This recipe will never win any prizes for being the
quickest, or the healthiest, but could probably be the
tastiest.
The onion gravy makes this dish as far as I am
concerned, and investing the extra time in slow
cooking the caramelising the onion does make a big
difference to the taste and gives you a rich full taste.
The bangers and mash is optional, but you want the
meat juices in the sauce if you can, it does add to
the taste.
First step, cut the onion into thin half slices, the
thinner the better, if they are so thin that you can
watch TV through them you have succeeded.
Once this is done, turn on a pan on medium high
heat, (make certain you have a lit for it as well), and
melt the butter together with the olive oil and fry the
onion with a pinch of salt for a few minutes to get the
process started, you want them to be close to but
not quite catching colour, if in doubt, do it for three
minutes. Then turn down the heat to the very lowest
and put the lid on. This will avoid you having to add
water all the time. Let this fry slowly for the next 35
to 40 minutes, stirring every five to ten minutes to
ensure that they don't get colour.
Once they have cooked for about 35-40 minutes, its
time to caramelise, so turn up the heat to medium
again, add the brown sugar and fry for two three
minutes. Then add the stock and balsamic vinegar
and boil slowly for 20 minutes or so, reducing the
liquid.
At this stage you will have a sweetish sauce that
packs so much taste that Plato might refer to it as
the perfect sweetish sauce. Some people like to
thicken it a bit with flour or corn flour, personally I
wouldn't do it if its served with mach. You can also
add a bit of mustered if you are that way inclined. If
not, pour the sauce into a container and let it rest
while you do the rest.
Potato mash, same as always, if you don't have a
recipe, there are probably a thousand recipes on this
sight. Personally I just skin, cube and boil an amount
of potato that seems about right. Then mash them,
add a large dollop of butter, some milk, return to pan
to heat.
Then fry the sausages in a pan, adding just a touch
of olive oil to start the process, when the sausages
have the right colour on the outside, return the sauce
to this pan so that the sauce picks up all the nice
juices from the sausages, it adds dimension to the
sauce, I promise
Originally Submitted
12/18/2014
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