Name: True Bangers and Mash with Onion Gravy
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Irish
Ingredients: 4 links pork sausage; 2 pounds potatoes, peeled and cubed; 0.25 cup butter; 2 tablespoons milk; 1 teaspoon dry mustard powder; salt and ground black pepper to taste; 1 tablespoon butter; 2 large onions, chopped; 6 cups beef broth; 2 cups red wine

True Bangers and Mash with Onion Gravy

Bangers and mash are served with an onion gravy for a classic staple in British and Irish cuisine; hearty and comforting on a cold blustery day.

1 hr 5 min total 15 min prep 50 min cook 4 516 cal

Instructions

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1 Preheat the oven to 200 degrees F (95 degrees C).
2 Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
3 Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer 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; mash until fluffy and smooth. Set aside.
4 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
5 Serve sausages with mashed potatoes; pour onion gravy on top.