Bangers and Mash

1 large onion ring, sliced into thin rings
Several garlic cloves, roughly chopped into small chunks
Mixed herbs: 1/2 – 1 tsp each of thyme, marjoram and rosemary
6 – 8 sausages
1 14.5 oz. can beef broth
1 cup of red wine
1 T demi-glace (optional)
Olive Oil
Chopped Parsley for garnishing
Mashed potatoes made to your own taste

Slowly cook the onion rings on lowest heat in olive oil until they are soft. This will take about 20 minutes. Remove onions from pan and add the sausages. Brown them all over. Remove the sausages from the pan and add the garlic, herbs, beef broth and wine. I like to add the demi-glace if you have it – it gives the gravy a richer flavor. Stir the gravy ingredients all together, then add the onions and sausages back to the pan.

Simmer on a low heat, partially covered, for 45 minutes to an hour while the wine reduces and the onions turn a deep red color. At the end, if the gravy needs to be thickened, I mix a tablespoon of cornstarch with just a bit of water and then add that to the gravy. Cook and stir a few minutes longer until the gravy thickens up.

Serve sausages on top of mashed potatoes, covered with onions and gravy. Garnish with parsley.

Blogged about here.