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Comforting Bangers and Mash Recipe with Rich Onion Gravy Made Easy

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A classic pub-style bangers and mash featuring crispy sausages, creamy mashed potatoes, and a rich, slow-cooked onion gravy. Perfect for a cozy, no-fuss supper that feels like a warm hug.

Ingredients

Scale
  • 6 pork sausages (Cumberland or bratwurst-style preferred)
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup (120ml) whole milk or heavy cream, warmed
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef or vegetable stock, low sodium preferred
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil or vegetable oil
  • Optional: a few sprigs fresh thyme or rosemary
  • Optional: 1 teaspoon Dijon or whole grain mustard
  • Optional: 1 clove garlic, minced

Instructions

  1. Place peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 15-20 minutes. Drain well in a colander.
  2. While the potatoes cook, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 12-15 minutes. Remove and keep warm.
  3. In the same skillet, reduce heat to medium-low and add 2 tablespoons of butter. Add the sliced onions and a pinch of salt. Cook slowly, stirring frequently, until onions are soft, golden brown, and caramelized, about 20 minutes. Add a splash of water or stock if sticking.
  4. Sprinkle the flour over the caramelized onions and stir for 1-2 minutes. Gradually pour in the beef stock while stirring constantly to avoid lumps. Add Worcestershire sauce and fresh thyme if using. Simmer until gravy thickens, about 5-7 minutes. Season with salt and pepper. Remove thyme before serving.
  5. Return drained potatoes to the pot or warm bowl. Add remaining butter and warmed milk or cream. Mash using a ricer or masher until smooth and fluffy. Stir in mustard if desired. Adjust seasoning.
  6. Spoon the mash onto plates, arrange sausages on top or alongside, then ladle the onion gravy over everything. Garnish with chopped parsley if desired.

Notes

Slow caramelization of onions is key to rich gravy flavor. Warm milk or cream before adding to mash for fluffier texture. Prick sausages sparingly to retain juiciness. If gravy is too thick, loosen with stock or water. Optional additions include fresh herbs, garlic, mustard, or a splash of red wine.

Nutrition

Keywords: bangers and mash, sausages, mashed potatoes, onion gravy, comfort food, easy dinner, pub-style, cozy meal

Find it online: https://yumnode.com/comforting-bangers-and-mash-recipe-with-rich-onion-gravy-made-easy/