Seriously upgraded comfort food
Nothing beats trusted comfort food. You know exactly what you’re getting and it’s perfect when you’re lacking culinary inspiration. However, here at Bullshot, we always have a trick or two up our sleeves, and this recipe is not quite your standard bangers and mash!
We all know that Brits love gravy. It can make or break your Sunday roast, your Christmas dinner, or your bangers and mash! Luckily, we’re serious about flavour. We’re firm believers that traditional recipes needn’t be boring. In fact, we love old-fashioned, but we think there’s always a way to transform and deepen the taste. So, with that in mind, we’ve seriously upgraded this British classic with our intensely-flavoured bone broth for a perfectly sumptuous and unforgettable onion gravy to accompany your sausages and mashed spuds.
Ingredients
Servings: 4
For the bangers and gravy
- 1 tbsp olive oil
- 8 high-quality pork sausages
- Knob of butter
- 3 onions, finely sliced
- 1 sprig of thyme
- 1 bay leaf
- A pinch of sugar
- 1 tbsp plain flour
- 1 tbsp red wine vinegar
- 1 glass good quality red wine
- 400ml Bullshot Beef Bone Broth
For the mash
- 1 tbsp olive oil
- 8 high-quality pork sausages
- Knob of butter
- 3 onions, finely sliced
- 1 sprig of thyme
- 1 bay leaf
- A pinch of sugar
- 1 tbsp plain flour
- 1 tbsp red wine vinegar
- 1 glass good quality red wine
- 400ml Bullshot Beef Bone Broth
Cooking method
1. Preheat the oven to 200°C/180°C fan/gas 6. In an oven-proof frying pan, heat the olive oil and, once hot, add the sausages and fry gently for approximately 10 minutes, turning them halfway, until browned. While they’re frying away, boil of the kettle and place your spuds in a saucepan of plenty of boiling, salted water and cook for 10-12 minutes until soft. Drain the potatoes and set aside to rest.
2. Transfer the bangers to a plate and, to the same frying pan, add a knob of butter and let it melt and sizzle. Then, add the sliced onions, thyme bay leaf and sugar. Stir everything together thoroughly.
3. Return the sausages to the frying pan (along with any juices that may have come out of them, it’s all flavour!) and drizzle the butter and herb mixture over them to infuse the flavour. Transfer the sausages and butter sauce into the oven and roast for 20 minutes, turning the sausages halfway through.
5. Press the potatoes through a ricer (or mash them) in a pan. Add the butter, yoghurt, mustards and chopped parsley. Next, mash whip the potatoes with a spatula, mixing thoroughly, and warm them up over a very low heat.
6. Once the sausages are cooked, remove them and turn the oven off (leaving the onion mixture in the pan). Transfer the bangers onto a baking tray and place them back into the oven to keep them warm. Meanwhile, put the frying pan back on the heat and stir the onions around. They should be sticky and caramelised. Then, add the flour and cook for a minute, followed by the vinegar and red wine. Simmer for a couple of minutes, stirring continuously (a small whisk is really helpful here) until thick.
7. Add the Bullshot Beef Bone Broth to the pan and boil for few more minutes until a rich gravy consistency is formed. You can remove the thyme and bay leaf at this stage if preferred.
8. Tip your gravy into a gravy boat or serving jug. Scoop the mash and place in the middle of each plate, followed by the bangers on top, and drizzle generously with the incredible bone broth onion gravy.
Whether you’re cooking for one, a family, or enjoying a banquet with friends, tickle their taste buds with Bullshot!