Bangers And Mash With Onion Port Gravy
From gourmetana 9 years ago
- 45 min to make
- Serves 2
Living in London (UK) you can find the most amazing fresh sausages at the supermarket. The variety is endless! This is an easy meal and oh so comforting and delicious! I kind of cheated using gravy granules, but the thing is I love its flavour :)
Ingredients
Mash
- 500g/1lb 2oz potatoes, such as Maris Piper shopping list
- 50g/2oz butter shopping list
- up to 1/4 cup double cream or milk shopping list
- salt and freshly ground black pepper, to taste shopping list
Bangers
- 6 fresh sausages, I used english cumberland sausages shopping list
Onion Gravy
- 1 onion, finely sliced shopping list
- 1 tbsp olive oil shopping list
- salt and freshly ground black pepper, to taste shopping list
- 2 tbsp port wine, I used white port but red is fine shopping list
- 2 tbsp onion granules, used Bisto brand shopping list
- up to 2 cups recently boiled water shopping list
How to make it
Mash
- Peel the potatoes and chop them in half.
- Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
- Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife, they're done. Drain them in a colander.
- Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
- Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will ruin the texture. If you get tired, stop for a minute, shake your arms and then get back to it.
- Once you're sure there are no more lumps in the potatoes, add the butter.
- Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper, to your liking.
Bangers
- Heat a cast iron skillet and grill the sausages, turning them every 2-3 minutes until they are fully cooked. This should take around 15 minutes as the sausages have to cook all the way through.
Onion Gravy
- Heat 1 tbsp olive oil in a frying pan.
- Add the onion and cook over low heat so it caramelizes. (this should take 10 to 15 min). Season the onion with a sprinkle of salt, it helps the cooking process.
- Prepare the gravy by pouring boiling water over the granules. I like mine on the thin side, for me the packaging instructions make a way to thick gravy.
- Pour the gravy over the caramelized onions and stir. Add the port wine and let it simmer for 2 or 3 minutes.
- Serve very hot over the sausages and mash.
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