True Bangers and Mash with Onion Gravy

Recipe View Preheat oven to 200 degrees F (95 degrees C). (5 minutes)

Recipe View In a skillet, cook sausages over medium-low heat until deeply browned and cooked through, about 6-8 minutes per side. Transfer to an oven-safe dish and keep warm in the preheated oven. (20 minutes)

Recipe View Place potatoes into a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes. (20 minutes)

Recipe View Drain potatoes well and return them to the saucepan. Allow them to steam dry for a minute or two to remove excess moisture. Add 1/4 cup of butter, warmed milk, dry mustard powder, salt, and pepper. Mash until smooth, creamy, and fluffy. Set aside and keep warm. (10 minutes)

Recipe View Melt 1 tablespoon of butter in the same skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 15-20 minutes. This step is crucial for developing the gravy's flavor. (20 minutes)

Recipe View Pour in beef broth and red wine; bring to a boil, scraping up any browned bits from the bottom of the skillet. Reduce heat and simmer until the gravy has reduced by half and thickened slightly, about 10-15 minutes. Season to taste with salt and pepper. (15 minutes)

Recipe View To serve, divide mashed potatoes among plates. Top with sausages and generously spoon onion gravy over the top. Garnish with fresh herbs, if desired.