Gluten-Free Bangers and Mash with Onion Gravy

Ingredients

• 8 links Pork sausages (gluten-free)
• 4 large Potatoes
• 1/2 cup Milk
• 4 tbsp Butter
• 2 large Onions
• 1 cup Beef broth
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Worcestershire sauce
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 8 links Pork sausages (gluten-free) on a baking sheet. Bake for 25-30 minutes, or until the sausages are cooked through and browned on all sides. Turn them halfway through baking to ensure even cooking.
2. 2While the sausages are baking, peel the 4 large Potatoes. Cut them into roughly equal-sized chunks, about 2 inches each. Place the potato chunks in a large pot and cover them with cold water. Add 1/2 teaspoon of Salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
3. 3While the potatoes are boiling, prepare the onions. Peel and thinly slice the 2 large Onions. Place a 10-inch skillet over medium heat. Add 2 tablespoons of the 4 tbsp Butter to the skillet. Once melted, add the sliced onions. Cook, stirring occasionally, for 20-25 minutes, until the onions are softened, golden brown, and caramelized. Reduce the heat to low if they start to burn.
4. 4Once the potatoes are tender, drain them very well in a colander. Return the drained potatoes to the empty pot. Add the remaining 2 tbsp of the 4 tbsp Butter and the 1/2 cup Milk. Mash the potatoes with a potato masher or fork until they are smooth and creamy. Stir in the 1/2 teaspoon Salt and 1/4 teaspoon Pepper. Cover the pot to keep the mashed potatoes warm.
5. 5Add the 1 cup Beef broth to the skillet with the caramelized onions. Increase the heat to medium and bring the broth to a simmer. In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until smooth, creating a slurry. Pour the cornstarch slurry into the simmering beef broth, stirring constantly. Cook for 2-3 minutes, stirring, until the gravy has thickened. It should be thick enough to coat the back of a spoon.
6. 6Stir the 1 tbsp Worcestershire sauce into the thickened gravy. Taste the gravy and add a little more salt or pepper if desired, though the Worcestershire sauce and broth may provide enough seasoning.
7. 7To serve, place a portion of the mashed potatoes on each plate. Top the mashed potatoes with 2 of the cooked Pork sausages. Spoon the onion gravy generously over the sausages and potatoes.

Substitutions

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