Bangers and Mash
A hearty and comforting dish of sausages served over creamy mashed potatoes, topped with rich onion gravy.
Ingredients
Main Ingredients
- 4 pieces sausages (pork bangers, Cumberland, or your favorite)
- 2 large potatoes (Yukon Gold or Russet)
- 1 piece onion (yellow or sweet)
- 1 cup beef stock (low-sodium preferred)
- 2 tablespoons butter
- 1 tablespoon flour
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Peel and chop the potatoes into even chunks (about 1–2 inches). Place in a pot and cover with cold salted water.
- Bring to a boil and cook until tender when pierced with a fork, about 15–20 minutes depending on size.
Cooking Sausages and Gravy
- While the potatoes cook, heat a skillet over medium-high. Add the sausages and cook, turning occasionally, until nicely browned on all sides and cooked through (internal temp 160°F/71°C for pork). Remove sausages and keep warm.
- Slice the onion thinly. In the same skillet, add a little butter or oil if needed and sauté the onion over medium heat, stirring occasionally, until deeply caramelized — about 8–12 minutes.
- Sprinkle the flour over the onions and stir for 1 minute to cook off the raw flour taste and form a light roux.
- Gradually pour in the beef stock, stirring or whisking to combine. Simmer until the gravy thickens to a sauce-like consistency, about 3–5 minutes. Season with salt and pepper.
Finishing Touches
- Drain the potatoes well. Mash with the 2 tablespoons of butter, and season with salt and pepper to taste. Add a splash of milk if you like a smoother texture.
- Serve: spoon the mash onto plates, place sausages on top, and drizzle generously with the onion gravy.
Notes
Store leftovers in an airtight container and refrigerate within two hours. Use within 3–4 days. For reheating, add a splash of milk or a pat of butter to restore creaminess.