Bangers & Mash w/ Onion Gravy

Ingredients:
  • 8 pork sausages (British-style bangers)
  • 1/2 cup MOV Ex(tra Virgin Olive Oil medium intensity)
  • 2 lbs Yukon Gold, peeled and chunked
  • ½ cup warm milk or cream
  • 1 large yellow onion, thinly sliced
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tbsp flour
  • 1½ cups beef or chicken stock
  • 1½ tbsp MOV Traditional Dark Balsamic
  • Salt & black pepper, to taste
Directions:
Heat 2 tbsp olive oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until evenly browned and cooked through about 15 minutes. Remove sausages from the pan and set aside covered to keep warm

Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 20 minutes then drain.

In the same skillet used for the sausages, add 3 tbsp olive oil over medium-low heat.

Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25 minutes until deeply golden and caramelized. Add thyme and stir for 30 seconds.

Sprinkle flour over the onions and stir for 1-2 minutes to cook out the raw flour. Slowly pour in stock, stirring constantly to prevent lumps. Simmer 5 minutes until thickened. Stir in balsamic vinegar and season with salt and pepper.

Mash potatoes with olive oil and warm milk until smooth and creamy. Season generously with salt and pepper. Cover to keep warm.

Return sausages to the pan and spoon gravy over simmering for 2 minutes.
Spoon creamy mash onto plates, top with sausages, and generously ladle onion gravy over everything.

Finish with a drizzle of Extra Virgin Olive Oil.
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​​Enjoy!