Bangers And Mash With Onion Gravy

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs lamb sausage, of good quality
• 1 tablespoon sunflower oil
• 2 lbs yukon gold potatoes (start mash)
• 1/2 teaspoon sea salt (to taste)
• 1/4 teaspoon ground pepper, to taste
• 1/3 cup milk
• 2 tablespoons unsalted butter
• 2 tablespoons unsalted butter (now gravy)
• 1 tablespoon olive oil
• 2 red onions, halved and finely sliced
• 1 1/2 teaspoons all-purpose flour
• 1 teaspoon red wine vinegar
• 1 cup red wine, full-bodied, such as shiraz
• 1 cup beef stock
• 1/4 teaspoon sea salt, to taste
• 1/4 teaspoon ground pepper, to taste

Recipe

• 1 preheat oven to 400.
• 2 place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
• 3 spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
• 4 meanwhile, make the mash: peel potatoes and cut into large chunks. place in saucepan with water to cover, salt water and bring to boil over medium heat.
• 5 cook until potatoes are tender when pierced with a knife, about 15 minutes.
• 6 drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
• 7 in same pan over medium-high heat, combine milk and butter and bring to a boil.
• 8 remove from heat and set aside.
• 9 place potatoes in a bowl and mash. add hot milk mixture and beat until smooth. season with salt and pepper to taste.
• 10 to make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. add onions and cook, stirring requently, until they are soft, about 20 minutes. stir in flour and cook until lightly colored, 2-3 minutes. stir in vinegar and cook until evaporated. stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
• 11 season with salt and pepper to taste.
• 12 divide sausages and mash among individual plates. spoon gravy on top and serve immediately. pass remaining gravy at the the table.