Bangers and Mash

Ingredients

• 4 Large Fresh Pork Sausages ((such as bratwurst))
• Canola Oil
• 1 Large Onion (peeled and sliced into 1/8" slices)
• 2 tbsp Flour
• 1/2 cup Dry White Wine
• 2 cups Beef Stock or Beef Bone Broth (high quality, low sodium)
• Mashed Potatoes

Instructions

1. 1

   Heat canola oil in a 12" cast iron skillet over medium-high heat until it just barely starts to smoke.

2. 2

   Cook the sausage in the hot skillet, browning both sides (about 3 to 4 minutes).

3. 3

   Reduce the heat to medium and add the sliced onions. Stir to coat with oil, then cover the skillet with a lid.

4. 4

   Stir onions frequently and cook until the sausages are cooked through to 160° F and the onions are soft, about 10 minutes. *verify doneness with an instant-read thermometer.

5. 5

   Remove sausages from the skillet and keep warm.

6. 6

   Add the flour to the skillet and stir with the onions to combine.

7. 7

   Add the white wine and reduce until it is almost completely evaporated.

8. 8

   Add the beef stock and reduce until the gravy starts to thicken.

9. 9

   Taste for seasoning and add salt & freshly ground pepper to taste. Pour and juices from the sausages back into the skillet.

10. 10

    Serve sausages, onions and onion gravy over the top of mashed potatoes.