Today is Sunday and I am with the kids. DF went diving today but he will take his day off tomorrow. We have a long weekend because of Thai’s Buddha Day. So it’s just me, MJ, and Naomi the whole day. Since we had a simple meatless spaghetti lunch this afternoon, I was thinking of having some meat tonight.
Simple Pasta w/ Veggies
Wine Connection is one of our favorite restaurants we have here in Phuket. When I am really feeling hungry, I always order their Bangers & Mash. So I decided to make my own version of bangers and mash, including the onion gravy. I used smoked sausage but any sausage of your choice will do. This dish is a very English or Irish dish, the name Bangers is because of the sausages that burst
(crack) when one cooks it quickly. This is why, I slightly cooked the sausages, together with the potatoes in a pot of water. The name mash is of course from the mashed potatoes.
But the challenge here is making the onion gravy. I browsed the internet and found interesting recipes for the onion gravy. This dish is very easy to prepare and my dear family loved it as usual. If you will try this dish or you have a better way of making the onion gravy, let me know by commenting below. Happy cooking.
3 servings 3 large potatoes, 3 sausages, 1 medium size onion (cut into thin slices), 2 tbsp vegetable oil, 4 tbsp milk, 3 tbsp of butter, 1 tbsp flour, a splash of red wine, 1/4 cup pork/beef broth, salt and pepper
1. Clean and cut into cubes 3 large potatoes. Bring a pot of water to a boil and add the potatoes. Cook about 15 mins or until the potatoes are done. After about 10 mins, drop the sausages in the water with the potatoes and let it sit there for about 3 mins. Take out the sausage and towel pat dry, set aside.
2. When the potatoes are done, drain it well. Let it cool for about 1-2 mins. Add in 2 tbsp of butter, milk, salt, and pepper to taste. Mash until smooth. Add more milk until your desired consistency is achieved. Set aside.
3. Put 1 tbsp of oil in a skillet over medium heat fire. Melt 1 tbsp of butter. Caramelized the onions for about 5 mins until it is transluscent and golden brown. Mix 1 tbsp of flour. Mix in a splash of red wine for about 1-2 mins untilit evaporates. Add pork/beef broth, and simmer for about 10 mins until the volume is down into half. Set aside.
4. Put 1 tbsp of oil in another skillet over medium heat fire. Cook the sausage links for about 5 mins on each sides (depends on the size of the sausage).
5. In serving, pour the onion gravy on top of the sausage or the side of the plate, with about 1 cup of mashed potato. Enjoy.