Bangers & Mash with Red Wine Gravy
Pork and leek sausages served with mustard mash and red wine gravy.
- 6 premium pork and leek sausages
- 1 small red onion (approx 110g), finely sliced
- 2 medium baking potatoes (approx 320g each), peeled and diced
- 2 tbsp olive oil
- 3 tsp Dijon mustard
- 1 1/2 tbsp brown sugar
- 200ml red wine
- 2 tsp plain white flour
- 500ml chicken stock, prepared according to the packet instructions
- 2 tbsp milk
- 3 tsp butter
- 1 tbsp fresh parsley
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 25 mins
- Price per person: £2.17
- Store cupboard: Cook's
- Calories per serving: 869
- 5-a-day per serving: 0.4
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- Preheat the grill. Heat the oil in a saucepan and gently cook the red onion, covered, for 5 minutes, or until soft.
- Meanwhile, separate and pierce the sausages and grill, turning occasionally, for 10-12 minutes or until cooked through.
- Whilst the sausages are grilling, cook the potato in lightly salted boiling water for 10 minutes.
- To make the gravy, add the sugar, 1tsp Dijon mustard and the red wine to the cooked onion. Turn up the heat and simmer until reduced to a syrup-like consistency. Add the stock and simmer until reduced by one-third. Check the sausages in the meantime.
- To thicken the gravy, mash together 1 tsp butter and 1 tsp flour with a fork to form a smooth paste. Add the paste to the gravy, a little at a time, whisking vigorously. Bring to the boil and simmer, still whisking, until the gravy develops a thicker consistency. Stir in the parsley and set aside.
- Drain the potatoes and mash with the milk, 2 tsp butter and 2 tsp Dijon mustard until smooth and creamy. Season with salt and pepper.
- Serve the sausages and mash on plates and pour on the red wine gravy.
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