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Bangers & Mash with Red Onion Gravy

Preparation:
10 mins
Cooking Time:
30 mins
Serving:
4-6
Ingredients

1. 2 packs of Musk’s Newmarket Sausages

2. 1kg floury potatoes (such as King Edwards, Maris Piper or Desiree), peeled and diced

3. 1 large red onion (approx 210g), finely sliced

4. 200g of frozen peas

5. 100ml milk

6. 300ml beef stock

7. 1 tbsp plain white flour

8. 150ml red wine

9. 50g butter

10. 1 tbsp olive oil

Directions

1. Heat the oil in a frying pan over a medium heat and fry the sausages for 8-10 minutes, or until

2. browned and cooked through. Remove from the pan and transfer to a heated plate. Cover and set aside to keep warm.

3. Meanwhile, cook the potatoes in lightly salted boiling water for 8-10 minutes, or until tender.

4. Add extra oil to the pan used for the sausages, if necessary, and fry the onion over a medium heat for 5-6 minutes, or until soft.

5. To make the gravy, sprinkle the flour into the pan with the cooked onion and fry for 1 minute.

6. Carefully add the red wine, stirring vigorously to stop lumps forming, and simmer until reduced by half. Pour in the stock and simmer until the gravy develops a thicker consistency. Remove from the heat and season to taste with salt and pepper.

7. While the gravy is simmering, cook the peas according to the packet instructions.

8. Drain the potatoes and mash with the milk and butter until smooth and creamy. Season to taste with salt and pepper.

9. Serve the sausages and mustard mash with the red onion gravy and peas.

10. Cook’s tips: For extra creamy mash use double cream instead of milk. 1tbsp of wholegrain mustard can also be added to the mash for extra flavour.

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