Classic Bangers & Mash with Rich Onion Gravy

1. 1

   Preheat the oven to 200 degrees F (95 degrees C).

2. 2

   Cook the sausages in a skillet over medium-low heat until browned, about 5 minutes per side; move them to an oven-safe dish and keep warm in the preheated oven.

3. 3

   Put the potatoes in a saucepan over medium heat and cover with water; bring to a boil, then simmer until the potatoes are tender, 10 to 15 minutes. Drain and let them steam dry for a minute or two. Stir in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

4. 4

   Melt 1 tablespoon butter in a skillet over medium-high heat. Add the onions; cook, stirring, until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; bring to a boil and simmer until reduced by half, about 10 minutes. Season with salt and black pepper.

5. 5

   Serve the sausages with the mashed potatoes; spoon the onion gravy on top.

• Calories 462.21 kcal High
• Protein 18.93 g Good Source
• Carbs 50.65 g Moderate
• Total Fat 19.43 g High
• Saturated Fat 10.9 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 72.62 mg High
• Sodium 1510.47 mg High
• Fiber 4.1 g Moderate
• Sugar 20.41 g High
• Added Sugar 1.48 g Low Source
• Calcium 283.44 mg Good Source
• Iron 1.97 mg Moderate
• Potassium 648.19 mg Moderate
• Vitamin A 25.57 mcg_rae Low Source
• Vitamin C 2.46 mg Low Source
• Vitamin D 0.08 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Mustard
• Onions 🧅
• Alcohol 🚫🍷