I made “Bangers and Mash” today, which is sausages and mashed potatoes with onion gravy. Veeery yummy! Here’s how:
Ingredients (for 2):
6-8 sausages (Bratwurst)
2 large shallots, sliced
1 clove of garlic, sliced
1/2 cup red wine
1 tbsp. flour
300 ml broth
salt & pepper to taste
(1 Pkg. of mashed potato)
How to do it:
Prepare mashed potatoes. I was lazy today, so I used pre-made. Season with salt, pepper and nutmeg to your liking and keep warm.
Fry the sausages on medium-high heat until almost done and set aside.
In the same pan and also on medium-high heat, sautee the sliced shallots and garlic until translucent. Add the wine and stir until it has reduced to about one third. Add in the bayleaf and the butter and let it melt, then add the flour and stir thoroughly until it is completely incorporated to the rest.
Raise the temperature to high and add in the first half of the stock, stirring continuously to avoid any lumps. Let it thicken a little, then reduce the heat back to medium, add the rest of the broth stir and season. Return the sausages back in and let cook for 2-3 minutes, then remove the bay leaf.