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Comforting Bangers and Mash Recipe with Easy Rich Onion Gravy

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A classic British comfort food featuring juicy pork sausages served with creamy mashed potatoes and a rich, slowly caramelized onion gravy. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 8 pork sausages (Cumberland or British-style recommended)
  • 2 pounds Yukon Gold or Maris Piper potatoes, peeled and chopped
  • 4 tablespoons unsalted butter, divided
  • ¾ cup (180ml) whole milk, warmed
  • 2 large yellow onions, thinly sliced
  • 2 cups (480ml) beef stock or broth
  • 2 tablespoons plain/all-purpose flour
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Peel and chop 2 pounds of Yukon Gold potatoes into even chunks. Place in a large pot, cover with cold water, and add a pinch of salt.
  2. Bring the pot to a boil over medium-high heat and cook for 15–20 minutes until potatoes are fork-tender. Drain well.
  3. While potatoes cook, heat 1 tablespoon olive oil in a large frying pan over medium heat. Add sausages and cook slowly, turning often, for 12–15 minutes until golden brown and cooked through. Remove and keep warm.
  4. In the same pan, add sliced onions and a pinch of salt. Reduce heat to low and cook slowly, stirring occasionally, for about 20 minutes until soft, golden, and sweet.
  5. Sprinkle 2 tablespoons flour over the onions and stir well to coat. Cook for 1–2 minutes to remove raw flour taste.
  6. Gradually pour in 2 cups beef stock, stirring constantly to avoid lumps. Add 1 teaspoon Worcestershire sauce. Increase heat to medium and simmer for 5–7 minutes until thickened. Season with salt and pepper to taste.
  7. Return drained potatoes to the pot. Add 4 tablespoons butter and ¾ cup warmed milk. Mash until smooth but still slightly rustic. Season with salt and pepper.
  8. Serve mashed potatoes topped with sausages and ladle over the onion gravy. Garnish with fresh parsley if desired.

Notes

Keep heat low when caramelizing onions to avoid burning and develop sweetness. Warm milk before adding to mash for a silky texture. Avoid over-mashing potatoes to keep some rustic texture. Sausages can be swapped for plant-based or gluten-free options. Use cornstarch instead of flour for gluten-free gravy.

Nutrition

Keywords: bangers and mash, sausages, mashed potatoes, onion gravy, comfort food, British recipe, easy dinner

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