Bangers and Mash
8 pork sausages
2 tablespoon olive oil
2 tablespoon Butter
8 onions (sliced)
1 teaspoon fine sugar
1 tablespoon flour (all-purpose)
1 1/4 cup beef stock
3 pound potatoes (medium-large)
1/4 cup Butter
2/3 cup heavy cream
1 tablespoon whole grain mustard
- Gravy – over medium-high heat add 2 Tbsp olive oil and 2 Tbsp butter in large pan until bubbly, then add onion slices and mix well. Cover and cook over medium-low heat for 30 minutes, stirring often. Add sugar, mix well, cook for another 5 minutes or until onions are slightly carmelized. Remove pan from heat and stir in flour, then gradually stir in beef stock. Return pan to heat, bringing contents to a boil while stirring. Simmer for 3 – 5 minutes or until thickened. Season with salt and pepper.
- While cooking the gravy, boil potatoes in salted water for about 20 minutes. Drain then mash the with remaining butter, cream, and mustard. Season with salt and pepper.
- Broil or grill sausages during while cooking gravy and potatoes, for 15-20 minutes or until done. Turn often so they brown evenly.
- Put potatoes on a plate, add sausages to one side, then add gravy. Goes great with an English ale such as Tetley’s or Boddington’s.
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