Recipes / Comfort Food
Bangers and Mash with Onion Gravy
Browned sausages over buttery mashed potato with a rich onion gravy. British comfort food at its best.
Prep10 min
Cook35 min
Total45 min
Serves4
LevelEasy
Ingredients
- 8 good-quality pork sausages
- 2 lb (900 g) floury potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup (120 ml) warm milk
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 1/2 cups (360 ml) beef stock
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- Fresh thyme, optional
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes until tender.
- Meanwhile, brown the sausages in a large pan over medium heat for 12 to 15 minutes, turning often, until cooked through. Remove and keep warm.
- In the same pan, add the oil and onions and cook slowly for 15 minutes until soft and deeply golden.
- Stir in the flour for 1 minute, then gradually add the stock and Worcestershire sauce. Simmer for 8 to 10 minutes until thickened.
- Drain the potatoes, mash with the butter and warm milk, and season well.
- Serve the mash topped with sausages and a generous spoonful of onion gravy.
Chef's tips
- Prick the sausages lightly and cook on medium heat so the skins don't split.
- Warm the milk before adding it for smoother, fluffier mash.
Cooking times and temperatures are a guide and vary by equipment. Always cook meat, fish and shellfish to a safe internal temperature and check ingredients for allergens. See our disclaimer.
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