Bangers & Mash with Onion Gravy
Bangers and mash is classic British comfort food: browned pork sausages, fluffy mash and a savoury onion gravy with proper depth.
This version keeps the method straightforward while delivering full flavour, making it ideal for regular home cooking.
Ingredients
- 2 large Onions thinly sliced
- 1 tbsp Olive Oil for frying
- 60 g Unsalted butter divided
- 8 Pork Sausages good-quality
- Sea Salt, to taste
- Black Pepper freshly ground, to taste
- 1 kg Maris Piper Potatoes peeled and chopped
- 500 ml Beef Stock hot
- 1 tbsp Plain Flour for thickening
- 1 tsp Dijon Mustard optional
- 120 ml Whole Milk warmed
- 1 tbsp Worcestershire Sauce
Method
15m40m55m
- Put the potatoes in a large pan of cold salted water, bring to the boil and simmer for 15–18 minutes until tender.
- Meanwhile heat the olive oil in a large frying pan over a medium heat and brown the sausages well on all sides.
- Lower the heat and continue cooking the sausages for 12–15 minutes, turning regularly, until cooked through. Transfer to a warm plate.
- In the same pan, add half the butter and the sliced onions and cook gently for 10–12 minutes until soft and caramelised.
- Stir in the flour and cook for 1 minute, then gradually add the hot beef stock, stirring to avoid lumps.
- Add Worcestershire sauce and Dijon mustard, simmer for 5–7 minutes until glossy and lightly thickened, then season to taste.
- Drain the potatoes well, return them to the hot pan for 1 minute to steam dry, then mash with the remaining butter and warm milk until smooth.
- Serve the mash in warm bowls, top with sausages and spoon over plenty of onion gravy, finishing with black pepper.
Notes
For the best mash texture, let the potatoes steam dry in the colander for a minute before mashing.
If your gravy thickens too much, loosen it with a splash of hot stock or water.
Use good-quality butcher’s sausages for the best flavour and texture.