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Bangers and Mash with Onion Gravy Recipe

British · Main course · 55 min total

A classic British comfort food featuring juicy pork sausages, creamy mashed potatoes, and a rich, savory onion gravy.

Ingredients

• 8 good-quality pork sausages (bangers)
• 2 lbs (900g) potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• 1/2 cup (120ml) whole milk, warmed
• Salt and freshly ground black pepper to taste
• 2 large onions, thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 2 cups (480ml) beef stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
2. While potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 12-15 minutes. Remove sausages and set aside.
3. In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until soft and golden brown, about 10 minutes. Sprinkle the flour over the onions and stir for 1 minute.
4. Gradually pour in the beef stock while stirring constantly. Add Worcestershire sauce and thyme. Bring to a simmer, scraping up any browned bits from the pan. Cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste. Return sausages to the skillet and keep warm.
5. Drain the potatoes and return them to the pot. Mash with butter and warm milk until smooth and creamy. Season with salt and pepper.
6. Serve the sausages and onion gravy over a mound of mashed potatoes.

Tips

• For extra creamy mash, pass the potatoes through a ricer or food mill.
• To make ahead, prepare the gravy and mash separately, then reheat gently before serving.
• Use a good-quality banger with high meat content for best results.

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