A delightful twist on the classic bangers and mash, featuring a rich onion gravy and creamy mashed potatoes.
Preheat your oven to 350°F (180°C).
Preheating ensures even cooking for the sausages.
Place the sausages on a baking tray and bake for 25 minutes, turning halfway through.
Turning the sausages ensures they cook evenly and develop a nice color.
Peel and chop the potatoes into chunks, then boil them in a pot of salted water until tender.
Cutting the potatoes into even chunks helps them cook at the same rate.
Drain the potatoes and mash them with milk, butter, salt, and nutmeg until smooth.
Use warm milk to keep the mash fluffy and smooth.
Heat a frying pan with a little oil and sauté the onions until golden brown.
Cook the onions slowly to bring out their natural sweetness.
Stir in the flour and cook for a minute, then add the mustard and wine, stirring constantly.
Cooking the flour removes the raw taste and helps thicken the gravy.
Pour in the stock and simmer until the gravy thickens.
Adjust the consistency by adding more stock if needed.
Serve the sausages over a bed of mashed potatoes, topped with the onion gravy.
Garnish with fresh parsley for a touch of color and flavor.
Continua nella nostra app per un'esperienza migliore
