It’s Like Bangers and Mash? (Breakfast Sausages with Red Onion Gravy Over Mashed Potatoes)

15 Oct

Attempting to recreate a dining experience I had in London in March, I made my version of bangers and mash for dinner on a rainy day.  This is no authentic British cuisine as I didn’t have time to go by any specialty food stores.  I used whatever ingredients I had in the fridge and could find at the nearest Kroger while still trying to maintain the basic style of the dish.

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1/4 cup red wine (I used some leftover Cab)
8-12 breakfast sausages (American ground pork sausages differ drastically in taste and texture from English breakfast sausages.  I didn’t want to change the dish that significantly yet Kroger didn’t carry English breakfast sausages.  The compromise was Eckrich’s Smok-y Breakfast Links, something similar to the English sausage in texture yet with a smokier, saltier taste.)
2 tbsp butter
1 medium red onion, finely chopped
2 crisp Granny Smith apples, peeled, cored, and sliced into thin wedges
1 1/2 cups sliced baby portabello mushrooms
1 cup beef broth
1 tbsp brown sugar
1 tsp ground cloves
1 tsp five spice powder (optional, I wanted to throw in some Asian flair)
corn starch as needed
chopped chives for garnish (optional)

Pour wine in a large frying pan over medium high heat until boiling.  Add in breakfast links and cook for about 4-5 minutes.  This releases some of the flavor from the sausages into the soon-to-be gravy. 

Meanwhile, heat 1 tbsp of the butter in another frying pan.  Remove sausages from the wine pan and into the buttered pan.  Fry over medium heat for 8-10 minutes, or until sausages are slightly charred (I left mine in the frying pan a little too long).

While sausages are frying, add red onion, mushroom slices, apple slices, beef broth, brown sugar, cloves, five spice (if using) and the remaining 1 tbsp of butter into the pan with the red wine.  Stir to thoroughly mix all the ingredients and bring the gravy mixture to a boil.  Reduce heat and simmer until apple slices are tender and the liquid is reduced to syrup-like texture, use a small amount of corn starch as a thickening agent if necessary.

Ladle red onion gravy over a bed of mashed potatoes and top with sausages.  Sprinkle with chives and serve.

Serves 4

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