This is cozy comfort piled high on luxurious, pillowy mounds of potatoes and smothered in a blanket of caramelized onion gravy. All that's needed is crust bread and an ice-cold Killians. Serve with buttered peas and crusty bread.
Course Mains & Entrees
Keyword gravy, pork sausage, potatoes
Prep Time 10mins
Cook Time 45mins
Additional Time 5mins
Total Time 1hr
Author Laurie McNamara
3poundsrusset potatoesroughly peeled and cut into chunks
1stick8 tablespoons unsalted butter
3/4 to 1cupwhole milk
2poundsIrish banger sausagespork sausage
1heaping teaspoon bacon fat or butter
THE ONION GRAVY:
1large yellow onionsliced
1 to 2clovesgarlicfinely minced
3tablespoonsunbleached all-purpose flour
1/2cupdry red winelike Malbec or merlot
2cupsbeef broth or stock
kosher saltto taste
freshly ground black pepper
chopped fresh parsleyfor garnish
Preheat your oven to 350 degrees. Add the bacon fat to a 12-inch cast iron skillet and heat on medium to medium-high. Brown the sausages on all sides before sliding the pan into your preheated oven and bake for 15 minutes.
Transfer the sausages to a cutting board, tent with foil and let rest for 5 minutes before cutting in half. Transfer the sausages to a bowl and cover with foil to keep warm.
Place potatoes in a large pot and fill with water. Cover and bring to a boil, once at a boil cook for 20 to 30 minutes or until the potatoes are fork tender.
Reduce the heat to low. Using the lid to the pot, drain the potatoes and add in 1/2 cup of milk and 6 tablespoons of butter. Cover and let the potatoes cook in the milk and butter for 5 minutes. Remove the pot off of the heat and mash the potatoes with a potato masher. Add in the creme fraiche, mustard, salt, pepper and remaining 2 tablespoons of butter and 1/4 to 1/2 cup milk. Mash until desired consistency. Cover and keep warm on low heat.Meanwhile, heat the drippings in the skillet over medium-low heat. Add the onions and a pinch of salt, stir to coat and continue to cook until caramelized. About 30 minutes.
Scoot the onions off to the side and add the minced garlic. Cook for one minute before stirring it into the onions. Stir in the flour and cook for 2 minutes before pouring in the wine. Once the wine has reduce and has been absorbed by the flour, stir while pouring in the beef broth/stock. Bring the gravy up to a bubble and simmer until thickened.
Season the gravy with salt and pepper and add in the sausages and heat through.
Serve the bangers on the mashed potatoes with spoonfuls of the caramelized onion gravy over top. Sprinkle with chopped fresh parsley, more black pepper and next to buttered peas and a hunk of crusty bread.