Bangers and Mash

Yield
4
Cooking Time
1 hour and 5 minutes

Ingredients

  • 4 pork sausage links
  • 2 lb potatoes peeled and cubed
  • 1/4 C butter (unsalted)
  • 2 Tbsp milk
  • 1 tsp powdered mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp butter (unsalted)
  • 2 onion
  • 6 C beef broth
  • 2 C red wine

Instructions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Make mashed potatoes. Place potatoes into a saucepan over medium heat, and add water to cover. Boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper, then mash until fluffy and smooth. Set aside.
  3. Cook sausage. While the potatoes are cooking, 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.
  4. Saute onions and make sauce. Melt 1 tablespoon 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. Season with salt and black pepper. 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.