Bangers and Mash with Onion Gravy

Ingredients for 2 servings:

• 2 large sausages, coarse
• 2 onions, red
• 10 juniper berries
• 2 bay leaves
• 2 tbsp flour
• 1 tbsp mustard
• 100 ml red wine
• 400 ml beef stock
• 3 tbsp butter for frying
• 400 g potatoes
• 2 tbsp butter
• e.g. milk
• e.g. nutmeg
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Classics of English cuisine

Peel the onions, halve them, and slice them into rings. Heat 1 tablespoon of butter in a pan and fry the sausages until they begin to brown. They don’t need to be cooked through, as they will continue to cook in the oven. Place the sausages in a casserole dish. In the same pan, heat 2 tablespoons of butter and sauté the onion until soft. Take your time; the longer the onions simmer, the better the sauce will be. When the onions are really soft, lightly press the juniper berries and add them to the pan along with the bay leaves. Season with salt and pepper to taste. Preheat the oven to 190°C (top/bottom heat). Increase the temperature of the onions so they brown. Add 2 tablespoons of flour and stir in. Then deglaze with the red wine and reduce it. Finally, add the beef stock and the tablespoon of mustard and bring to a boil or reduce slightly. Pour the onion sauce over the sausages. Place the casserole dish in the oven. Place it in the hot oven for 20-30 minutes, depending on the thickness of the sausages. Meanwhile, prepare the mashed potatoes. Cut the peeled potatoes into pieces and cook them until soft. Add the butter and milk and mash everything thoroughly, depending on how rustic you want it. Finally, season with salt, pepper, and nutmeg. Serve the sausages with the sauce and mashed potatoes.