Juicy Bangers & Mash with Onion Gravy

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This recipe pre-dates my 5 Ingredients philosophy.

Juicy Bangers & Mash with Onion Gravy

From Stonesoup

The type of sausage is up to you really. These days I’m finding that the simple pleasure (and cost effectiveness) of a good old plain pork version keeps me happy.

Serves 4
4 – 8 thick sausages
2T peanut or groundnut oil
for the onion gravy:
4 large brown onions (or 6 medium ones)
4T extra virgin olive oil
1T brown sugar
3T balsamic vinegar
1T soy sauce
1T Worcestershire sauce
1C chicken stock
for the mash:
750g ( 1 ½ lbs) potatoes (I used Dutch creams)
125 – 200g ( 4 – 7oz) salted butter
½ – 1C whole milk

1. First get the onions going. Peel onions, halve lengthwise then thinly slice crosswise into little half moons. Heat oil in a large frying pan over medium low and add onions. There will seem like way too many but trust me, they’ll cook down and you won’t have any problems getting rid of them. Continue to cook onions stirring periodically until they are soft and golden brown. It will take at least half an hour.

2. Meanwhile place your spuds, scrubbed but unpeeled in a saucepan large enough to hold them. Cover with cold water, season and bring to the boil. Simmer for 30-45 minutes or until your potatoes are very tender. Drain.

3. Pass potatoes through a ricer and return to the saucepan. Whisk though butter to your taste and then gradually whisk in enough milk to bring the mash to your preferred consistency. Keep warm.

4. While the onion and potatoes are cooking bring another large saucepan of water almost to a simmer (you want to see bubbles forming on the bottom of the pan). If you happen to have a thermometer you’re targeting around 60C (140F). Add the sausages and gently poach for 20-25minutes or until the sausages feel firm. You want to keep it just below a simmer the whole time. Drain.

5. When the onions are tender and golden, transfer to the saucepan you used for the sausage poaching and add remaining onion gravy ingredients. Bring to the boil and simmer until you have a lovely onion gravy consistency.

6. Wipe out the frying pan from the onions and heat the peanut or groundnut oil over a medium high heat. Cook sausages turning frequently until browned on all sides.

7. To serve, divide mash between 4 warm plates and top with bangers and a generous spoonful of onion gravy. Serve hot.