Bistro Bangers and Mash

• 4 cups hot mashed potatoes
• 1 (1 lb) packagefrozen breaded onion rings
• 16 links pork sausage (about 16 oz)
• 13 cup water
• 1 clove garlic, pressed
• 14 cup white wine (I use Chardonnay)
• 1 (12 ounce) jar beef gravy
• 14 cup water

1. Bake/fry onion rings according to package directions.
2. Add sausage and water to a heavy bottom skillet and cook over high heat, turning sausages, until water evaporates.
3. Reduce heat to medium, and brown sausages on all sides, about 4-5 minutes.
4. Push sausage to the sides of the pan, add garlic and stir 30 seconds.
5. Add white wine, scraping up all the browned bits, until almost evaporated.
6. Add gravy, gravy water (place water in gravy jar, cover and shake) and simmer 5 minutes.
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.

hot mashed potatoes, onion rings, pork sausage, water, clove garlic, white wine, beef gravy, water

Taken from www.food.com/recipe/bistro-bangers-and-mash-51438 (may not work)