Back to 4 servings Onion Gravy 2 tbsp grapeseed oil 2 tbsp butter, TFD prefers Kerry Irish butter in this recipe 2 medium onions, peeled and thinly sliced 4 tsp roasted onion and garlic jam 1.25 pints rich homemade beef stock 2 tsp fresh thyme leaves 4 tsp cornstarch 1 tbsp + 1 tsp cold Guinness-style beer, cold Maldon Sea Salt, to taste Freshly-ground black pepper, to taste Demiglace, to taste For the Mash 2 lbs Yukon Gold potatoes, peeled and quartered 6 tbsp whole milk, preferably from a Jersey cow 1 stick butter, cubed - TFD likes Kerry Irish butter if you can find it Salt, to taste Freshly ground black pepper, to taste For the Sausage 2 tablespoons grapeseed oil 8 Banger sausages 0.25 cup Somerset Hard Cider, if you can find it, or TFD's preferred substitute
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1 Step 1: First, 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.2 Step 2: Add the onion jam to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.3 Step 3: Add the thyme, stock and beer and boil gently uncovered for 5 minutes.4 Step 4: In a heatproof jug or bowl mix the cornstarch with the cold water to a thin paste.5 Step 5: 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. Add demiglace to taste and stir well.6 Step 6: If you'd like, you can make a smooth gravy by using an immersion blender or keep it chunky, traditional-style. Keep warm until ready to serve.7 Step 7: Meanwhile, start the mashed potato by boiling the potatoes in lightly-salted water until soft.8 Step 8: Drain, and keep warm until ready to mash.9 Step 9: 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. In the last 7 minutes, add the cider and reduce it down to a glaze with the sausages.10 Step 10: Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.11 Step 11: 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.12 Step 12: Add the potatoes and mash using either a potato masher, a fork, or a potato ricer.13 Step 13: Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.14 Step 14: Spoon the mash onto 4 warmed dinner plates, place two sausages on top of the mash, and pour the gravy over the dish.getsaucepan.com/r/98764307-022a-4af7-9e8e-97a17124f356 · Original: https://www.thefooddictator.com/the-hirshon-british-bangers-and-mash-with-onion-gravy/
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