Friday, July 10, 2009

Bangers and Mash with Red Onions and Wine Gravy

Lately, I’ve been looking through cookbooks that feature recipes from different countries. Williams – Sonoma’s Foods of the World is great. Not only do they share different recipes, but you learn a lot about the history of food in that area and about the culture.

Last night I made Bangers and Mash with Red Onions and Wine Gravy from the London edition, and all I can say is yum. Yum yum yum. This is the sort of meal that’s easy and perfect for a cold night.

It was 90° yesterday and it was still perfect.


2 lbs – or about two sausages per-person - good quality pork sausage (I used spicy sausage)
Tbsp olive oil

Boxed mash potatoes or these ingredients:
2 lbs yukon gold potatoes
1/2 teaspoon sea salt (to taste)
1/4 teaspoon ground pepper, to taste
1/3 cup milk
2 tablespoons unsalted butter

For gravy:
2 Tbsp butter
1 Tbsp olive oil
2 red onions (halved and thinly sliced)
1 ½ tsp flour
1 tsp red wine vinegar
1 cup red wine
1 cup chicken or beef stock (I used beef)
salt and pepper


1.Preheat oven to 400°F. Place the sausages in a roasting pan, drizzle with olive oil, toss to coat, and spread out in a single layer. Bake for 30 minutes, turning them halfway through, until evenly colored.

2.Meanwhile make mash if you're making it from scratch. I decided to use my favorite boxed mashed potatoes, so I didn’t make them till the last minute. You're going to cover the potatoes with gravy, so boxed potatoes are perfect for this.

Otherwise you want to:

Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain, cover with a kitchen towel and let stand until dry, about 5 minutes. In same pan over medium-high heat, combine milk and butter and bring to a boil. Remove from heat and set aside. Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.

3.To make gravy, melt butter and olive oil in a saucepan. Add onions and reduce the heat to low. Cook onions until they are soft and brown (about 20 minutes). Then raise the heat to med-low and add the flour. Cook flour for about 2 minutes to get rid of the flour taste. Add vinegar and cook until evaporated. (Make sure you don’t breath in the vinegar steam. It will clean out you sinuses in an unpleasant way.) Stir in the red wine and stock. Raise the heat to medium and allow the gravy to boil. Simmer for about ten minutes. Season with salt and pepper.

4.Divide the sausages and the mash among individual plates. Top with the onion gravy.

I had never roasted my sausages before and I think I nearly died they were so tasty. It was ridiculously good. I am already thinking about making this again.

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