Ingredients
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2 lbs pork sausage, of good quality
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1 tablespoon sunflower oil
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2 lbs yukon gold potatoes (start mash)
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1/2 teaspoon sea salt (to taste)
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1/4 teaspoon ground pepper, to taste
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1/3 cup milk
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2 tablespoons unsalted butter
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2 tablespoons unsalted butter (now gravy)
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1 tablespoon olive oil
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1 1/2 teaspoons all-purpose flour
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1 teaspoon red wine vinegar
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1 cup red wine, full-bodied, such as Shiraz
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1 cup beef stock
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1/4 teaspoon sea salt, to taste
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1/4 teaspoon ground pepper, to taste
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2 red onions, halved and finely sliced
Instructions
- Preheat oven to 400.
- Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
- Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
- Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
- Cook until potatoes are tender when pierced with a knife, about 15 minutes.
- Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
- In same pan over medium-high heat, combine milk and butter and bring to a boil.
- Remove from heat and set aside.
- Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
- To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
- Season with salt and pepper to taste.
- Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.