True Bangers & Mash with Onion Gravy

This is the type of meal the boys on the beach in Dunkirk would have been dreaming about.  Classic British comfort food.

AuthorTheGBYCategory, , DifficultyBeginner

Bangers and Mash

Yields4 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

 4 Pork Sausage Links
 2 lbs Potatoes, peeled and cubed
 ¼ cup Butter
 2 tbsp Milk, optional
 1 tsp Dry Mustard Powder
 Salt and Pepper, to taste
 1 tbsp Butter
 2 Onions, large, chopped
 6 cups Beef or Vegetable Broth
 2 cups Red Wine

1

Preheat oven to 200 degrees F

2

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.

3

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. Mix in butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

4

Melt butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes.

5

Season with salt and black pepper. To serve, place a sausage on a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Ingredients

 4 Pork Sausage Links
 2 lbs Potatoes, peeled and cubed
 ¼ cup Butter
 2 tbsp Milk, optional
 1 tsp Dry Mustard Powder
 Salt and Pepper, to taste
 1 tbsp Butter
 2 Onions, large, chopped
 6 cups Beef or Vegetable Broth
 2 cups Red Wine

Directions

1

Preheat oven to 200 degrees F

2

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.

3

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. Mix in butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

4

Melt butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes.

5

Season with salt and black pepper. To serve, place a sausage on a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

True Bangers & Mash with Onion Gravy

(Photography by: Mark Farinholt)

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