Classic Bangers and Mash with Savory Onion Gravy
Elevate your supper with this classic Bangers and Mash recipe, featuring succulent sausages cooked to perfection, creamy mashed potatoes, and a rich, velvety onion gravy. The quality of the bangers is crucial—opt for flavorful, high-quality sausages that shine alongside the smooth, buttery mash. Generous amounts of sweet, caramelized onions in the gravy make this dish a comforting family favorite!
ingredients
- 1 lb high-quality pork sausages (bangers)
- 2 lbs russet potatoes, peeled and cubed
- 1 stick unsalted butter (½ cup)
- ½ cup whole milk
- Salt, to taste
- Pepper, to taste
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- Fresh parsley, for garnish
steps
- 1.
Preheat your oven to 375°F. In a large skillet, heat olive oil over medium heat and add sausages. Cook until browned on all sides, then transfer to the oven to finish cooking for about 15-20 minutes.
- 2.
While the sausages cook, place potatoes in a pot of salted water, bring to a boil, and cook until tender (about 15-20 minutes). Drain and return to the pot.
- 3.
Add butter and milk to the potatoes; mash until smooth and creamy. Season with salt and pepper to taste, then keep warm.
- 4.
In the same skillet used for the sausages, add sliced onions over medium heat and cook until softened and caramelized, about 10 minutes.
- 5.
Sprinkle flour into the skillet and stir to combine, cooking for 1-2 minutes. Gradually add beef broth and Worcestershire sauce, stirring constantly until the gravy thickens.
- 6.
Serve the bangers on a bed of creamy mashed potatoes, generously ladled with the rich onion gravy. Garnish with fresh parsley.
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