Bangers & Mash with Onion Gravy (Serves 2–3)

🥔 Bangers & Mash with Onion Gravy (Serves 2–3)

Ingredients

Sausages

• 4–6 pork sausages (British-style if possible; bratwurst or Italian pork also work)

• 1 tbsp oil or butter

Mashed Potatoes

• 1 kg (about 2 lb) potatoes (Yukon Gold or Russet)

• 4 tbsp butter (room temp)

• ½–¾ cup warm milk or cream

• Salt, to taste

• Optional: white pepper or a pinch of nutmeg

Onion Gravy

• 2 large onions, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tbsp flour

• 1½ cups beef stock (warm)

• 1 tsp Worcestershire sauce

• Salt & black pepper, to taste

• Optional extras (pick 1–2 for depth):

  • ½ tsp Dijon mustard

  • Splash of dark beer or red wine

  • ½ tsp brown sugar or balsamic vinegar

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👩‍🍳 Instructions

1. Make the Mashed Potatoes

1. Peel and cut potatoes into evenly sized chunks.

2. Add to cold, salted water and bring to a boil.

3. Cook 15–20 minutes until fork-tender.

4. Drain well and let steam dry for 1–2 minutes.

5. Mash with butter first, then slowly add warm milk.

6. Season generously with salt (and pepper/nutmeg if using).

7. Cover and keep warm.

👉 Pro tip: Don’t over-mix or they’ll turn gluey.

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2. Cook the Sausages

1. Heat oil or butter in a large skillet over medium heat.

2. Add sausages and cook slowly, turning often.

3. Brown evenly on all sides (10–12 minutes total).

4. Remove sausages and set aside (keep warm).

👉 Slow cooking = juicy inside, crisp outside.

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3. Onion Gravy (This Is the Star ⭐)

1. In the same pan, add butter + olive oil.

2. Add onions and a pinch of salt.

3. Cook on medium-low, stirring often, for 15–20 minutes until:

   • Soft

   • Golden brown

   • Slightly caramelized

4. Sprinkle flour over onions, stir, and cook 1 minute.

5. Slowly pour in beef stock, stirring constantly.

6. Add Worcestershire sauce and any optional extras.

7. Simmer 5–10 minutes until thick and glossy.

8. Season to taste.

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4. Bring It All Together

1. Return sausages to the pan.

2. Spoon gravy over them.

3. Simmer together 2–3 minutes so flavors meld.

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🍽️ To Serve

• Big scoop of creamy mash

• Sausages laid on top

• Onion gravy generously poured over everything

• Finish with chopped parsley (optional but pretty)

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🔥 Extra Tips for Restaurant-Level Flavor

• Use real butter—this dish needs it.

• Beef stock > chicken stock for deeper gravy.

• If gravy gets too thick, add a splash of water or stock.

• If too thin, simmer longer—don’t add more flour.