Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy

adapted from Williams-Sonoma A Taste of the World

Being of Irish heritage, I have to celebrate St. Patrick's Day in style with a traditional dish. This year it is bangers - Irish sausage - and mashed potatoes. I get authentic ones from RJ Balson & Son but you can use your favorite pork sausages.

Makes 2 servings                                                13 WW Blue points / serving

2 bangers or pork sausages

cooking spray

7 ounces peeled potatoes, cut into cubes

1/3 cup fat free milk

1 1/2 tsp. Parkay cooking oil spray

Kosher salt and white pepper

Cooking spray

1/2 large onion, halved and thinly sliced

1/2 tsp. flour

1/2 tsp. red wine vinegar

1/4 cup full bodied red wine such as Cabernet Sauvignon

1/4 cup homemade chicken stock or canned broth

Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 400F.
2. Place the sausages in a small baking dish coated with cooking spray. Turn to coat.
3. Cook for 15 minutes turn over and cook for an additional 15 minutes or until cooked through.
4. Meanwhile cook the potatoes in salted boiling water, about 15 minutes or until tender.
5. Heat the milk and spray in a small dish in the microwave.
6. Drain, put through a ricer, return to the same pan.*
7. Return the potatoes to the same pan. Mash in the warm milk mixture. Season to taste with salt and white pepper.
8. To make the gravy, cook the onions in a small sauté pan coated with cooking spray, until they are softened, about 15 minutes.
9. Add the flour and cook until light colored, about 2 minutes.
10. Add the vinegar and cook until evaporated.
11. Add the wine and stock, bring to a boil, then reduce the heat to low and simmer until thickens, about 10 minutes. Season to taste with salt and pepper.
12. Divide the sausages and potatoes among 2 plates and top with gravy to serve.

Enjoy!

* If you do not have a ricer you can skip this step and just mash the potatoes. The ricer takes all of the lumps out.