Sausage and Mash with Onion Gravy

One of my favorite things about London is the old and the new stand side-by-side.  Kinda like Sausage and Mash!

The buildings are incredible – and SO different!  The old stone buildings that have stood the test of time and the towering glass structures that are competing for attention….

Big Ben is such an amazing structure – imposing and a symbol of the endurance of the British Empire.

The “gherkin” is an office building that is easily recognizable as a new symbol of London. 

Then there’s the London Eye.  A Ferris Wheel that everyone associates with London Towne….a spectacular view in itself and provides you with stunning vistas of London! 

This is my favorite photo….one of the oldest buildings in London…the Tower of London and the Gherkin, the symbol the New London.

So, in keeping with the old and the new, I thought I’d serve a classic dish and update it very, very slightly.  I simply lowered the fat to give it a healthy twist, but it still is the classic bangers and mash!

I used turkey sausage and halved the amount of fat in the recipe.  Where there was all butter, I added some olive oil and I substituted some items based on what I had in stock. 

This dish is a classic for a reason…it’s delicious and can stand the test of time on it’s own! 

I think next time, I’ll update it even more and do a cauliflower and carrot mash….The original recipe is posted and my changes are in blue.

Sausage and Mash with Onion Gravy

Adapted from The British Pub Cookbook

Print Recipe

Ingredients (Serves 5)

For the Meat

• 5 good-quality sausages (turkey sausage)
• 1 Tablespoon oil (2 teaspoons olive oil)

For the Onion Gravy

• 3 onions halved and thinly sliced
• 5 Tablespoons butter (2 Tablespoons butter plus 1 teaspoon olive oil)
• ½ cup Marsala wine (1/2 cup Sherry)
• ½ cup vegetable stock (1/2 cup chicken stock)
• salt and pepper

For the Mash

• 2 pounds potatoes, peeled and cut into chunks
• 4 Tablespoons butter (2 Tablespoons butter)
• 3 Tablespoons hot milk (4 Tablespoons fat free half-n-half)
• 2 Tablespoons chopped parsley (garnish only)

Directions

1. Put the sausages in a frying pan with the oil and cook slowly over medium low heat 20-25 minutes.  Cover the pan and turn the sausages from time-to-time (I didn’t cover).  Don’t rush the cooking – make them good and caramelized!
2. Heat a sauté pan over low heat and add the butter and oil.  Add the onions and sauté slowly until they are well browned (about 30 minutes).
3. Pour in the Marsala and the stock and bring to a bubbly simmer.  Continue to simmer until nice and thick.
4. Meanwhile, bring a pot of water to boil.  Add the potatoes and cook for 15-20 minutes until they are nice and tender.  Drain and put in a large bowl.
5. Mash the potatoes until smooth.  Then add the hot milk and butter and stir in the parsley (I didn’t add the parsley, I garnished with it). 
6. Serve the sausages hot with the mash and gravy over all of it!

……tomorrow, I’m at Buckingham Palace!  The photos of today’s dish were taken with my new camera – I'm lovin' it!