BANGERS and MASH

Going back to my Scottish roots for a simple yet tasty dish of awesome!

BANGERS and MASH

For the Onion Gravy
2 tablespoons vegetable oil
2 tablespoons butter
2 medium onions (peeled and thinly sliced)
1 teaspoon sugar
1 teaspoon balsamic vinegar
2 cups beef stock
4 teaspoons flour
4 teaspoons water
Salt (to taste)
Ground black pepper (to taste)

For the Mash
2 pounds potatoes (peeled and quartered)
6 tablespoons milk
1 stick/110 grams butter (cubed)
Salt (to taste)
Freshly ground black pepper (to taste)

For the Sausage
2 tablespoons vegetable oil
5 thick sausages (beef, pork, or flavored)

DIRECTIONS

1. Start by making the gravy. Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
2. Add the stock and boil gently uncovered for 5 minutes.
3. In a medium sized bowl, mix the flour with the water to a thin paste.
4. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
5. Meanwhile, start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
6. While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.
7. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
8. Add the potatoes and mash.
9. Spoon the mash onto a plate or bowl. Top with onion gravy. Add sausages. Eat!

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