Bangers and Mash with Onion Gravy

I'm not a big fan of sausage, but this recipe looked delicious in Jamie Oliver's Cook book. Jamie did not disappoint, this meal was even better than the picture.

Bangers and Mash with Onion Gravy
Adopted from Jamie Oliver

Serves 4

Ingredients
4 sausages ( I used Italian)
2 cloves of garlic, chopped fine
dash of sage
dash of rosemary
olive oil
2 Tablespoon of honey 
5 1/2lb potatoes, peeled and cut into uniform pieces
1/2 cup grits
1/2 cup shredded mozzarella cheese
3 Tablespoons stone ground mustard
salt and pepper-- to taste
1 1/2 cups water
1 stick of butter
2 medium onions
2 Tablespoons balsamic vinegar
splash of red wine
2 beef bouillon cubes

Directions 
Preheat oven to 400 degrees.

Place sausages in a small baking pan that has sides. Sprinkle garlic, sage, rosemary, olive oil, and honey over top. Bake in oven for 20 minutes or until brown. Rotate sausages and bake an additional 10 minutes or until browned on all sides. 

To make the mash bring  potatoes to a boil and cook until they are fork tender. Drain and mash with heavy cream, mustard, salt, pepper, and 5 Tablespoons of butter. In another bowl make grits by bringing 1 1/2 cups of water to a boil and by adding the grits and cheese. When the grits have finished cooking add the mash potatoes. 

To make the onion gravy fry the onions really slow in a little oil, covered, for about 15 minutes until soft. Remove the lid, turn the heat up and as soon as the onions become golden brown, pour in the red wine and vinegar and boil until it almost disappears. Turn the heat down again and add the remaining 3 Tablespoons of butter. Crumble in the bouillion cubes and 2 1/2 cups of water and stir well. Let this simmer until you have a nice gravy consistency. 

To serve, dollop some oozy potatoes on the plate, chop up the sausage and place on top of the potatoes, and top it all off with the onions. 

*** For more vegetables I added canned green beans under the mashed potatoes