Bangers and mash with sage onion gravyAugust 14, 2013
Once you’ve tried this banging recipe life without it will become unthinkable.
Ingredients for two people
|2 tbs||olive oil|
|2||red onion, sliced into rings|
|1 bunch||sage, leaves separated|
|70 ml||white wine|
|5 g||vegetable stock , dissolve 5g into 200 ml boiling water|
|400 g||potato, peeled & chopped|
|300 g||toulouse sausages|
For the gravy
Start by heating the olive oil in a medium sized pan over medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly, we want them to caramelise, not burn.
Once the onions have softened and have begun to caramelise add the sage leaves and cook for a further minute, then add the white wine, reduce the by half and then add the vegetable stock. Leave the onion gravy on a medium-high simmer for 10 minutes so that it begins to reduce and thicken.
Keep an eye on the onion gravy, make sure it’s reducing at a nice steady pace, taste, and adjust seasoning with salt and pepper.
For the mash
Bring a large pot of salter water to boil. Once boiling throw in the potatoes and let them cook for 10-12 minutes.
Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through strain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a potato masher to desired consistency.
For the sausages
Heat a dash of olive oil over medium-high heat in a small pan. Add the sausages and cook for 2-3 minutes on one side, then continue to turn the sausages until they are brown all over and are cooked through.
Serve up the mashed potato first, then spoon over the sage onion gravy and top with the pork sausages. Enjoy!
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