Ingrédients pour Bangers And Mash With Onion Gravy
- 6 good quality pork sausages
- 1 tbsp sunflower oil
- 3 medium yukon gold potatoes, peeled and quartered
- 1 tablespoon sea salt, plus more to taste
- Ground pepper to taste
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1 tbsp olive oil
- 2 medium red onions, finely chopped
- 2 tablespoons all-purpose flour
- 1 tbsp red wine vinegar
- 1/2 cup red wine
- 1 cup beef stock
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Comment préparer Bangers And Mash With Onion Gravy
- Preheat oven to 400°F (200°C).
- Place sausages in a roasting pan, drizzle with 1 tbsp sunflower oil, and toss to coat. Spread in a single layer.
- Bake for 30 minutes, turning halfway through, until evenly browned and cooked through.
- Meanwhile, prepare the mash: Place potatoes in a saucepan, cover with water, add salt, and bring to a boil over medium heat.
- Cook until tender (about 15 minutes), then drain well.
- Return potatoes to the pan, cover with a kitchen towel, and let steam for 5 minutes.
- In a separate saucepan, heat milk and butter over medium-high heat until just boiling. Remove from heat.
- Mash the potatoes until smooth. Gradually add the hot milk mixture, beating until creamy. Season with salt and pepper.
- For the gravy: In a wide shallow pan, melt butter and olive oil over medium-low heat.
- Add chopped onion and cook, stirring frequently, until softened (about 20 minutes).
- Stir in flour and cook for 2-3 minutes until lightly colored.
- Stir in vinegar and cook until evaporated.
- Add red wine and beef stock. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened into a rich sauce.
- Season with salt and pepper to taste.
- Divide sausages and mash among plates. Spoon gravy generously over the top and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
18g
Fat
143g
Carbs
18g
