Bangers and Mash with Onion Gravy

This seems a bit more British to us  than Irish --but in honor of St Patrick's Day we made it and it was so good I am remaking it again this week for a friend!!

• 1/2 tbsp oil
• 6  irish banger sausages (cooked just browning)
• 2-3 large yellow onion finely sliced 
• 3 tbsp flour 
• 1 3/4 cups beef stock/broth
• 1/4 cup red wine

• To Serve

  • Mashed potato
  • Peas
  
  
  Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Add onion and garlic, cook until golden brown - around 4 minutes.
• Add flour and mix through.
• Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
• Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side.