IvanEats recipe
Bangers and Mash with Onion Gravy
Cooking for
3
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Ingredients
For the Sausages and Gravy
For the Mashed Potatoes
Method
For the Sausages and Gravy
- Preheat the oven to 160°C (160°C).
- Heat 2 tbsp lard or cooking oil in a pan. Prick the sausages and sear them with 2 thyme sprigs, 1 rosemary sprig, and 2 smashed garlic cloves until browned on all sides. Transfer to the oven and bake for 20 minutes.
- Heat the remaining 1 tbsp lard or cooking oil in a frying pan. Add the onions, brown sugar, and 1 tsp salt. Fry until the onions are soft and caramelized. Add the remaining smashed garlic clove, thyme leaves, and rosemary leaves. Stir.
- Add Worcestershire sauce, balsamic vinegar, red wine, and soy sauce. Stir and let simmer until reduced by half.
- Add the reduced chicken stock, capers, and honey. Simmer until the sauce thickens. Stir in the butter off the heat. Adjust seasoning with salt.
For the Mashed Potatoes
- Boil the potatoes in salted water until soft. Drain, then mash with butter until smooth.
- Mix in the mustard and season with salt and black pepper to taste.
- Serve the sausages with mashed potatoes and gravy. Enjoy!
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