About this recipe:My recipe for bangers and mustard mash with a rich onion gravy. The gravy is supposed to be thin so no need to panic if you were expecting thicker gravy.
4 thick (or 8 thin) pork sausages
For the mustard mash
4 large baking potatoes, peeled and cubed
4 tablespoons butter
2 tablespoons milk
1 teaspoon mustard powder
salt and pepper to taste
For the onion gravy
1 tablespoon butter
2 large onions, thinly sliced
1 litre beef stock
475ml red wine
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Method Prep:15min › Cook:20min › Ready in:35min
Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in butter, milk, mustard, salt and black pepper; mash. Set aside.
Cook the sausage under the grill or in a pan over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-proof dish and keep warm in a low oven.
Melt 1 tablespoon butter over medium-high heat; cook the onions until just starting to brown, about 8 minutes. Pour in the beef stock and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
Pour the onion gravy over the sausage and potatoes.