Bangers and Mash

• Gluten free

• Meat

  • 1 Peppery pork sausages

• Produce

  • 1 Mashed potatoes
  • 2 Yellow onions, medium

• Canned Goods

  • 3 cups Beef stock

• Condiments

  • 1 tbsp Cornstarch or flour or knorr brown sauce thickener to thicken
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive or vegetable oil

Found on spiciefoodie.com

Description

Ingredients

• 1 tbsp olive or vegetable oil
• 2 medium yellow onions, sliced
• 3 cups or 750 ml beef stock
• 1 tsp Worcestershire sauce
• 1 tsp salt or to taste
• ½ tsp ground black pepper
• 1 - 2 tbsp cornstarch or flour or Knorr brown sauce thickener to thicken
• peppery pork sausages (Cumberland is a great choice) as many as desired
• mashed potatoes*

Directions

• Mashed potatoes should be cooked first and be ready to serve. Peel and thinly slice the onion. Heat the oil and saute the onion until browned and caramelized. Add all remaining gravy ingredients, except the cornstarch/flour/Knorr. Simmer under low heat for 10 minutes. Add the cornstarch/flour/Knorr and continue cooking until the gravy thickens. Turn heat off and set aside.
• Fry the sausages until cooked through. Scoop a heaping amount of mashed potatoes onto a plate, place the sausages on top and pour the onion gravy over them.