I had to. It’s a British classic. You can’t avoid all of the unphotogenic stuff. The watercress soup wasn’t very far outside my Culinary Comfort Zone, but this one was. I think what made me do it was that I recently acquired a bottle of truly wonderful Marsala and the recipe included an onion gravy with Marsala.
Delicious. Not kidding, not exaggerating, delicious. This was hearty, flavorful, savory–we’re going to carry this one with us to remind us of our time here.
Sausages and Mash with Onion Gravy
1 TBS. oil
3 onions, halved and thinly sliced
2.5 oz. butter
4 oz. Marsala
4 oz. vegetable stock
salt and pepper
2 lb. floury potatoes, peeled and chunked
2 oz. butter
3 tbs. milk
2 tbs. chopped fresh parsley (or less)
salt and pepper
1. cook sausages slowly in frying pan with the oil (i think with American sausages you could leave out the oil) over low heat. Cover and turn sausages from time to time, you want them well-cooked and sticky. They will take 25-30 minutes.
2. Cook the potatoes in lg. pan of boiling water for 15-20, drain well and mash with masher until smooth. Stir in butter, milk, parsley, salt and pepper
3. Meanwhile, prepare the onion gravy by placing the onions in a frying pan with the butter and frying over a low heat until soft, stirring continuously. Continue to cook until they are brown and almost melting, stirring from time to time. This will take about 30 minutes (!), but it’s worth it as the onions will carmelize.
4. Pour in the Marsala and stock (into the onions) and continue to bubble away until the onion gravy is really thick (Just took a couple minutes). Season with salt and pepper to taste.
5. Serve the sausages really hot with the mashed potato and the onion gravy spooned over the top.