Bangers and Mash with Onion Gravy
Ingredients
- 8 BMS pork bangers
- 1 tablespoon sunflower oil
- small knob of butter
- 3 small onions, finely sliced
- 1 thyme sprig
- 1 bay leaf
- pinch of sugar
- 1 glass red wine
- 400ml beef stock with shot or cube for mash
- 1 kg potatoes, peeled and cut into 8 pieces
- 50ml milk and 50ml cream
- 1 heaped tsp plain flour
- 1 tablespoon red wine vinegar
- 50g cold butter, diced
- 1 tsp soy sauce
- Preheat the oven to 200°C. Brown sausages in an ovenproof pan for 8-10 minutes, then set aside. Add butter, onions, thyme, bay leaf, and sugar to the pan. Stir, place the sausages back on top, and roast for 20 minutes, turning halfway.
- Boil potatoes in salted water for 10-12 minutes until tender. Drain, heat the milk, and mash the potatoes into the milk. Mix in butter until smooth and fluffy.
- Once the sausages are done, remove them. Caramelize onions, stir in flour, vinegar, red wine, soy sauce, and stock. Simmer until gravy thickens. Serve sausages, mash, and gravy together.