Traditional Bangers and Mash

A classic British pub fare, this hearty main dish combines creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!

4 links pork 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 wine

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 wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.

To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes.

Pour the onion gravy over the sausage and potatoes.

Footnotes:
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.