peeled and cubed
1/4 c
butter
2 Tbsp
milk
1 tsp
dry mustard
salt and ground black pepper to taste
1 Tbsp
butter
2 large
onions, chopped
6 c
beef broth
2 c
red wine

Directions Step-By-Step

1
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.
2
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
3
Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4
Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes.
5
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.
6
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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Irish