When making this recipe, be sure to use all-natural sausages with natural casings. If you can’t find bangers, this dish is equally good with just about any type of sausage. I love it with my Pork and Cheddar Sausages (here) or with bratwurst. If using brats, avoid brands made with corn syrup or other undesirable ingredients.
Prep time: 8 minutes (not including time to make fauxtatoes)
Cook time: 20 minutes
Yield: 4 servings
INGREDIENTS:
- 4 (4-ounce) banger sausages
- 1 batch Mashed Fauxtatoes, for serving
ONION GRAVY:
- 2 tablespoons unsalted butter
- 1 cup sliced onions
- 2 cups beef bone broth, homemade (here) or storebought
- 1 teaspoon chopped fresh thyme or other herb of choice
- Fine sea salt and ground black pepper
INSTRUCTIONS:
- Preheat a grill or broiler to high heat.
- Bring a pot of water to a boil. Add the sausages and boil for 8 minutes.
- Meanwhile, make the onion gravy: Melt the butter in a skillet over medium-high heat. Add the onions and cook until translucent and just starting to brown, about 6 minutes. Add the broth and increase the heat to a boil. Boil for 10 minutes or until the liquid is reduced by half. Add the thyme and season with salt and pepper.
- Place the boiled sausages on the grill or, if using the oven broiler, on a rimmed baking sheet and grill or broil for 1 to 2 minutes, until the outsides are charred to your liking.
- To serve, place ½ cup of mashed fauxtatoes on each plate. Top with a sausage and cover with the onion gravy.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the sausages on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat the gravy in a small saucepan over medium heat until warmed.
TIP:
- You can skip the step of browning the sausages on the grill or under the broiler. Once they are boiled, they are fully cooked, but I prefer the charred taste of grilled or broiled sausages.
