Bangers and Mash

Langkah-langkah

1. Make one batch of mashed potatoes.

2. Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the sausages in an even layer and cook, turning occasionally, until as browned as possible on all sides and cooked through. (Cooking time will depend on the type of sausages. If using a leaner variety of sausages, you may need to add extra oil.) Transfer the sausages to a clean plate and set aside.

3. Reserve about 2 tablespoons of the sausage grease in the pan and discard the rest. (Or if there is not enough grease remaining, replace that amount with extra butter.) Add 2 additional tablespoons butter along with the onions and sauté for 4 minutes or until mostly softened. Add the flour and sauté for 1 minute, stirring occasionally.

4. Add the white wine and use a wooden spoon to lift up the browned bits stuck to the bottom of the pan. Gradually stir in the beef stock until combined, then stir in the garlic powder, balsamic and Dijon. Continue cooking for 1-2 more minutes, until the gravy reaches a simmer and thickens. If the gravy seems too thick, feel free to thin with more beef stock. Taste and season with salt and pepper, and/or additional balsamic or Dijon as needed.

5. Serve. Serve the sausages over mashed potatoes with a generous ladle of gravy, along with a side of sweet peas if desired. Enjoy!