Bangers, Mash, and Gravy

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Bangers, Mash, and Gravy
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
For the mashed potato
5.333 cups
floury potatoes (washed and peeled)
cup
cup
cream (at least 30% fat)
2 tablespoons
soft butter
Nutmeg (grated)
For the onion sauce
2
white onions (sliced)
cup
1 cup
1 teaspoon
1 tablespoon
4
small Red onions (halved)
For the sausages
8
small Sausage
vegetable oil (for frying)
How healthy are the main ingredients?
Nutmegonionsugar

Preparation steps

1.
To make the mashed potatoes, cook the potatoes in boiling salted water for approx. 25 minutes. Drain and pass the hot potatoes through a potato ricer, or use a potato masher.
2.
Heat the milk, cream and butter in a pot. Gradually add to the potatoes. Season with salt and nutmeg and keep warm in bain-marie until serving.
3.
Fry the white onions in hot butter and quench with the wine and stock. Add the sugar, balsamic vinegar and season well with salt and ground black pepper. Simmer for ten minutes, re-season and then sieve.
4.
Fry the red onions in 2 tbsp butter in a pan for 5 minutes until soft. Stir continuously and then place in the sauce and steep for 2 minutes.
5.
Fry the sausages in hot oil on all sides for 4-5 minutes until cooked through. Arrange on the mashed potato and serve with the sauce and the red onions.