Pork sausages in a flavorful, sweet onions beef beef gravy then plated on top of creamy mashed potatoes.
PREPARATION TIME
INGREDIENTS
1-pound (454 grams) potatoes of your choice, peeled and cut into large chunks
2 teaspoons salt
For the bangers:
1 tablespoon vegetable oil, plus 1 teaspoon
4 British pork bangers/sausages
For the onion gravy:
2 tablespoons unsalted butter
4 ounces (113 grams) yellow onion, sliced
2 teaspoons all-purpose flour
1 cup (473 ml) beef stock/broth (low sodium if possible)
1/4 teaspoon prepared yellow mustard * see note
2 teaspoons tomato ketchup
½ teaspoon Worcestershire sauce
Salt and black pepper to taste (this will depend on how salty your stock/broth is)
2 tablespoons unsalted butter, melted
1/3 cup (ml) whole milk, warmed
½ teaspoon salt (or to taste)
INSTRUCTIONS
For the mash:
Fill a large pan with 8 cups (2 liters) of water and bring to a boil. Once boiling add salt and potatoes, simmer for 15 minutes until they feel tender when pierced with a fork.
For the bangers:
While the potatoes cook, add the vegetable oil to a heavy skillet over medium heat. Brown the sausages on all sides, remove and set aside.
For the onion gravy:
To the same pan you cooked the sausages add the 2 tablespoons butter over medium heat. When the butter is melted and bubbling add the onions and cook, stirring often until softened and lightly browned.
Add the flour into the butter and onions and whisk well to combine.. Slowly whisk in the stock until well incorporated with the flour. Whisk in the mustard, tomato ketchup and Worcestershire sauce until well mixed. Bring to a low simmer until thickened. Add salt and ground black pepper to taste.
Turn the heat down to low on the gravy and add in the sausages to heat through. Meanwhile, drain the cooked potatoes into a large bowl and mash. Stir in the melted butter, warm milk and salt. Taste add more salt if needed.
Place mashed potato onto a plate and top with the bangers and onion gravy, serve with peas.
NOTES
English mustard is spicier than regular yellow mustard. If you can’t find it, you can use regular yellow mustard.
Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish
NUTRITION INFORMATION
Serving Size
Calories1005
Saturated Fat28g
Cholesterol186mg
Sodium3459mg
Carbohydrates44g
Protein42g
