Description
Classic British Bangers and Mash features juicy pork sausages cooked in a rich, savory onion gravy. Served over creamy mashed potatoes with a side of peas, this comforting dish is perfect for a hearty dinner.
Ingredients
Units
Scale
Sausages & Gravy
- 1/2 tablespoon oil
- 6 pork sausages
- 2 small-medium onions (halved and thinly sliced, about 1.5-2 cups)
- 2 cloves garlic (minced)
- 3 tablespoons flour
- 1/3 cup dry red wine (or extra beef broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt and pepper (to taste)
To Serve
- Mashed potatoes (approximately 6 cups prepared)
- 1 cup peas
Instructions
- Brown the sausages: Heat ½ tablespoon oil in a large skillet over medium-high heat. Add 6 pork sausages and cook for 8–10 minutes, turning occasionally, until browned on all sides. Remove the sausages from the pan and set aside, keeping them warm.
- Sauté the onions: In the same skillet, add thinly sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally, until they are soft and golden. Add the minced garlic and cook for an additional 2 minutes. Sprinkle 3 tablespoons of flour evenly over the onions and stir well to combine.
- Make the gravy: Pour in ⅓ cup dry red wine (or extra beef broth) while scraping up any browned bits stuck to the bottom of the pan. Slowly whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce, if using, to prevent lumps. Add 1 sprig of thyme if desired.
- Simmer the gravy: Bring the mixture to a boil, then reduce heat to low and let it simmer for 5–8 minutes, or until the gravy is slightly thickened.
- Finish the dish: Return the browned sausages to the pan, coating them in the onion gravy. Simmer for a few more minutes until the sausages are heated through. Taste the gravy and season with salt and pepper as needed.
- Serve: Plate the sausages over a bed of creamy mashed potatoes and ladle the onion gravy over the top. Serve alongside cooked peas for a traditional and comforting meal.
Notes
- Use pork sausages for the most traditional flavor, but beef or chicken sausages can be substituted if preferred.
- Red wine can be omitted or replaced with extra beef broth for a non-alcoholic version.
- To make mashed potatoes, boil peeled potatoes until tender, then mash with butter, milk, salt, and pepper to taste.
- Adding thyme to the gravy enhances the flavor but can be skipped if unavailable.
- For gluten-free variation, use gluten-free flour or cornstarch as a thickener.
- Cook peas separately by boiling or steaming for a few minutes until bright green and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
