Bangers And Mash In An Apple Red Wine Gravy Recipes

BANGERS AND MASH IN AN APPLE RED WINE GRAVY

Steps:

• Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over.
• Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender.
• Core the apples and cut into wedges.
• Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 minutes each side, until turning golden.
• Remove the apple with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened.
• Stir in the flour and cook for 1 minute.
• Gradually add the wine, mustard and Worcestershire sauce.
• Pour in 120ml hot water and allow to bubble for a few minutes to thicken the gravy.
• Return the apple to the pan and season.
• Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture.
• Mash well with the butter and milk, and season.
• Divide the mash between 4 plates and top with the bangers.
• Spoon over the mustard gravy and apple wedges. Serve with green beans.

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• 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.

ONION GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.