Bistro Bangers and Mash

Ingredients

• 4 cups hot mashed potatoes

• 1 (1 lb) package frozen breaded onion rings
• 16 links pork sausage (about 16 oz)
• 1/3 cup water
• 1 clove garlic, pressed
• 1/4 cup white wine (I use Chardonnay)

• 1 (12 ounce) jar beef gravy
• 1/4 cup water

Directions

1. 1

   Bake/fry onion rings according to package directions.

2. 2

   Add sausage and water to a heavy bottom skillet and cook over high heat, turning sausages, until water evaporates.

3. 3

   Reduce heat to medium, and brown sausages on all sides, about 4-5 minutes.

4. 4

   Push sausage to the sides of the pan, add garlic and stir 30 seconds.

5. 5

   Add white wine, scraping up all the browned bits, until almost evaporated.

6. 6

   Add gravy, gravy water (place water in gravy jar, cover and shake) and simmer 5 minutes.

7. 7

   To serve, place 1 cup mashed potatoes in the center of a flat bottom soup bowl, top with 4 sausages and 1/4 of the gravy.