There’s something about having good pub grub on a cool fall or snowy winter day. We’re talking about “Bangers & Mash” with onion gravy. Welcome to the pub, belly up , and enjoy this warm hearty meal.
Ingredients (4 servings)
2 packages of Apple and Sage Sausage (from Field Roast)
Potatoes
3 pounds yellow potatoes, peeled and cut into quarters
6 cloves garlic, chopped
1.5 tsp salt
1/3 cup coconut milk (save the left over for a curry!)
6 tbsp butter
Fresh ground pepper
Gravy
2 onions, sliced
4 tbsp butter (like Miyoko or Earth Balance)
2 tsp coconut sugar
1/2 cup red wine
2 tsp poultry seasoning
1 tsp vegan Worcestershire sauce
2 cups veg stock
1 tsp salt
Fresh ground pepper
1 tsp yellow mustard
1 tbsp dark balsamic vinegar
1 tbsp cornstarch whisked with 1 tbsp water
2 tbsp cold butter
Method
For the gravy, melt 4 tbsp of butter in sauce pan.
Once melted, add sliced onion and sugar. Allow to caramelize stirring frequently. About 30 min.
While the onions cook, peel and chop potatoes. Add to instant pot along with 1 tsp salt, garlic, and cover with water. Seal the instant pot and pressure cook on high for 6 minutes (remember the instant pot needs to warm, then cook, then release steam which can take about 20 minutes total time).
Back to gravy. Next add the wine and seasonings. Boil for about 5 min. Once boiled add the remaining gravy ingredients and simmer until meal is ready. Be sure to stir occasionally.
About 12 minutes before the potatoes are done, heat a cast iron pan on medium and warm some oil. Add the sausages and brown on each side.
When the potatoes are done (and steam is released), drain and add back to pot, add coconut milk, butter, 1.5 tsp salt and pepper and mash until smooth.
Serve your pub grub! Put a good amount of mashed potatoes in a dish, put two sausages on top and add a good amount of gravy. Serve with crusty garlic bread and peas.
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