TRUE BANGERS AND MASH WITH ONION GRAVY

True Bangers and Mash with Onion Gravy image

Provided by Lynn Clay

Time 1h5m

Number Of Ingredients 10

6 links pork sausage
2 lb potatoes, peeled and cubed
1/4 c butter
2 Tbsp milk
1 tsp dry mustard
salt and ground black pepper to taste
1 Tbsp butter
2 large onions, chopped
6 c beef broth
2 c red wine

Steps:

1. Preheat oven to 200 degrees F (95 degrees C). 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.
2. 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
3. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes.
5. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
6. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.