Kate’s Pork Bangers & Mash with Caramelized Red Onion Gravy
This delicious recipe and lovely photo of our bangers was sent to us by Kate Higgs
For the pork sausages and red onion gravy
8 Curedeli Pork Bangers
2 medium red onions, peeled and thinly sliced
1tbsp extra virgin olive oil
50g salted butter
1tbsp corn flour mixed with enough water to make a thin paste
For the Mash
1 kg potatoes, peeled and quartered
80ml warm milk
100g butter, cubed
Sea salt and freshly ground black pepper
Heat the olive oil in a large frying pan over a medium heat, add the bangers and brown evenly for about 20 minutes, turning them occasionally until cooked through and golden. Once done, transfer them into an ovenproof dish and set aside, making sure to keep them warm while you make the red onion gravy and the mash. Don't wash your frying pan, remove it from the heat and keep it to one side to be used for the gravy (You don’t want to waste any of that wonderful sticky residue from the bangers!)
For the mash, add the potatoes to a medium saucepan of cold salted water and bring to the boil. Cook for about 15 minutes or until soft when tested with a fork. Drain and cover with a lid to keep the potatoes warm until you are ready to mash them. Set aside.
Whilst the potatoes are cooking, begin making the gravy. Place the same frying pan in which you cooked the bangers over a gentle heat, once warm add 50g of butter and the onions. Cook slowly, stirring occasionally, for about 15 minutes or until they become soft and translucent. By this stage they will have turned a beautiful nut brown colour! Add 500ml of the stock to the onions and gently bring up to a simmer whilst using a wooden spoon to stir in any of the sticky bits and residue left by the bangers at the bottom of the pan. Lower the heat and stir in the corn flour and water mixture until you have a smooth gravy. Should it be too thick, add a little more of the remaining stock until you have the desired consistency. Keep warm until ready to serve.
Finish the mash by placing the warm milk and butter in the saucepan with the potatoes, return to the heat and gently warm until the butter has melted. Mash the potatoes until smooth and whip lightly with a spoon. Check for seasoning.
Spoon the mash onto warmed plates, top with the sausages and pour over the hot red onion gravy, serve immediately!