Since the first time Patrick went to England, Bangers and Mash has been one of his favorite British dishes. I made this the other day and it was a big hit with him and actually with me too.
For those of you who may not know this dish, it is simply mashed potatoes with sausage and onion gravy. I made the Mash with Yukon Gold potatoes, one of my favorite potatoes. Here's the recipe for the onion gravy.
2 medium onions , peeled and thinly sliced
2 Tbs butter
1 tsp sugar
1 tsp balsamic vinegar
4 tsp corn starch
4 tsp cold water
salt and pepper to taste
Melt the butter in a large skillet over medium heat. Add the onion and cover with a lid. Cook slowly until the onions are soft. Add the sugar and balsamic vinegar to the onions and cover and cook for 5 more minutes.
Add the stock and boil gently uncovered for 5 minutes.
Mix the corn starch with the cold water to form a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour into the gravy and boil for 10 minutes until the gravy is slightly thickened. Keep warm until ready to serve.
Cook the sausages.
 |
| All the ingredients for the onion gravy. |
 |
| Onion gravy. |
 |
| Ready to cook the sausages. |
 |
| Cooked sausages. |
 |
| Ready to eat. |
I'll have to try Yorkshire pudding next.
No comments:
Post a Comment