Bangers and Mash with Caramelized Onions

Sausage & Gravy

• 2 tbsp Olive oil
• 8 Mild pork sausages
• 4 tbsp Butter
• 1/4 cup Flour
• 2 1/4 cups Beef stock
• 1/2 tsp Sea salt, to taste
• 1 recipe Garlic roasted mashed potatoes

Oven Caramelized Onions

• 2 Large red onions, peeled and cut into eight intact wedges
• 2 tbsp Brown sugar
• 1/2 tsp Red chili flakes
• 2 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 1/2 tsp Salt

1. Preheat oven to 400°F.
2. Place the onion wedges in a single layer on a foil lined baking sheet. In a small bowl, mix the sugar, chili flakes, olive oil, balsamic and salt. Mix up the sauce and pour over the onions, stirring gently to coat and carefully keeping the wedges intact.Bake until tender, 35 to 50 minutes, stirring the onions once or twice. Let cool slightly on the baking sheet.
3. Heat 2 tablespoons olive oil over medium heat in a large braiser or frying pan. Add the sausage links to the pan. Cook sausages turning often until no longer pink inside. This step can take up to 25 minutes depending on the size of your sausage. If needed you can deglaze the pan with 1-2 tablespoons of water, but don’t add too much water, because you want to save the caramelized, brown bits that collect on the bottom of the pan for the gravy. When the sausages are fully cooked, remove them from the pan and set aside.
4. Add the butter to the pan. As the butter is melting, scrape the brown bits loose from the bottom of the pan. When the butter has stopped foaming, add the flour and sauté for 1 minute before slowly adding the beef stock ¼ cup at a time. Season with salt.
5. Serve your bangers over a heap of mashed potatoes, covered in gravy and garnished with caramelized onions.
6. *Onion Recipe adapted from Leites Culinaria