Bangers And Mash With Onion Gravy Recipe

Ingredients for Bangers And Mash With Onion Gravy

• Pork Sausage
• 1 tbsp sunflower oil
• Yukon Gold Potatoes
• Sea Salt
• Ground Pepper
• 1/2 cup milk
• Unsalted Butter
• Olive Oil
• Red Onions
• All Purpose Flour
• Red Wine Vinegar
• Red Wine
• Beef Stock

How to Make Bangers And Mash With Onion Gravy

1. Preheat oven to 400°F (200°C).
2. Place sausages in a roasting pan, drizzle with 1 tbsp sunflower oil, and toss to coat. Spread in a single layer.
3. Bake for 30 minutes, turning halfway through, until evenly browned and cooked through.
4. Meanwhile, prepare the mash: Place potatoes in a saucepan, cover with water, add salt, and bring to a boil over medium heat.
5. Cook until tender (about 15 minutes), then drain well.
6. Return potatoes to the pan, cover with a kitchen towel, and let steam for 5 minutes.
7. In a separate saucepan, heat milk and butter over medium-high heat until just boiling. Remove from heat.
8. Mash the potatoes until smooth. Gradually add the hot milk mixture, beating until creamy. Season with salt and pepper.
9. For the gravy: In a wide shallow pan, melt butter and olive oil over medium-low heat.
10. Add chopped onion and cook, stirring frequently, until softened (about 20 minutes).
11. Stir in flour and cook for 2-3 minutes until lightly colored.
12. Stir in vinegar and cook until evaporated.
13. 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.
14. Season with salt and pepper to taste.
15. Divide sausages and mash among plates. Spoon gravy generously over the top and serve immediately.