Old English Sausages, Onion Gravy & Mash

Oh the classic bangers and mash! A classic pub favourite across England served with any sausage flavour with mash and onion gravy. It is one hearty and easy meal to cook up. Our Old English Sausages are packed with delicious herby flavours, GMO & Hormone Free and 100% Australian produce.

Simply grill or pop these sausages in the oven for 30-40 minutes at 180 degrees celsius, turning it around half way through ensuring browning on all sides.

Now to make the onion the gravy...

INGREDIENTS

1/2 stick (56 grams) unsalted butter
2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)
2 teaspoons sugar
1/2 cup red wine
2 sprigs fresh thyme
1 large sprig fresh sage
2 cups strong beef broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon prepared yellow mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon dark balsamic vinegar
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons cold unsalted butter

INSTRUCTIONS

Over medium high heat, melt the butter and slowly add the sliced onions and sugar. Carmelize for about 30 minutes or until golden.
Bring to a rapid boil while adding the red wine and herbs for 2 minutes and then simmer.
Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a quick boil and then reduce the heat to a low simmer and cover for 20 minutes. Remove sprigs of herbs.
Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened. Continue to whisk. Add the cold butter and whisk until dissolved.
Add salt and pepper to taste and more mustard if desired.
Serve with roast vegetables (which you can include while baking the sausages).