Bangers & Mash with Crockpot Onion Gravy from Dragonfly in Amber

For the onion gravy:

Julienne the onions and add them to the crockpot along with the oil, butter, thyme/rosemary and a pinch of salt. Keep the onions from touching the edges of the crockpot so that they don’t burn. The onions will take 4 1/2 to 5 hours hours on low. Stir occasionally if you’re around.

After 4 1/2 to 5 hours when the onions are a deep caramel, remove the thyme/rosemary sprig. Turn the crockpot to high and stir in the flour. Put the cover on and cook for 10 minutes. Then add the stock, cover and cook, stirring occasionally, while you prepare the rest of the meal.

For the bangers and mash:

Preheat the oven to 400°F.

Toss the sausages with the oil in a baking pan. Put the pan into the preheated oven and cook until sausages are golden brown, turning occasionally, about 25-30 minutes. While they cook, work on the potatoes. When sausages are done, remove them from the oven and tent lightly with foil.

Meanwhile, place the potatoes and optional bay leaves in a medium pot with 1” of cold, salted water. Cover and bring to the boil over medium-high heat. Then reduce heat to medium and boil, covered, until potatoes are tender, about 20 minutes. Then remove from heat and drain off the water.

Mash the potatoes until smooth, add the butter and stir vigourously with a wooden spoon. Add the cream and optional horseradish/Dijon and stir again. Season with salt and pepper and cover to keep warm.

Assembly: Season the thickened gravy with salt and pepper.

Mound the mash in the middle of each plate and top with 2 sausages. Spoon over the onion gravy and serve with green peas or your favourite vegetable.

Notes:
1. If you don’t make the gravy, cook a few sliced onions in the pan with the sausages and serve some Dijon or English mustard on the side.
2. If you do make the onion gravy, don’t rush the onions; the darker the caramel of the onions, the richer and more flavourful the gravy.
3. You can also fry the sausages on the stove top or grill them on the BBQ.
4. Caramelized onions freeze very well. I often do up to 10 onions at a time, then freeze them in individual containers for use later.