Dairy Free Bangers and Mash with Onion Gravy
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Learn more āIngredients
4 servings
For the bangers
- 8 pork sausages (about 2 lb total)
- 1 tbsp vegetable oil
For the mash
- 2 lb yukon gold potatoes, peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - Ā½ cup whole milk, warmed
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - salt and pepper, to taste
For the onion gravy
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tbsp vegetable oil
- 3 large yellow onions (about 1.5 lb), halved and thinly sliced
- 1 tsp granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp worcestershire sauce
- 2 cups beef broth
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Start the onion gravy: melt 2 tbsp butter with 1 tbsp vegetable oil in a large skillet over medium-low heat. Add the sliced onions and sugar, season with a pinch of salt, and cook, stirring every few minutes, until the onions are deeply golden and very soft, about 30ā35 minutes. Adjust the heat as needed so they caramelize without scorching.
- 2
While the onions cook, place the potato chunks in a large pot and cover with cold salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18ā20 minutes.
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