True Bangers and Mash with Onion Gravy

Ingredients

• 4 linkss pork sausage
• 2 pounds potatoes , peeled and cubed
• 0.25 cups butter
• 2 tablespoons milk , Optional
• 1 teaspoon dry mustard powder
• salt and ground black pepper to taste
• 1 tablespoon butter
• 2 large onions , chopped
• 6 cups beef broth
• 2 cups red wine

Instructions

1. 1

   Preheat the oven to 200 degrees F (95 degrees C).

2. 2

   Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.

3. 3

   Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

4. 4

   Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.

5. 5

   Serve sausages with mashed potatoes; pour onion gravy on top.