Classic Bangers and Mash with Onion Gravy by Samsationaleats

Ingredients

• 4 high-quality pork sausages
• 500g (1.1 lb) starchy potatoes (like yukon gold or maris piper), peeled and cubed
• 50g (3.5 tbsp) unsalted butter
• 60ml (1/4 cup) whole milk
• 2 large yellow onions, thinly sliced
• 150ml (2/3 cup) red wine
• 250ml (1 cup) beef stock
• 1 tbsp all-purpose flour
• 1/2 tsp salt (adjust to taste)

Instructions

1. Place peeled, cubed potatoes in a pot of cold salted water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
2. While potatoes cook, sear sausages in a large skillet over medium heat for 10-12 minutes, turning frequently until browned and cooked through; remove and set aside.
3. In the same skillet, add sliced onions and cook over medium-low heat for 8-10 minutes until soft and caramelized.
4. Stir in the flour and cook for 1 minute, then deglaze with red wine, scraping the bottom of the pan until reduced by half.
5. Pour in the beef stock, bring to a simmer, and cook for 5-7 minutes until thickened into a gravy; return sausages to the pan to keep warm.
6. Drain the potatoes, return them to the pot over low heat for 1 minute to dry, then mash with butter and milk until smooth.