A classic British dish with the most amazing onion gravy ever!
I really cannot express how much I love this recipe. But I can start with the fact that I don't like bratwursts and I don't like gravy and I reluctantly made this because I felt like it was something my family would enjoy. I ate brats. I ate them and liked them! The onion gravy is probably my all-time favorite gravy and one I would eat with so many different meals. It's incredible. What you need:
For the Onion Gravy:
- 1/4 cup (1/2 stick) unsalted butter
- 2 yellow onions, peeled, cut in half and then into thin half moon slices
- 2 tsp. sugar
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 sprig fresh sage
- 2 cups strong beef broth
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. yellow mustard
- 1/4 tsp. black pepper
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. cornstarch dissolved in 1 Tbsp. water
- 2 Tbsp. cold unsalted butter
For the Bangers & Mash:
- 1 pack bratwurst sausages
- 2 lb. Yukon gold potatoes, peeled and cut into chunks
- 1/2 tsp. salt
- 4 Tbsp. unsalted butter
- 3/4 to 1 cup hot milk
Directions:
- For the Onion Gravy: Melt 1/4 cup unsalted butter over medium high heat.
- Add sliced onions and sugar. Cook for about 30 minutes or until deep golden.
- Add red wine and herbs. Bring to a boil for 2 minutes, then reduce heat to simmer for 10 minutes.
- Add beef broth, mustard, salt, pepper, and Worcestershire sauce. Bring to a boil again, then reduce heat to simmer for about 20 minutes, covered.
- Remove herbs and add vinegar and cornstarch. Simmer for a few minutes until thickened.
- Add cold butter and whisk until dissolve. Salt and pepper to taste, if needed.
- For the Bratwurst/Bangers: Brown on each side in a skillet. Add a little water or beer into the bottom, cover, and cook until done.
- For the Mash: In a pot of water, add potatoes and salt. Bring to the boil then lower heat to simmer for about 15 to 20 minutes or until potatoes are tender. Drain.
- Mash and stir in butter until melted. Add hot milk gradually until desired consistency is reached. Season with salt and pepper to taste.
- Serve mashed potatoes topped with bratwurst and onion gravy.
Recipe from Daring Gourmet
Ultimate Bangers & Mash

Ingredients
For the Onion Gravy:
- 1/4 cup (1/2 stick) unsalted butter
- 2 yellow onions, peeled, cut in half and then into thin half moon slices
- 2 tsp. sugar
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 sprig fresh sage
- 2 cups strong beef broth
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. yellow mustard
- 1/4 tsp. black pepper
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. cornstarch dissolved in 1 Tbsp. water
- 2 Tbsp. cold unsalted butter
For the Bangers & Mash:
- 1 pack bratwurst sausages
- 2 lb. Yukon gold potatoes, peeled and cut into chunks
- 1/2 tsp. salt
- 4 Tbsp. unsalted butter
- 3/4 to 1 cup hot milk
Instructions
- For the Onion Gravy: Melt 1/4 cup unsalted butter over medium high heat.
- Add sliced onions and sugar. Cook for about 30 minutes or until deep golden.
- Add red wine and herbs. Bring to a boil for 2 minutes, then reduce heat to simmer for 10 minutes.
- Add beef broth, mustard, salt, pepper, and Worcestershire sauce. Bring to a boil again, then reduce heat to simmer for about 20 minutes, covered.
- Remove herbs and add vinegar and cornstarch. Simmer for a few minutes until thickened.
- Add cold butter and whisk until dissolve. Salt and pepper to taste, if needed.
- For the Bratwurst/Bangers: Brown on each side in a skillet. Add a little water or beer into the bottom, cover, and cook until done.
- For the Mash: In a pot of water, add potatoes and salt. Bring to the boil then lower heat to simmer for about 15 to 20 minutes or until potatoes are tender. Drain.
- Mash and stir in butter until melted. Add hot milk gradually until desired consistency is reached. Season with salt and pepper to taste.
- Serve mashed potatoes topped with bratwurst and onion gravy.
Notes:
Recipe from Daring Gourmet
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