Bangers and Mash with Onion Cider Gravy
Scott and I have been talking a lot about comfort foods lately and how ours often differ–mostly for cultural reasons. Comfort food for me has always included things like meatloaf and macaroni and cheese. Scott’s comfort foods are more British–fish pie and bangers and mash. We’ve gotten pretty good at balancing our different comfort foods and our individual favorites have become family favorites (except for macaroni and cheese–I still haven’t found a recipe that Scott loves). I didn’t grow up with Bangers and Mash with Onion Cider Gravy, but I’ve happily embraced it and hereby give it Gould Family Comfort Food Status.
Ingredients:
- 1 lb British-style pork sausages
- 1 large onion, halved and thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 bottle dry or semi-sweet cider
- 1/2 tbsp dijon mustard
- fresh ground pepper
In a medium skillet, saute the sausages in the olive oil over medium heat until well-browned all over, about 15 min turning frequently. Remove to a plate.
Add the butter and onions and saute until the onions are starting to brown, again about 15 mins stirring frequently.
There’s nothing better than the smell of onions cooking. Scott claims it’s the butter, but he’s wrong.
Add the cider and mustard, bring to the boil and reduce by half, about 5 minutes.
You can see the cider bubbling away. I’m a huge fan of cider, so I find this the appropriate time to open up a second bottle to enjoy while dinner is finishing up.
Add the sausages back in once the gravy is reduced.
Serve hot over your favorite mashed potatoes. Finish it with a bit of fresh ground pepper to taste.
Bangers and Mash with Onion Cider Gravy is a family favorite and definitely has comfort food status with us. It helps that it’s fairly easy to make, too!
