Recipes, re-invented from cooking shows
Bangers and Mash with Red Onion Gravy
Prep. Time:
Baking Time:
Total Time:
1 hour
1 hour 30 mins
2 hours 30 mins
Serves:
Serves 3 (about 9 sausages)
Eric created this dish for Celebrity MasterChef UK ™ Series 21. Cooking guest chef Tom Kerridge's ultimate pub classic, he won praise for a silky, beautifully seasoned garlic and herb mash and for making three great pork and sage sausages from scratch. This version starts the red onion gravy first s...
Read more
Ingredients
FOR THE RED ONION GRAVY: 2 tbsp unsalted butter 1 tbsp olive oil 3 large red onions (about 1 1/2 lb), thinly sliced 3 sprigs fresh thyme Kosher salt and freshly ground black pepper, to taste 1 tsp light brown sugar 1 tbsp all-purpose flour 1 cup red wine 2 cups beef stock
FOR THE PORK AND SAGE SAUSAGES: 1 lb boneless pork shoulder, cubed and well chilled 8 oz skinless pork belly, cubed and well chilled 2 tbsp finely chopped fresh sage 1/2 cup (1 oz) fresh breadcrumbs 1 tbsp Diamond Crystal kosher salt (or 2 tsp Morton kosher salt) 1/2 tsp ground white pepper Pinch of ground mace or nutmeg 1/4 cup ice water About 5 ft natural hog casings, soaked and rinsed 1 tbsp vegetable oil
FOR THE GARLIC AND HERB MASH: 2 lb Yukon Gold potatoes, peeled and cut into even chunks Diamond Crystal kosher salt and ground white pepper, to taste
1/2 cup whole milk
2 garlic cloves, peeled
6 tbsp unsalted butter, diced
2 tbsp chopped fresh chives and flat-leaf parsley
EQUIPMENT: Meat grinder or stand-mixer grinder attachment (or have your butcher coarse-grind the pork) Sausage stuffer or stuffing horn Heavy saucepan Potato ricer Large skillet Instant-read thermometer
Method
STEP 1: START THE GRAVY
Melt the butter with the olive oil in a heavy saucepan over medium-low heat. Add the red onions, thyme sprigs and a pinch of salt. Cook, stirring every few minutes, for 40 to 45 minutes until the onions are soft, sticky and deep brown. Stir in the light brown sugar for the last 5 minutes. Starting the gravy first gives it the time it needs to develop real depth of flavor.
STEP 2: MAKE THE SAUSAGE FILLING
While the onions cook, grind the chilled pork shoulder and pork belly through the coarse plate of a meat grinder. Add the sage, breadcrumbs, Diamond Crystal kosher salt, white pepper, mace and ice water. Mix with your hands for 1 to 2 minutes until the mixture turns slightly sticky. Fry a teaspoon of the filling and taste, then adjust the seasoning.
STEP 3: STUFF AND CHILL THE SAUSAGES
Thread a hog casing onto the sausage stuffer horn and tie the end. Fill the casing evenly without overpacking. Twist into 4-inch links (about 9 sausages) and prick any air pockets with a pin. Refrigerate for at least 30 minutes so the sausages firm up and hold their shape.
STEP 4: FINISH THE GRAVY
Stir the flour into the onions and cook for 1 minute. Pour in the red wine and simmer for about 10 minutes, until it has reduced to a syrup and no longer smells sharp. Add the beef stock and simmer gently for 20 to 25 minutes until glossy and thick enough to coat a spoon. Discard the thyme sprigs. Taste: the gravy should be sweet and deep with no raw-wine edge. Season with salt and black pepper and keep warm.
STEP 5: MAKE THE MASH
Put the potatoes in a large pan, cover with cold salted water and bring to a boil. Simmer for 15 to 20 minutes until completely tender. Meanwhile, warm the milk with the garlic cloves in a small pan. Drain the potatoes and let them dry in the colander for 2 minutes, then pass them through a potato ricer back into the pan. Beat in the butter, then the warm milk (mash the garlic in or remove it), the chives and parsley, and salt and white pepper to taste until smooth and silky.
STEP 6: COOK THE SAUSAGES
Heat the vegetable oil in a large skillet over medium-low heat. Cook the sausages for 15 to 18 minutes, turning often, until evenly browned and 160°F inside. Rest for 3 minutes. Gentle heat keeps them juicy; high heat dries them out.
