Bangers and Mash with Onion Gravy
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.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Boil the Potatoes
- b.Place the peeled and chunked potatoes in a large pot. Cover with cold water by at least an inch.
- c.Add 1 teaspoon of salt to the water. Bring to a boil over high heat.
- d.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
Step 2
- a.Cook the Sausages
- b.While the potatoes are cooking, heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
- c.Add the sausages and cook for 10-12 minutes, turning them occasionally, until they are evenly browned on all sides and cooked through.
- d.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
Step 3
- a.Make the Onion Gravy
- b.Reduce the heat under the skillet to medium-low. Add 2 tablespoons of butter to the sausage drippings.
- c.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.
- d.Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste.
- e.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.
- f.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
Step 4
- a.Prepare the Mashed Potatoes
- b.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.
- c.While the potatoes are draining, gently warm the milk and the remaining 4 tablespoons of butter in a small saucepan or in the microwave.
- d.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.
- e.Taste and adjust seasoning with more salt if needed.
- 5
Step 5
- a.Assemble and Serve
- b.Create a generous bed of creamy mashed potatoes on each of four plates.
- c.Place two sausages on top of the mash for each serving.
- d.Ladle a generous amount of the hot onion gravy over the sausages and potatoes.
- e.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest mash, use a potato ricer. It prevents the potatoes from becoming gummy.
- 2Patience is key for the onion gravy. Cooking the onions low and slow develops a deep, sweet flavor that makes the dish.
- 3Use high-quality, coarse-ground pork sausages (like Cumberland or Lincolnshire) for the most authentic and delicious result.
- 4Scrape the bottom of the pan (the 'fond') when you add the broth to the onions. This incorporates all the flavorful browned bits from the sausages.
- 5Ensure your potatoes are well-drained and slightly dried out before mashing. This prevents a watery mash.
Adapt it for your goals.
Cheesy Mash
Stir in 1/2 cup of grated sharp cheddar, Gruyère, or Irish Dubliner cheese into the mashed potatoes for extra richness.
Gourmet GravyGourmet Gravy
After caramelizing the onions, deglaze the pan with 1/4 cup of red wine or a dark beer like stout. Let it reduce by half before adding the flour and broth for a deeper, more complex gravy.
Sausage SwapSausage Swap
Experiment with different sausages. Chicken-apple, spicy Italian, or even high-quality vegetarian sausages can be used for a different flavor profile.
Root Vegetable MashRoot Vegetable Mash
For a twist on the classic mash, substitute half of the potatoes with parsnips or celeriac. Boil them along with the potatoes until tender.
Why this is on our healthy list.
Muscle Support
The high-quality pork sausages provide a significant amount of protein, which is essential for building and repairing muscle tissue.
Sustained Energy
Potatoes are an excellent source of complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.
Source of B Vitamins
Both pork and potatoes are good sources of B vitamins, particularly B6 and B12. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Frequently asked questions
A typical serving of this Bangers and Mash recipe contains approximately 850-950 calories, primarily from the sausages, butter, and potatoes. It's a hearty, energy-dense meal.