Red Meat Allergy Friendly 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)
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165Ā°F (74Ā°C). - 1 tbsp vegetable oil
For the mash
- 2 lb yukon gold potatoes, peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter
- Ā½ cup whole milk, warmed
- salt and pepper, to taste
For the onion gravy
- 2 tbsp unsalted butter
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 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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