Classic Irish Bangers & Mash with Onion Gravy

2 lbs. Irish Sausage
2 tablespoons oil
2 lbs. Yukon Gold Potates (peeled, rinsed, quartered)
1 tablespoon dijon mustard
4 tablespoons butter
salt & pepper
1/2 cup heavy cream or whole milk
1 large red onion (sliced thin)
2 teaspoons flour
3 cups beef broth
1 cup red wine
1 tablespoon butter
Cook potatoes in boiling water until soft (about 20 minutes).  Drain and mash with butter, mustard, cream, salt & pepper to taste.
Heat oil in a hot grill skillet, cook sausage until cooked through.  Set aside in a warm oven.
For the onion gravy:  Heat 1 tablespoon butter over medium heat in skillet, add onions and flour and cook until soft. Add 3 cups beef broth and 1 cup red wine.  Simmer until reduced for 10 minutes.  Season with salt & pepper. 
To serve:  Scoop one cup mashed potatoes onto serving dish, top with two bangers and pour over onion gravy.  and drink a Guiness while your at it:)

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