Bangers & Mash with Onion Gravy

Directions

Sausages

1. Preheat the oven to 350°F.

2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sausages and sear, turning occasionally, until browned on all sides.

3. Transfer the skillet to the oven and cook for 15 minutes, or until the sausages reach an internal temperature of 160°F.

4. Remove from the oven, set sausages aside on a platter, and cover with foil to keep warm.

Mashed Potatoes

1. While the sausages are roasting, place the potatoes in a large pot and cover with cold water by about 1 inch.

2. Bring to a boil and cook for 20 minutes, or until fork-tender. Drain and return to the pot.

3. With the heat off, use a potato masher to mash in the milk, sour cream, horseradish, salt, and pepper to taste. Cover and set aside.

Onion Gravy

1. In a skillet over medium heat, add the remaining 2 tablespoons olive oil and the sliced onions. Cook, stirring frequently, until deeply caramelized and golden, about 15 minutes.

2. Stir in the garlic and thyme, cooking for 1 minute until fragrant.

3. Deglaze the pan with the beer, scraping up any browned bits from the bottom of the pan.

4. Whisk in the whole grain Dijon and cornstarch, then slowly pour in the beef broth, whisking continuously to prevent clumps.

5. Lower the heat and let the gravy simmer until thickened, about 5 minutes. Season with salt and pepper to taste.

To Serve

1. Spoon the mashed potatoes onto each plate, top with sausages, and drizzle generously with onion gravy. Serve alongside steamed peas for a classic, well-rounded dish.