A hearty and comforting classic featuring juicy pork sausages nestled on a bed of creamy, buttery mashed potatoes, all smothered in a rich, savory onion gravy. The ultimate pub-style meal you can easily make at home.
Prep15 min
Cook40 min
Servings4
Serving size: 1 serving(2 sausages with 1 cup mashed potatoes and 1/2 cup onion gravy)
894cal
33gprotein
57gcarbs
61g
Ingredients
2 lb russet potatoes (peeled and cut into 2-inch chunks)
A rich, savory brown gravy loaded with sweet, caramelized onions. This classic American sauce is perfect for smothering mashed potatoes, roasts, or Salisbury steak. Ready in under 30 minutes.
A simple, classic side dish that comes together in minutes. Sweet green peas are gently cooked and tossed in rich, melted butter for a comforting and versatile accompaniment to any meal.
About Bangers and Mash with Onion Gravy, Onion Gravy and Buttered Green Peas
Soul-satisfying bangers and mash with rich onion gravy – the ultimate creamy comfort food for everyone!
This irish_american dish is perfect for dinner. With 1211.28 calories and 43.809999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp worcestershire sauce
1 tsp fresh thyme (chopped)
0.5 cup whole milk
0.75 tsp black pepper (freshly ground, divided)
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Boil the Potatoes
Place the peeled and chunked potatoes in a large pot. Cover with cold water by at least an inch.
Add 1 teaspoon of salt to the water. Bring to a boil over high heat.
Once boiling, reduce the heat to a steady simmer and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
2
Cook the Sausages
While the potatoes are cooking, heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
Add the sausages and cook for 10-12 minutes, turning them occasionally, until they are evenly browned on all sides and cooked through.
Remove the sausages from the skillet and set them aside on a plate. Cover to keep warm. Do not wipe out the skillet; the drippings are essential for the gravy.
3
Make the Onion Gravy
Reduce the heat under the skillet to medium-low. Add 2 tablespoons of butter to the sausage drippings.
Once the butter has melted, add the sliced onions and the optional teaspoon of sugar. Cook slowly for 15-20 minutes, stirring occasionally, until the onions are soft, sweet, and deeply caramelized.
Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste.
Gradually whisk in the beef broth and Worcestershire sauce until smooth. Add the fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring the gravy to a simmer and let it cook for 5-8 minutes, until it has thickened. Return the sausages to the pan to warm through in the gravy.
4
Prepare the Mashed Potatoes
Drain the cooked potatoes thoroughly and return them to the hot, empty pot. Let them sit for a minute to allow excess moisture to evaporate.
While the potatoes are draining, gently warm the milk and the remaining 4 tablespoons of butter in a small saucepan or in the microwave.
Mash the potatoes until smooth using a potato masher or ricer. Pour in the warm milk and butter mixture, add the remaining 1/2 teaspoon of black pepper, and beat until light and creamy.
Taste and adjust seasoning with more salt if needed.
5
Assemble and Serve
Create a generous bed of creamy mashed potatoes on each of four plates.
Place two sausages on top of the mash for each serving.
Ladle a generous amount of the hot onion gravy over the sausages and potatoes.
Garnish with fresh chopped parsley and serve immediately.
147cal
4gprotein
13gcarbs
9gfat
Ingredients
3 tbsp Unsalted Butter
2 medium Onion (thinly sliced)
3 tbsp All-Purpose Flour
3 cup Beef Broth (low sodium recommended)
1 tbsp Worcestershire Sauce
1 tsp Soy Sauce (for color and depth)
0.5 tsp Dried Thyme
0.75 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
Instructions
1
Caramelize the Onions
Melt the unsalted butter in a large, heavy-bottomed skillet or saucepan over medium-low heat.
Add the thinly sliced onions and a small pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until the onions are deeply golden brown, very soft, and sweet. Do not rush this step, as it develops the foundational flavor of the gravy.
2
Create the Roux
Sprinkle the all-purpose flour over the caramelized onions.
Stir constantly for 1-2 minutes until the flour is fully incorporated and the raw smell is cooked off. This will form a thick paste known as a roux.
3
Deglaze and Add Broth
While whisking constantly, slowly pour in about one cup of the beef broth. Whisk vigorously to combine with the roux, scraping up any browned bits from the bottom of the pan.
Once a smooth paste has formed, gradually whisk in the remaining beef broth until the mixture is completely smooth and free of lumps.
4
Simmer and Thicken
Stir in the Worcestershire sauce, soy sauce, and dried thyme.
Increase the heat to bring the gravy to a gentle simmer. Once simmering, reduce the heat to low.
Let the gravy cook for 5-8 minutes, stirring occasionally, until it has thickened to your desired consistency. It will continue to thicken as it cools.
5
Final Seasoning and Serving
Remove the gravy from the heat. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
Serve hot over mashed potatoes, meatloaf, roasted meats, or poutine.
Pour 1/4 cup of water into a medium saucepan and bring to a rolling boil over medium-high heat.
Carefully add the frozen green peas to the boiling water. Cover the saucepan with a lid.
Reduce the heat to medium and let the peas steam for 5-7 minutes. They are done when they turn a vibrant green and are tender but still have a slight pop. Avoid overcooking to prevent them from becoming mushy.
Once cooked, drain any remaining water from the saucepan thoroughly.
2
Add Butter and Seasonings
Remove the saucepan from the heat immediately after draining.
Add the cubed unsalted butter to the hot peas. The residual heat will melt it quickly.
Gently stir until the butter has completely melted and coated all the peas.
Sprinkle in the salt, freshly ground black pepper, and optional sugar. Stir again to combine all the flavors.
3
Serve
Taste and adjust seasoning if necessary.
Transfer the buttered peas to a serving dish.
Serve immediately while warm as a perfect side to chicken, fish, or steak.
