True Bangers and Mash with Onion Gravy

Name: True Bangers and Mash with Onion Gravy
Total time: 65
Yield: 4
Ingredients: 4 links pork sausage; 2 pounds potatoes, peeled and cubed; 0.25 cup butter; 2 tablespoons milk; 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 wine

Recipe by wsf from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

•

4 links pork sausage
•

2 pounds potatoes, peeled and cubed
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0.25 cup butter
•

2 tablespoons milk
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1 teaspoon dry mustard powder

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salt and ground black pepper to taste
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1 tablespoon butter
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2 large onions, chopped
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6 cups beef broth
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2 cups red wine

Instructions

Preheat the oven to 200 degrees F (95 degrees C).
Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer 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. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
Serve sausages with mashed potatoes; pour onion gravy on top.