Bangers & Mash with Onion Gravy
1.5 lb Banger sausages
1.5 lb Yukon Gold potatoes, peeled and quartered
2 t Garlic powder
Salt & pepper to taste
1 Red onion, chopped
8 oz. Red wine
3 c Beef broth
4 T Butter (plus more for potatoes)
1/2 t cornstarch
1T cold water
Start with the potatoes. Boil fully submerged in water until they easily slide off a fork. Drain and mash, adding butter, salt, and pepper. Grill the Bangers, approximately 5 minutes per side.
Melt 4 T butter in a saucepan and add onion, cooking until translucent. Add broth and wine and bring to a rapid boil until reduced by half. Mix cornstarch with cold water and add slowly to the gravy while it finishes up the boil. Serve with a healthy helping of gravy (because it’s delicious!) making sure to include the onions. The recipe takes just under an hour from start to finish, and makes dinner for approximately 4.