Bangers and Mash with Onion Gravy

Classic bangers and mash with a rich onion gravy and peas. Pure comfort food. The onion gravy is the star and it's embarrassingly easy. A family favorite.

Course Dinner

Cuisine British

Keyword bangers and mash, onion gravy, sausages and mash

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 692kcal

Author Alida Ryder

Ingredients

For the onion gravy

3 large onions thinly sliced
2 garlic cloves minced
1 tsp thyme leaves
2 tbsp flour
1½ cups beef stock
1 tbsp Worcestershire sauce
salt and pepper to taste

For the mashed potatoes

2 lb (1kg) potatoes
2 tbsp butter
½ cup milk or cream (warmed)
salt and white pepper to taste

For the sausages

8-12 pork sausages I serve 2-3 sausages per person, depending on their size

For serving

frozen peas optional

Instructions

Thinly slice the onions.
Cook in butter over medium-low heat for 20 to 25 minutes, stirring occasionally, until deeply caramelized.
Peel and chop potatoes. Add to a pot of cold, salted water and boil for 15-20 minutes until completely tender.
Cook sausages in a pan over medium heat for 12 to 15 minutes, turning regularly, until browned and cooked through. You can also roast or air fry the sausages if you prefer.
Sprinkle the flour over the caramelized onions, stir for 1 minute.
Gradually add beef stock, stirring constantly. Add Worcestersahire sauce and thyme if using. Simmer 5 to 10 minutes until thick and glossy.
Drain potatoes well. Mash with butter and warm milk. Season to taste.
Boil peas for 2 minutes then drain and add a knob of butter.
Serve mash on plates or serving bowls then add the sausages. Pour over the gravy and serve with peas.

Nutrition