Bangers and mash with onion gravy
Enjoy a delicious plate of sausage and champ, accompanied by a rich red wine and onion gravy. A quintessential comfort food that guarantees warmth and satisfaction with each mouthful.
Ingredients
- 8 Lincolnshire sausages
- vegetable oil, for frying
- 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
- 50驳/1戮辞锄 butter
- 120ml/4fl oz milk or cream
- 8 spring onions, trimmed and chopped
- salt and freshly ground black pepper
For the onion gravy
- 40驳/1陆辞锄 butter
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery sticks, chopped
- 2 tsp plain flour
- 4 bay leaves
- few thyme sprigs
- 325ml/12fl oz red wine
- 450ml/16fl oz beef stock
- good glug of port (optional)
- salt and freshly ground black pepper
Method
Over medium high heat, heat a little vegetable oil in a frying pan or griddle and fry the sausages until cooked through.
To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm.
While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture.
Add the herbs and cook for a minute before adding the red wine, stock, and port, if using.
Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper.
Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments.
