Description
Classic British comfort food: juicy pork sausages served over creamy mashed potatoes and smothered in a rich onion gravy.
Ingredients
Scale
- For the Bangers:
- 8 high-quality pork sausages
- 1 tbsp vegetable oil
- For the Mash:
- 900 grams (2 lbs) floury potatoes (e.g., Maris Piper or Russet), peeled and quartered
- 60 grams (4 tbsp) unsalted butter
- 120 ml (½ cup) whole milk, warmed
- Salt and white pepper to taste
- For the Onion Gravy:
- 2 large onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 500 ml (2 cups) beef stock (preferably low-sodium)
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
Instructions
- 1. Prepare the mash: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender. Drain well.
- 2. Return potatoes to the pot over low heat for 1 minute to dry. Mash with a potato masher or ricer. Add butter and warm milk; mash until smooth and creamy. Season with salt and white pepper. Cover and keep warm.
- 3. Cook the sausages: Heat oil in a large skillet over medium heat. Fry sausages for 10–12 minutes, turning frequently, until browned and cooked through (internal temperature 71°C/160°F). Transfer to a plate and keep warm.
- 4. Make the onion gravy: In the same skillet, melt butter over medium heat. Add onions and cook, stirring often, for 10–15 minutes until deeply caramelized. Sprinkle flour over onions and cook for 1 minute.
- 5. Gradually pour in beef stock while stirring constantly to avoid lumps. Add Worcestershire sauce. Bring to a simmer and cook for 3–4 minutes until thickened. Season with salt and pepper.
- 6. Serve: Place a generous scoop of mash on each plate, top with two sausages, and spoon onion gravy over everything.
Notes
For extra flavor, use half beef and half chicken stock. Yorkshire pudding on the side is a wonderful addition.
Nutrition
- Calories: 650 kcal
- Sugar: 8 g
- Fat: 38 g
- Carbohydrates: 45 g
- Protein: 24 g