Bangers and Mash with Onion Gravy

Overhead shot of a blue plate with mash topped with 2 sausages and gravy

5 from 1 vote

Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy, a true British classic that pretty much sums up what comfort food is all about. Enjoyed throughout the year, but even more on Bonfire Night, this recipe is a family-favourite dinner.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: English

Servings: people

Calories: 741kcal

Author: Daniela Apostol

Ingredients

500 g potatoes
1 knob of butter
1 teaspoon salt
¼ cup milk
1 tablespoon parmesan (optional)
6 sausages of your choice
3 tablespoon oil

For the gravy

1 large onion
1 knob of butter
1 tablespoon vegetable oil
½ teaspoon salt
½ teaspoon sugar
1 tablespoon plain flour
1 cup beef stock/broth

Metric - US Customary

Instructions

To make the mash, boil the potatoes in their skin and add a pinch of salt to the water.
When tender, drain the water, allow them to cool a bit, then peel and mash.
Add the butter, milk and salt and parmesan, mix well and set aside.
To make the onion gravy, peel and cut the onion roughly, add oil and butter to a sauce pan, and heat it up.
Add the onion, salt and sugar, and fry on a low to medium heat until the onion is golden.
Mix in the flour, give it a good stir, then and the stock and whisk well.
Leave to boil until the gravy is thick and the liquid has reduced by a quarter - about 3-4 minutes
To fry the sausages, heat up the 3 tablespoons of oil in a large frying pan, add the sausages and fry until golden brown and cooked through.
Arrange the sausages and mash on a plate and serve with the onion gravy.

Notes

You can use any kind of sausages, pork, turkey, chicken, or even vegetarian or vegan.

Nutrition