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Classic Bangers and Mash with Rich Onion Gravy

A close-up of rich bangers and mash topped with caramelized onion gravy.
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Make this traditional British comfort food at home. This recipe focuses on juicy sausages, creamy mashed potatoes, and a deeply flavorful, homemade onion gravy.

Ingredients

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  • 1.5 lbs Russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk or heavy cream, warmed
  • Salt and freshly ground black pepper to taste
  • 8 quality pork or beef sausages (bangers)
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/4 cup dry red wine or stout (optional, for richer flavor)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the mashed potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot pot over low heat for one minute to dry out excess moisture. Mash thoroughly.
  3. Add the butter and warm milk or cream to the potatoes. Mix until smooth and creamy. Season generously with salt and pepper. Keep warm.
  4. Cook the sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and cooked through (about 12 to 15 minutes). Remove the sausages and set them aside, leaving the drippings in the skillet.
  5. Make the onion gravy: Add the sliced onions to the skillet drippings. Cook slowly over medium-low heat, stirring often, for 15 to 20 minutes until the onions are deeply caramelized and sweet. Add the minced garlic and cook for one minute more until fragrant.
  6. Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.
  7. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. If using, add the red wine or stout now.
  8. Stir in the thyme and Worcestershire sauce. Bring the gravy to a simmer and cook until it thickens enough to coat the back of a spoon, about 5 to 8 minutes. Taste and adjust seasoning with salt and pepper.
  9. Assemble the dish: Place a generous serving of creamy mashed potatoes on each plate. Arrange two sausages on top of the mash. Spoon the rich onion gravy generously over the sausages and potatoes.

Notes

  • For the creamiest mashed potatoes, use a potato ricer instead of a masher.
  • Do not rush caramelizing the onions; low and slow heat develops the deep, sweet flavor essential for a good gravy.
  • If you prefer a smoother gravy, strain it through a fine-mesh sieve after it thickens.

Nutrition

Find it online: https://cookincorner.com/bangers-and-mash-classic-comfort-food-recipe/