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Bangers and Mash with Caramelized Onions

Bangers and mash with gravy and caramelized red onions on a plate
  • Serves:  8
  • Prep Time:  40 min
  • Cook Time:  1 hr 20 min

Ingredients

Oven Caramelized Onions

  • 2 red onions, peeled and cut into 8 intact wedges each
  • 2 tablespoons brown sugar
  • ½ teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon sea salt

Sausage & Gravy

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds pork sausage (8 links)
  • 4 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 2¼ cups beef stock
  • ½ teaspoon sea salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper
  • 1 recipe Garlic Roasted Mashed Potatoes

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Make the caramelized onions. Place the onion wedges in a single layer on a foil-lined rimmed baking sheet. In a small bowl, combine the sugar, pepper flakes, olive oil, balsamic and salt. Pour the sauce over the onions and toss to coat all over. Bake for 20 minutes. Remove the sheet pan from the oven and turn the onions, to ensure even caramelization. Return to the oven and bake until the onions are caramelized, about 25 minutes more. Let cool slightly on the baking sheet.

  3. Meanwhile, make the sausage. Heat the olive oil over medium heat in a large skillet. Once the oil is glistening, add the sausage and cook, turning often until the pork registers 160° on a meat thermometer, about 20 minutes. Transfer the sausage to a plate.

  4. Add the butter to the same skillet. As the butter is melting, scrape the brown bits loose from the bottom of the skillet. When the butter has melted, whisk in the flour and cook, whisking, until a thick paste is formed, about 1 minute. Slowly whisk in the beef stock, salt and pepper.

  5. Serve the sausage over mashed potatoes, covered in gravy and garnished with caramelized onions.