I was saving this recipe until later in the year to post but there’s a right bang of Autumn in the air these evenings. There will be plenty of curries, soups and stews in my near future. And apple and blackberry desserts. I’m starting to turn to comfort food already and this Bangers and Mash with Onion Gravy is a classic example of comfort food.
This is one of those dishes that I turn to when I don’t know what to make for dinner. It’s always well received. Though to be honest, creamy mash is always welcome in my house. The onion gravy is flavoured with red wine so it is lovely and rich. The wine burns off in cooking so it is fine to serve to children. If you prefer not to use it you can just leave it out.
Useful tips & links:
- You might feel like I am cheating but I am not going to give a recipe for mashed potatoes here. Everyone has their own way of making them and I find my method goes against all convention. Also, I don’t use a recipe. I simply steam peeled floury potatoes until cooked – steaming keeps them drier. Then mash and keep adding butter, salt and pepper until they taste they way you like them. Don’t be shy, potatoes need a lot of seasoning. Put the potatoes on to steam before you start on the sausages and gravy.
- I say to use gourmet sausages. By this I really mean the best quality you can afford, but don’t feel pressured to spend a fortune on them. It does make a difference to use high quality sausages with at least 70% pork meat. I like the ones with a little apple in them.
- When the sausages are cooked, make sure to remove them from the pan before deglazing with the red wine. I cannot stress this enough. Some years ago I was lazy and didn’t remove the sausages. I poured in the wine and the pan practically exploded! You can still see the red wine stains on my kitchen ceiling. See, I make the mistakes so you don’t have to.
- Some nice fresh steamed green veg would be ideal to serve on the side to cut through the richness of this.
- For more comfort food using sausages, have a look at my Easy Sausage Meatballs or Sausage Butternut Squash and Gnocchi Bake.
- For more inspiration have a look at Caitriona’s Meatballs in Onion Gravy.
Bangers and Mash with Onion Gravy
- 4 – 6 gourmet sausages, depending on size
- 2 small red onions
- 1 tablespoon of oil
- 125ml of red wine
- 300ml of hot beef or chicken stock
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of soft dark brown sugar
- Salt and pepper
- A few sprigs of fresh thyme
- 2 bay leaves
- A couple of knobs of butter
- Heat a large heavy saucepan over a low-medium heat and add the oil. While it is heating peel and finely slice the onions into rings.
- Put the sausages and onions into the pan and allow them to cook slowly, turning and stirring regularly. Cooking them slowly over a low heat with allow the sausages to cook through without the skins bursting and will soften the onions gently.
- When the sausages are cooked remove them from the pan – refer to Useful tips and links! – and set aside.
- If the onions are not quite soft allow more time for them to cook. When they are ready, turn up the heat and add the red wine. Allow the wine to bubble and reduce until the onions are coated in a sticky glaze.
- Reduce the heat slightly, pour in the beef stock, vinegar, sugar, thyme and bay leaves and season with salt and pepper. Cook the gravy for about 10 minutes, allowing it to reduce and tasting as you go until it is the consistency and flavour you want. I don’t add flour or cornflour to thicken it, but I also don’t want to over-reduce it or the flavour will be too intense.
- Use the time that the gravy is cooking to mash and flavour the potatoes.
- When you are happy with the gravy put the sausages back in the pan to heat them through and add a few knobs of butter to give the gravy a nice gloss. Remove the thyme and bay leaves.
- Pile a large spoon or two of mash on to warm plates and serve the sausages on top. Spoon some of the onions and gravy on top, be generous. Serve your Bangers and Mash with Onion Gravy immediately.