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.
Serves 4
Prep time: 15 minutes
Cooking time: 1 hour
Ingredients
Olive oil
12-16 good quality sausages
3 red 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
100ml milk
Freshly ground nutmeg
50g butter
Sea salt
Method
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!
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