Bangers and mash with red onion gravy

A great winter warmer recipe here for you all to try:


1 medium red onion

Olive oil

1tsp fresh thyme leaves

500g potatoes

knob of butter

splash of milk

1 low salt beef stock cube

100ml red wine

1tbsp Heinz Tomato Ketchup

1 rounded tsp wholegrain mustard

4 butchers’ handmade sausages

forget the essential condiments – tomato ketchup and mustard.

Pre-heat the oven to gas 6, 200°C, fan 180°C.

Cut the onion in half and then each half into four segments and put them in a small roasting dish, drizzle with olive oil, sprinkle the thyme over and season (if required). Roast at gas 6, 200°C, fan 180°C for 20 minutes.

Peel the potatoes and cut into chunks. Boil in lightly salted water for 15-20 minutes until cooked through. Grill the sausages gently under a medium heat, turning as needed for 15-20 minutes.

In the meantime make the onion gravy. Add the low salt stock cube in 300ml (1/2 pint) of hot water, stirring until it is completely dissolved. Bring the stock up to the boil in a pan and add the red wine and Heinz Tomato Ketchup. Turn down the heat a little and simmer for about 10 minutes, to reduce the liquid by half.

Take the roasted onions out of the oven and add them to the gravy whilst it is still simmering, pressing them down with a fork to release the segments.

Drain the cooked potatoes, add a knob of butter, a splash of milk, mustard, season with black pepper (if required) and mash well.

To serve this great traditional dish, place a good dollop of mash on the plate, place the sausages onto the mash and pour over the rich onion gravy.

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