In a large cast-iron or non-stick skillet, brown the 8 sausages (do in batches if necessary) in 2 tablespoon oil on all sides over medium-high heat until cooked through. Remove to a plate and keep warm.
Add sliced onion to the pan and cook until soft. Add garlic and sauté for about 30 seconds.
Stir in 1 tablespoon flour and cook for 1 minute. Add one beef bouillon, 2 cups of dry red wine, 1 tablespoon of fresh (or dry) basil and parsley, and 1 teaspoon rosemary. Cook until the wine has reduced to a glaze over onions, about 10 minutes.
Return the bangers to the pan and simmer for about 5 more minutes. Season with salt and pepper, to taste.
Put 4-5 large peeled and diced potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes.
Drain the potatoes and mash with 2 tablespoons butter, 1 tablespoon dijon mustard, and ⅔ cup milk.
Serve the bangers with gravy over potatoes and your favorite vegetables. Enjoy!
Sausage - You can use any fresh sausage you like, such as beef or chicken. Keep in mind that lean ones offer less flavor.
Onion - Yellow and white onions are the best to use for flavor intensity. Red onions taste too mild when cooked.
Beef bouillon - You can use chicken if that's all you have.
Wine- Dry wine, such as Merlot, is best for this recipe. If you don't cook with alcohol, replace wine with beef stock or broth.
Depending on the size of your potatoes, you might need to add more milk.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.