Bangers and the blues

They call this stuff comfort food for a reason.

Last week, the combination of the post vacation blahs and the winter blues, work, and our ongoing issues with our current living situation (our noisy upstairs neighbours, who were supposed to have moved out more than a year ago are still lingering like a bad smell) were getting us down. And despite our best intentions to eat right, we needed a hit of salt and fat to bring a feeling of contentment and happiness, even for only as long as mealtime. Sometimes the recipe that is good for you ain’t necessarily the one that is the most healthful.

Sausages and mash with onion gravy

A few good quality sausages (preferably classic English bangers)
One large onion, sliced.
One clove of garlic, minced
One cup beef stock
One teaspoon flour
One heaping tablespoon smooth or grainy Dijon mustard.
One pound Yukon Gold or other waxy potato, peeled and quartered
Salt and pepper
Butter

Cook sausages in a little fat or oil in a heavy pan until well browned.

Set aside and add onions and garlic to remaining fat and cook until deep gold and caramelized.

Sprinkle with a generous dusting of flour and allow to brown very lightly.

Pour in stock a little at a time, stirring constantly, bring to the boil, season, then simmer for 10-15 minutes until gravy is your preferred consistency. Whisk in additional flour or stock if it’s too thin or too thick.

Whisk in mustard, then return sausages to pot to reheat.

Meanwhile boil the potatoes in lightly salted water until tender. Drain and mash with a generous slab of butter till light and fluffy. Serve with the sausages and onion gravy.