Easy bangers and mash with red wine and onion gravy
1 hour
One of my favourite foods - use butchers sausages - so much better! This recipe serves two and is an ideal warming supper for the colder months.
9 people made this
Ingredients
Serves: 2
- 4 sausages, of your choice
- 1 to 2 teaspoons oil
- 1 garlic clove
- 1/2 onion, diced finely
- 1 glass red wine
- 500mg beef stock (made from 1 1/2 beef stock cubes)
- 1 tablespoon tomato puree
- 1 tablespoon onion gravy granules
- 250 to 300g shop bought prepared mashed potato
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Preheat the oven to 170 C / Gas 3.
- Brown the sausages in an ovenproof frying pan over a medium heat to get them started.
- Bake the sausages in the preheated oven for 20 to 30 minutes, or until no longer pink in the centre.
- Meanwhile, make the gravy. Warm a little oil in a saucepan over a low heat then add the garlic. Cook and stir for a few minutes before adding the onions and continue cooking for about 5 to 10 minutes until translucent
- Pour in the wine and let it reduce by 1/3, (you may need to increase the heat to get this going). Pour in the stock, tomato puree and onion gravy granules and mix well. (If you want a thicker sauce dissolve a tablespoon of cornflour in 2 tablespoons cold water and stir over a medium heat to thicken).
- Warm the mashed potato in a saucepan over a medium heat or in the microwave, adding a little butter and stirring half way through.
- Divide the mash between 2 warmed plates, lay 2 sausages on top then pour over the gravy and serve immediately. Delicious!
To make your own mash
Peel and dice 2 medium potatoes. Boil in a saucepan for 20 minutes until tender then drain and mash with a knob of butter; season to taste.
