Ingredients
5 russet potatoes (2 pounds), peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup whole milk
2 cups shredded Irish cheddar (about 6 ounces)
Freshly grated nutmeg
2 tablespoons extra-virgin olive oil
8 bangers (1 1/2 pounds)
1 onion (8 ounces), peeled and thinly sliced into rounds (1 1/2 cups)
1/2 cup red wine
2 tablespoons unbleached all-purpose flour
2 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1/2 teaspoon Worcestershire sauce
Preparation
Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.
