Gluten-Free Bangers and Mash with Onion Gravy

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 8 links Gluten-Free Sausages in a baking dish. Bake for 15-20 minutes, turning halfway through, until they are browned on all sides and cooked through to an internal temperature of 71°C.
2. 2While the sausages bake, peel the about 910 g Potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over high heat (100°C/100°C) and cook for 15-20 minutes, until the potato cubes are easily pierced with a fork.
3. 3Drain the cooked potatoes thoroughly using a colander. Return the drained potatoes to the warm pot. Add 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, then season with salt and pepper.
4. 4While the potatoes cook, thinly slice the 2 large Onions. Heat the 1 tbsp Olive Oil in a large skillet over medium heat (176.7°C/175°C). Add the sliced onions and cook, stirring occasionally, for 20-25 minutes, until they are soft, deeply golden brown, and caramelized.
5. 5In a small bowl, whisk together the 1 cup Beef Broth and the 1 tbsp Cornstarch until the mixture is smooth and there are no lumps.
6. 6Pour the beef broth and cornstarch mixture into the large skillet with the caramelized onions. Stir in the 1 tsp Worcestershire Sauce. Bring the gravy to a simmer over medium heat (176.7°C/175°C) and cook for 5 minutes, stirring constantly, until the gravy has thickened enough to coat the back of a spoon.
7. 7To serve, place a generous portion of the mashed potatoes on each plate. Top the mashed potatoes with the cooked 8 links Gluten-Free Sausages, then spoon the hot onion gravy over the sausages and potatoes.

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