Eosinophilic Esophagitis Friendly Bangers and Mash with Onion Gravy

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.7

(15)

Eosinophilic Esophagitis Friendly Bangers and Mash with Onion Gravy

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Ingredients

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 tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk, warmed
Chef's tip
Use 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 butter
Chef's tip
Use 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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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 30–35 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 18–20 minutes.

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