Drum roll please…. The bathroom remodel is finally done. Greg will get back to being the regular cook any day now. First he just has to fix a fence, paint a door or two, patch some grout…. Remind me again why being a homeowner is so rewarding?
In the meantime, I’m trying to revisit old recipes and cook him comfort food whenever I can. (Getting him to actually sit down to a meal is another challenge.) A restaurant nearby caters to Irish and British expats so we stock up on puddings and bangers whenever we’re there. If you can’t find bangers where you are, just take a pass on this one. The bangers are a must. This recipe came together incredibly quickly. Make sure to time everything so it’s done at the same time. The bangers can sit for awhile, but the potatoes and gravy should be served as soon as they’re done. It’s a meal all to itself, but if you have to have a vegetable we’d suggest peas and carrots.
Bangers and Mash with Onion Gravy
- 1 lbs bangers
- 2 lbs Russet potatoes, peeled (or red unpeeled)
- 1/4 cup, plus 2 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 1 tsp dijon mustard
- 1 medium onion sliced thin
- 15 oz beef broth
- 1/2 cup red wine
Cook potatoes in boiling water until fork tender. While the potatoes are cooking, place the bangers on a foil-lined baking sheet and cook at 400 until crispy on the outside. While those are cooking, melt butter in a saute pan over medium heat. Stir in the onions and cook until golden and soft, about five minutes. Whisk in the flour coating the onions. Season with salt and pepper. stir in red wine and beef broth. Bring to a boil and lower to a simmer until the gravy is thick, about 8-10 minutes. When the potatoes are done, mash with 1/4 cup butter, milk, mustard and salt and pepper to taste. Add more milk if need to get to the desired consistency. To serve, divide potatoes between four plates. Top with bangers and gravy.