true bangers and mash with onion gravy

Ingredients

• Servings: 4
• 4 links lamb sausage
• 2 pounds potatoes, peeled and cubed
• 1/4 cup butter
• 2 tablespoons milk (optional)
• 1 teaspoon dry mustard powder
• salt and ground black pepper to taste
• 1 tablespoon butter
• 2 large onions, chopped
• 6 cups beef broth
• 2 cups red

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 200 degrees f (95 degrees c).
• cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. drain and allow to steam dry for a minute or two. mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. set aside.
• melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. pour in the beef broth and red ; boil the mixture down to about half its volume, about 10 minutes. season with salt and black pepper. to serve, place a sausage a serving plate with about 1/2 cup of mashed potatoes. pour the onion gravy over the sausage and potatoes.