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.
Prep time: 15 minutes
Cooking time: 1 hour
12-16 good quality sausages
3 large onions, peeled & sliced
4 garlic cloves, peeled
3 sprigs of thyme
Freshly ground salt & pepper
400ml red wine
2 tbsp sugar
2 tsp Dijon mustard
400ml good beef stock
For the mash
1.5kg potatoes, peeled and chopped into quarters
Freshly ground nutmeg
1. Preheat the oven to 200°C/Gas Mark 6.
2. 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.
3. Place in the oven for 45 minutes, occasionally turn the sausages and onions.
4. Remove the sausages from the oven and place the sausages in a warm place whilst you make the gravy.
5. 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 until the liquid reduces by half.
6. 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.
7. 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.
8. In the meantime, warm the milk and grate in the nutmeg.
9. Drain the potatoes and set aside for a few minutes to let them dry, mash with a potato masher or ricer until smooth.
10. Beat in the milk and butter until you have a creamy mash.
11. Divide the mash between four warmed plates, share out the sausages and spoon over the gravy and onions. Enjoy!