Classic Bangers and Mash with Onion Gravy by Samsationaleats

Ingredients

• 8 high-quality pork sausages
• 1 kg (2.2 lbs) yukon gold potatoes, peeled and quartered
• 100g (7 tbsp) unsalted butter
• 120ml (1/2 cup) whole milk
• 2 large yellow onions, thinly sliced
• 250ml (1 cup) red wine
• 300ml (1 1/4 cup) beef stock
• 1 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 1/2 tsp salt (adjust to taste)

Instructions

1. Place potatoes in a large pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
2. Heat oil in a large skillet over medium heat and brown the sausages on all sides for 8-10 minutes until cooked through; remove and set aside.
3. Add sliced onions to the same skillet and sauté for 8-10 minutes until soft and golden brown.
4. Stir in flour and cook for 1 minute, then gradually whisk in the red wine and beef stock, simmering for 5-7 minutes until thickened into a gravy.
5. Drain the potatoes and mash them with butter and milk until smooth and creamy.
6. Serve the sausages over a generous portion of mash, topped with the onion gravy.