Bangers with Onion Gravy

Name: Bangers with Onion Gravy
Cuisine: Europe, Great Britain
Ingredients: 1 tablespoon, vegetable oil; 1½ pounds Cumberland, sausage (6 links); 2 , onions, halved and sliced thin (3 cups); ½ cup, water plus 1 tablespoon, divided; 2½ cups, beef broth; 1 teaspoon, dry mustard; 1 teaspoon, minced fresh thyme; ½ teaspoon, minced fresh rosemary; 1¼ teaspoons, sugar; 1 tablespoon, Marmite; ½ teaspoon, pepper; ¼ teaspoon, table salt; 1 tablespoon, cornstarch; 2 tablespoons, unsalted butter, cut into 2 pieces; 1 teaspoon, red wine vinegar; 1 tablespoon, minced fresh parsley

Main Courses
Europe
Great Britain
Meat
Pork
Weeknight

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2023

Bangers and mash may be the meat and potatoes, but this cozy Brit classic hangs on the onion gravy.

SERVES 4 to 6

TIME 1 hour

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