British

Bratwurst & Onion Gravy

An Americanized take on "Bangers & Mash," inspired by the challenge of finding traditional British sausages. The classic nickname originated during World War I, when wartime fillers caused water-heavy sausages to burst in the pan—prompting British prisoners of war to dub them "bangers" as early as 1918.

Prep20 min Cook1 h Serves 17

Ingredients

  • 25 raw pork bratwursts 豚肉 4 oz each; thawed in the fridge
  • 3 lb yellow onions 玉ねぎ thinly sliced
  • 6 tbsp unsalted butter 無塩バター
  • ½ cup all-purpose flour ≈ 小麦粉
  • 1½ cup dry Côtes du Rhône Pinot Noir or dry to medium-dry Madeira
  • 7 cup low-sodium beef stock ビーフブイヨン
  • 1 tbsp Worcestershire
  • 1 tsp Salt and black pepper 塩・こしょう to taste

Steps

  1. Brown the onions. Cook in the butter over medium-low to medium heat for 30–40 minutes, stirring, until deep golden.

    Onion 玉ねぎ Butter バター

  2. Roast the brats. While onions brown, roast on two rimmed pans at 400°F. Turn halfway. Check at 20 minutes and cook to 160°F in the center.

    Onion 玉ねぎ

  3. Finish the gravy. Stir flour into the onions and cook 1–2 minutes. Stir in wine and simmer 2–3 minutes. Whisk in stock and a spoonful of pan drippings. Simmer 10–15 minutes, then season to taste.

    Flour ≈ 小麦粉 Onion 玉ねぎ

  4. Portion. Serve 1 whole link per person. Slice the other 8 links on the bias and divide the slices evenly.

Notes

Classic British Pub served with Mashed potatoes and buttered peas are the two sides