STEP 7: PLATE
Spoon the mash onto warm plates, lean three sausages against it and pour over plenty of red onion gravy.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
FOR THE RED ONION GRAVY:
2 tbsp unsalted butter
1 tbsp olive oil
3 large red onions (about 1 1/2 lb), thinly sliced
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 tsp light brown sugar
(/interesting-ingredients/light-brown-sugar)1 tbsp all-purpose flour
1 cup red wine
2 cups beef stock
FOR THE PORK AND SAGE SAUSAGES:
1 lb boneless pork shoulder, cubed and well chilled
8 oz skinless pork belly, cubed and well chilled
2 tbsp finely chopped fresh sage
1/2 cup (1 oz) fresh breadcrumbs
1 tbsp Diamond Crystal kosher salt (/interesting-ingredients/diamond-crystal-kosher-salt)(or 2 tsp Morton kosher salt)
1/2 tsp ground white pepper
Pinch of ground mace or nutmeg
1/4 cup ice water
About 5 ft natural hog casings, soaked and rinsed
1 tbsp vegetable oil
FOR THE GARLIC AND HERB MASH:
2 lb Yukon Gold potatoes, peeled and cut into even chunks
Kosher salt and ground white pepper, to taste
1/2 cup whole milk
2 garlic cloves, peeled
6 tbsp unsalted butter, diced
2 tbsp chopped fresh chives and flat-leaf parsley
EQUIPMENT:
Meat grinder or stand-mixer grinder attachment (or have your butcher coarse-grind the pork)
Sausage stuffer or stuffing horn
Heavy saucepan
Potato ricer
Large skillet
Instant-read thermometer
Heading 5
Ingredients
STEP 1: START THE GRAVY
Melt the butter with the olive oil in a heavy saucepan over medium-low heat. Add the red onions, thyme sprigs and a pinch of salt. Cook, stirring every few minutes, for 40 to 45 minutes until the onions are soft, sticky and deep brown. Stir in the light brown sugar for the last 5 minutes. Starting the gravy first gives it the time it needs to develop real depth of flavor.
STEP 2: MAKE THE SAUSAGE FILLING
While the onions cook, grind the chilled pork shoulder and pork belly through the coarse plate of a meat grinder. Add the sage, breadcrumbs, Diamond Crystal kosher salt, white pepper, mace and ice water. Mix with your hands for 1 to 2 minutes until the mixture turns slightly sticky. Fry a teaspoon of the filling and taste, then adjust the seasoning.
STEP 3: STUFF AND CHILL THE SAUSAGES
Thread a hog casing onto the sausage stuffer horn and tie the end. Fill the casing evenly without overpacking. Twist into 4-inch links (about 9 sausages) and prick any air pockets with a pin. Refrigerate for at least 30 minutes so the sausages firm up and hold their shape.
STEP 4: FINISH THE GRAVY
Stir the flour into the onions and cook for 1 minute. Pour in the red wine and simmer for about 10 minutes, until it has reduced to a syrup and no longer smells sharp. Add the beef stock and simmer gently for 20 to 25 minutes until glossy and thick enough to coat a spoon. Discard the thyme sprigs. Taste: the gravy should be sweet and deep with no raw-wine edge. Season with salt and black pepper and keep warm.
STEP 5: MAKE THE MASH
Put the potatoes in a large pan, cover with cold salted water and bring to a boil. Simmer for 15 to 20 minutes until completely tender. Meanwhile, warm the milk with the garlic cloves in a small pan. Drain the potatoes and let them dry in the colander for 2 minutes, then pass them through a potato ricer back into the pan. Beat in the butter, then the warm milk (mash the garlic in or remove it), the chives and parsley, and salt and white pepper to taste until smooth and silky.
STEP 6: COOK THE SAUSAGES
Heat the vegetable oil in a large skillet over medium-low heat. Cook the sausages for 15 to 18 minutes, turning often, until evenly browned and 160°F inside. Rest for 3 minutes. Gentle heat keeps them juicy; high heat dries them out.
STEP 7: PLATE
Spoon the mash onto warm plates, lean three sausages against it and pour over plenty of red onion gravy.
Comments, or questions, for this recipe
Add a new comment