Bangers & Mash (Sausage with Onion Gravy

• Meat

  • 8 Sausages

• Produce

  • 2 Garlic cloves
  • 1 Mashed potato
  • 1 Onion, large
  • 1 Peas

• Canned Goods

  • 2 cups Beef stock/broth

• Baking & Spices

  • 3 tbsp Flour, plain

• Oils & Vinegars

  • 1/2 tbsp Oil

Found on recipetineats.com

Description

Ingredients

• ½ tbsp oil
• 8 sausages of choice (Note 1)
• 1 large onion, halved and finely sliced (yellow, white or brown) (Note 2)
• 2 garlic cloves, minced
• 3 tbsp flour (plain)
• 2 cups beef stock/broth (Note 3)
• Mashed potato
• Peas

Directions

• Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Add onion and garlic, cook until golden brown - around 4 minutes.
• Add flour and mix through.
• Add about ¾ cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
• Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side.

Nutrition