Dairy-Free Bangers and Mash with Onion Gravy

Instructions

1. 1Place the 8 Sausages in a large, heavy-bottomed skillet or on a baking sheet. Cook them over medium heat (around 176.7°C / 175°C) for 15-20 minutes, turning them occasionally, until they are browned all over and cooked through. The internal temperature should reach 71°C.
2. 2While the sausages cook, peel the about 910 g Potatoes and cut them into roughly equal-sized chunks. Place the potato chunks in a large pot and cover them with cold water. Bring the water to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Drain the cooked potatoes thoroughly in a colander. Return the drained potatoes to the warm pot. Add the 1/2 cup Dairy-free milk and 2 tbsp Dairy-free butter. Mash the potatoes until smooth and creamy. Season the mashed potatoes with salt and pepper to your liking.
4. 4While the potatoes are boiling, peel and thinly slice the 2 large Onions. Place the sliced onions in a separate large skillet over medium heat (around 148.9°C / 150°C). Cook the onions, stirring occasionally, for 20-25 minutes, until they are soft, deeply golden brown, and caramelized. Be patient, as this slow cooking develops their sweetness.
5. 5Once the onions are caramelized, stir in the 1 cup Beef broth, 1 tbsp Cornstarch, 1 tbsp Worcestershire sauce, and 1 tsp Thyme. Increase the heat slightly to medium-high (around 162.8°C / 160°C) and bring the mixture to a gentle simmer. Continue to cook, stirring constantly, for about 5 minutes, or until the gravy has thickened enough to coat the back of a spoon.
6. 6Serve the cooked 8 Sausages placed on top of the prepared mashed potatoes. Spoon the warm onion gravy generously over the sausages and potatoes.

Substitutions

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