OLYMPUS DIGITAL CAMERA  Sausages, bangers and mash 2

For the gravy:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 red onions, halved and finely sliced

1-1/2 tablespoons flour

1 teaspoon red wine vinegar

1 cup full-bodied red wine, such as Shiraz

1 cup chicken or beef stock

sea salt and freshly ground black pepper to taste

For the mash:

2 pounds Yukon Gold potatoes

sea salt and freshly ground black pepper to taste

1/3 cup milk

2 tablespoons unsalted butter

For the sausage:

2 pounds good-quality bangers or pork sausages

  1. Make the gravy: In a wide, shallow nonreactive saucepan over medium-low heat, melt the butter with the olive oil.  Add the onions and cook, stirring frequently, until they are meltingly soft, about 20 minutes.  Stir in the flour and cook until lightly colored, 2 to 3 minutes.  Stir in the vinegar and cook until evaporated.  Stir in the red wine and stock, increase the heat to medium-high and bring the mixture to a boil.  Then reduce the heat to low and simmer until a rich sauce forms, about 10 minutes.  Season with salt and pepper.
  1. Make the mash: Peel the potatoes and cut them into large chunks.  Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat.  Cook until the potatoes are tender when pierced  a knife, about 15 minutes.  Drain, cover with a kitchen towel and let stand until dry about 5 minutes.  In the same pan over medium-high heat, combine the milk and butter and bring to a boil.  Remove from heat and set aside.  Pass the potatoes through a ricer or place in a bowl and mash with a potato masher.  Add the hot milk mixture and beat until smooth.  Season with salt and pepper.
  1. Cook the sausage: Put in ¼ cup of water into a large cast iron skillet with the sausages and turn the heat to medium-high.  Prick the sausages in several places with a fork.  When the water evaporates, allow the sausages to brown thoroughly on one side, then turn them and add another ¼ cup of water.  When this evaporates, brown the sausages on the other side.
  1. Divide the sausages and mash among individual plates. Reheat the gravy if needed and spoon some of the gravy on top.

Serve immediately.  Pass the remaining gravy at the table.



adapted  from Williams Sonoma. com


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