I’m not a super-fan of Corned Beef and Cabbage, so… Bangers and Mash.

…nor, am I Irish.

Simple pub-food. Comforting and easy to make. Finding British bangers (sausages) in my little town…not so easy. I substituted a pork sausage I found at a local super market butcher counter called Vino e Formaggio (wine and cheese). The brown onion gravy…just right. Take the time to caramelize the onions in unsalted butter for at least 20 minutes. This recipe is for 2.

Ingredients:

• 4 bangers, or your favorite pork sausage, Brats will work

• 1/2 cup of white onions, quartered, 1/4 inch slice

• 4 tbsp of unsalted butter, divided

• 2 tbsp of flour

• 2 cups of beef stock

• Kosher salt and ground black pepper

• Your favorite mashed potato recipe

• Fresh chopped chives

Directions:

• Start your mashed potatoes.

• Preheat oven to 400F. Poke a few toothpick holes in the sausages. Roast in the oven for about 20 minutes until the interior temperature is 165F.

• In a medium saucepan, heat 2 tbsp of unsalted butter over low heat. When melted, add the sliced onions. Season with salt and pepper. Cook very slowly, stirring occasionally until they are just beginning to brown. Don’t fry them. Add 2 tbsp of flour, turn the heat to medium, and cook, stirring, for about 2 minutes. Slowly whisk in warm beef stock and cook until thickened. Taste. Season with salt and pepper if neccessary. Keep warm.

• Heat a medium skillet over medium heat. Brown the sausages on 2 sides.

• Place 1/4 cup of the brown gravy on each plate. Spoon about 1 1/2 cups of mashed potatoes on the gravy. Place a sausage on each side of the mash. Add a dollop of butter to the mash. Sprinkle with chopped chives. Pass the extra gravy at the table.