Bangers and Mash
- 8 thick sausages (beef or pork)
For the mashed potatoes:
- 2 lbs potatoes, peeled and quartered
- 6 Tbsp milk
- 1 stick salted butter, cubed
- Salt & ground black pepper
For the onion gravy:
- 2 cups onions, peeled and chopped
- 2 Tbsp vegetable oil
- 2 Tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 1 ¼ cup reduced salt beef stock
- 4 tsp corn starch
- 4 tsp warm water
- salt & ground black pepper
Start by making the onion gravy:
- Melt the 2 Tbsp oil and 2 Tbsp butter in a large heavy saucepan over low heat. Add the onion and sauté for about 10 minutes or until the onions are soft.
- Add the 1 tsp sugar and 1 tsp balsamic vinegar to the onions and stir well. Cover with the lid and cook for another 5 minutes.
- Add the 1 ¼ cup reduced salt beef stock and cook for an additional 5 minutes.
- Mix the corn starch and water into a thin paste. Pour a little of the hot gravy into the starch paste, mixing thoroughly.
- Pour the starch mixture back into the gravy and raise the heat to high and bring to a boil until the gravy is slightly thickened. Turn heat to very low and keep warm until ready to serve, stirring occasionally. (If you want a smoother gravy, you can use an immersion blender to puree the gravy and onions ... then stir on low heat until ready to serve).
Cook the potatoes:
- Bring several quarts of salted water to a boil, place the potatoes in the water and boil until they are soft. Drain and keep warm until ready to mash.
- While the potatoes are boiling, begin frying the sausages.
Fry the sausages:
- Heat heavy frying pan over medium heat and add the sausages. Fry until the sausages turn a golden brown and firm. When fully cooked, turn off heat and cover with lid until the mashed potatoes and gravy are ready.
- Finish the mashed warm potatoes by pouring the 6 Tbsp milk and 1 stick salted butter to the warm potatoes. Mash until smooth and add salt & pepper to taste.
To serve … spoon the mashed potatoes onto 4 dinner plates. Place 2 sausages on top of each pile of potatoes and spoon the onion gravy over the top of the sausages and potatoes.