Bangers and Mash with Onion Gravy

Name: Bangers and Mash with Onion Gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs pork sausage (thick pork sausages, about 100g each); 1 kg potato (Yukon Gold or similar, peeled and cut into large chunks); 4 tbsp butter (divided); 0.5 cup milk (warmed); 2 pcs onion (large, thinly sliced); 2 tbsp all-purpose flour; 2 cup water; 1 tsp worcestershire sauce; 1 tsp dijon mustard; 0.5 tsp salt (for mashed potatoes and gravy); 0.5 tsp black pepper (freshly ground); 1 tbsp oil; 1 tbsp chives (finely chopped, for garnish)

RATING

4.6/5(198)

TASTE SCORE

9/10

Juicy, perfectly browned pork sausages nestled on a bed of buttery, creamy mashed potatoes, all smothered in a rich, deeply savory onion gravy. This classic British pub comfort food comes together in under an hour and delivers a deeply satisfying, hearty meal.

PREP

15m

COOK

40m

SERVES

2 SAUSAGES WITH 1 CUP MASHED POTATOES AND 1/2 CUP ONION GRAVY

819 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Boil the potatoes.
Place the peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes.
fry · ~20 min
Brown the sausages.
Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until deeply browned on all sides and cooked through, about 15-20 minutes. Transfer sausages to a plate and set aside. Keep the skillet with the drippings on the heat.
TIPDon't rush the sausages. A deep brown crust adds immense flavor to the meat and the pan drippings for the gravy.
saute · ~15 min
Caramelize the onions for the gravy.
Add 2 tablespoons of butter to the skillet with the sausage drippings. Once melted, add the sliced onions and cook over medium-low heat, stirring occasionally, until they are soft and a deep golden brown, about 15 minutes.
TIPIf the onions start to burn, add a tablespoon of water to the pan to deglaze and cool it down, then continue cooking.
saute · ~8 min
Finish the onion gravy.
1.Sprinkle the flour over the caramelized onions and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
2.Gradually pour in the water while stirring continuously to prevent lumps.
3.Add the Worcestershire sauce and Dijon mustard. Stir well and bring to a simmer.
4.Cook for 5-7 minutes, or until the gravy has thickened to a rich consistency. Season with a pinch of salt and pepper.
mix · ~3 min
Mash the potatoes.
Drain the cooked potatoes well and return them to the warm pot to steam dry for a minute. Add the remaining 2 tablespoons of butter, warm milk, half the salt, and half the black pepper. Mash until smooth and creamy.
TIPFor an extra smooth mash, use a potato ricer. Avoid a food processor, which can make the potatoes gluey.
assemble
Plate the dish.
1.Spoon a generous mound of creamy mashed potatoes onto each plate.
2.Nestle two browned sausages on top of or next to the mash.
3.Ladle a rich amount of onion gravy over the sausages and potatoes.
4.Garnish with a sprinkle of fresh chives.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the sausages lightly before browning to prevent them from bursting.
2
Steam-dry the drained potatoes in the hot pot for 1 minute to remove excess moisture for fluffier mash.
3
Warm the milk before adding to the potatoes so the mash stays hot and absorbs better.
4
Deglaze the skillet with a splash of water if onions stick too much during caramelizing.
5
Let the gravy simmer for a full 5–7 minutes to develop depth and thicken properly.
6
Make the mash up to 2 hours ahead and keep covered in the pot — reheat gently with an extra splash of milk.

RECIPE VARIATIONS