Description
Bangers and Mash with Onion Gravy is a classic comfort‑food meal featuring juicy, pan‑seared sausages served over creamy mashed potatoes, all topped with a rich, savory caramelized onion gravy. It’s hearty, satisfying, and perfect for a cozy dinner any night of the week.
Ingredients
- 4–6 sausages (beef, chicken, turkey, or plant‑based)
- 2 lb potatoes (Yukon Gold or Russet), peeled and chopped
- 3 tbsp butter (for mash)
- ¼–⅓ cup milk or cream (for mash)
- Salt and black pepper, to taste (for mash and sausage)
- 2 tbsp butter or oil (for cooking sausages and gravy)
- 2 large yellow onions, thinly sliced
- 2 tbsp all‑purpose flour
- 2 cups beef or vegetable broth
- 1 tbsp Worcestershire sauce (or substitute soy sauce / balsamic vinegar)
- Fresh thyme sprigs (optional, for flavor)
- Salt and pepper, to taste (for the gravy)
Instructions
- Place potatoes in a large pot of salted water and boil until tender, about 15–20 minutes. Drain.
- Meanwhile, heat a skillet over medium heat and cook sausages, turning occasionally, until browned and cooked through. Remove and keep warm.
- In the same skillet, melt butter (or heat oil) and add the sliced onions. Cook over low to medium heat, stirring occasionally, until the onions are golden and caramelized — about 15 minutes.
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the broth, scraping up any browned bits from the bottom. Add Worcestershire sauce, thyme (if using), and season with salt and pepper. Simmer until the gravy thickens.
- Mash the drained potatoes with butter and warm milk or cream. Season with salt and pepper to taste until smooth and creamy.
- Plate the mashed potatoes, top with sausages, and generously spoon the onion gravy over the top.
- Serve hot, optionally with a side of steamed vegetables or peas.
Notes
- For extra flavor, stir roasted garlic or a spoon of horseradish into the mashed potatoes before mashing.
- For a slightly sweet‑tangy gravy twist, add a splash of balsamic vinegar near the end of cooking.
- To make the meal gluten‑free, substitute the flour with cornstarch (or a gluten‑free flour) and ensure sausages and Worcestershire sauce are certified gluten‑free.
- Store leftover components separately — potatoes, sausages, and gravy — for up to 3 days. Reheat gently, adding a splash of broth or milk to revive moisture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
