Bangers and Mash (Sausages with Onion Gravy)
In short: Pan-fried pork sausages on buttery mashed potato under a glossy onion gravy, a British pub supper that is easy to make at home. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 750 kcal
Bangers and mash is the classic British supper of sausages and potatoes: browned pork sausages on a heap of buttery mash, with a dark, sweet onion gravy poured over. The gravy gets its depth from onions cooked slowly until deep golden, not from a packet. It takes about an hour, uses simple ingredients and suits a weeknight as well as a pub menu. Add peas or green beans for color.
Instructions
- Heat the oil for the gravy in a large skillet over medium-low heat. Cook the onions with the sugar and a pinch of salt for 20 to 25 minutes, stirring often, until deep golden and soft.
- Meanwhile, put the potatoes in a pot of cold salted water, bring to a boil and cook for 15 to 20 minutes until tender.
- Heat 1 tablespoon of oil in a second pan over medium heat. Fry the sausages for 15 to 20 minutes, turning often, until evenly browned and cooked through to 71°C (160°F). Do not prick the skins, and keep the heat moderate so they do not split.
- Sprinkle the flour over the onions and stir for 1 minute. Add the vinegar, then pour in the stock gradually, stirring. Add the Worcestershire sauce, mustard and thyme and simmer for 10 minutes until glossy and thick. Season and remove the thyme.
- Drain the potatoes and let them steam dry for 2 minutes. Mash with the butter, hot milk, salt and pepper until smooth.
- Divide the mash between warm plates, rest the sausages on top and spoon over the onion gravy. Serve with peas or green beans.
Tips
- Fry the sausages gently and leave the skins unpricked, because high heat splits them and lets the juices out. Look for sausages with at least 75 percent pork.
- Add a splash of Irish stout or red wine to the onions with the stock for a deeper gravy. Vegetarian sausages and mushroom stock make a meatless version.
Questions and answers
What sausages are best for bangers and mash?
Good-quality pork sausages with a high meat content, such as traditional pork or Cumberland style. Look for around 75 to 80 percent pork.
Can I make the onion gravy ahead?
Yes. It keeps in the fridge for 3 days and reheats well. Add a splash of stock if it thickens.
What is the best potato for mash?
Floury potatoes such as russets give a fluffy mash. Waxy potatoes turn gluey when mashed.
How long does it take to make Bangers and Mash (Sausages with Onion Gravy)?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Bangers and Mash (Sausages with Onion Gravy)?
About 750 kcal per serving, with 25 g of protein, 60 g of carbohydrates and 46 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 60 g |
| Fat | 46 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
