Bangers and Mash with Roast Onion & Red Wine Gravy
This is comfort food at its best! This dish is full of flavour, you will make this time after time.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
60
mins
Total Time:
75
mins
Ingredients
- 3 tbsp olive oil
- 12 good quality sausages
- 3 red onions (peeled & sliced)
- 4 garlic cloves (peeled)
- 3 sprigs of thyme
- sea salt & pepper (freshly ground)
- 2 tbsp soft light brown sugar
- 2 tsp Dijon mustard
- 350 ml red wine
- 500 ml good beef stock
- 1.5 kg potatoes (peeled and chopped into quarters)
- 150 ml milk
- whole nutmeg (freshly ground)
- 50 g butter
- sea salt
For the mash
Instructions
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- For the bangers, heat 2 tbsp of olive oil in a roasting tray on the hob and add the sausages, brown them all over. Add the onions, garlic, thyme, and a splash of olive oil then sit the sausages on top. Season with salt & pepper.
- Place in the oven for 45 minutes, occasionally turn the sausages and onions.
- Remove the sausages from the oven and place the sausages in a warm place whilst you make the gravy.
- Remove the thyme and garlic a place the oven tray over a high heat and add the sugar and mustard, mix until the sugar dissolves. Pour in the red wine and bring to the boil then simmer.
- Pour in the stock and bring to the boil and simmer until it has reduced by a third and you have rich and full flavoured gravy. Season to taste.
- For the mash, place the potatoes into a large pan filled with cold water and a good pinch of salt. Bring the pan to the boil and cook for 20-25 minutes or until tender.
- In the meantime, warm the milk and grate in the nutmeg.
- Drain the potatoes and set aside for a few minutes to let them dry, mash with a potato masher or ricer until smooth. Beat in the milk and butter until you have a creamy mash.
- Divide the mash between four warmed plates, share out the sausages and spoon over the gravy, onions and seasonal vegetables. Enjoy!