Description
Classic British Bangers and Mash features juicy pork sausages served over creamy mashed potatoes, topped with a rich and flavorful onion gravy made from sautéed onions, garlic, and beef broth, perfect for a comforting and hearty meal.
Ingredients
Scale
For the sausages & gravy:
- ½ tablespoon oil
- 6 pork sausages
- 2 small-medium onions, halved and thinly sliced (about 1.5–2 cups)
- 2 cloves garlic, minced
- 3 tablespoons flour
- ⅓ cup dry red wine (or extra broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt and pepper to taste
To serve:
- Mashed potatoes (approximately 4 cups prepared)
- Peas (about 1 cup cooked)
Instructions
- Brown the sausages: Heat ½ tablespoon oil in a large skillet over medium-high heat. Add the pork sausages and cook for 8–10 minutes, turning occasionally, until browned on all sides. Remove sausages from the pan and keep warm.
- Sauté onions: Using the same pan, add the thinly sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally, until they become soft and golden brown. Stir in the minced garlic and cook for an additional 2 minutes. Sprinkle 3 tablespoons of flour over the onions and stir well to combine.
- Make the gravy: Pour in ⅓ cup dry red wine (or extra broth) while scraping up any browned bits from the bottom of the pan. Slowly whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce (if using), ensuring the mixture is smooth and free of lumps. Add 1 sprig thyme if desired.
- Simmer: Bring the gravy to a boil, then reduce the heat to a simmer. Cook for about 5–8 minutes until the gravy thickens slightly to a smooth, rich consistency.
- Finish the dish: Return the browned sausages to the pan, tossing them gently to coat with the onion gravy. Let them simmer together for a few more minutes until the sausages are heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the sausages over a bed of creamy mashed potatoes. Ladle generous amounts of the onion gravy on top and serve with cooked peas on the side for a complete traditional meal.
Notes
- Use pork sausages for the most authentic flavor, but beef or chicken sausages can be substituted if preferred.
- If you prefer a vegetarian version, substitute sausages with plant-based alternatives and use vegetable broth.
- For thicker gravy, let it simmer longer or add a little more flour during the onion sauté stage.
- Red wine can be omitted or replaced with extra beef or vegetable broth if you prefer not to cook with alcohol.
- Make mashed potatoes using butter and cream or milk for the best creamy texture.
- Leftover gravy can be stored in the fridge for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
