Bangers and Mash With Onion Gravy recipes
This classic British Bangers and Mash recipe delivers hearty pork sausages, creamy mashed Yukon Gold potatoes, and a rich, deeply flavored caramelized onion gravy. It's a comforting and robust main course, perfect for a satisfying meal. The recipe guides you through cooking the sausages, crafting a velvety gravy from scratch, and preparing perfectly smooth mash, all culminating in a delightful and authentic British culinary experience.
Equipment
- 1 Large Frying Pan/Skillet For cooking sausages and preparing the gravy.
- 1 Large Saucepan For boiling potatoes.
- 1 Potato Masher For creating smooth mashed potatoes.
- 1 Whisk Essential for creating a smooth, lump-free gravy.
- 1 Chef's Knife and Cutting Board For preparing onions and potatoes.
Ingredients
Main
- 4 large pork sausages preferably English bangers
- 2 tablespoons canola oil
- 1 large yellow onion thinly sliced
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 1 1/2 cups beef stock preferably homemade
- 3 large yukon gold potatoes peeled and cubed
- 1 cup whole milk at room temperature
- 3 tablespoons butter softened
- chopped parsley
Instructions
- Peel and cube Yukon Gold potatoes. Place them in a large saucepan, cover with cold water, add a pinch of salt, bring to a boil, then simmer until fork-tender, about 15-20 minutes.
- While potatoes cook, heat canola oil in a large skillet over medium-low heat. Add thinly sliced onions and sauté gently, stirring occasionally, until deeply caramelized and tender, about 20-25 minutes.
- In another pan, or once onions are caramelized and removed, cook the pork sausages over medium heat, browning them on all sides until cooked through, about 10-15 minutes. Set aside, keeping warm.
- Add 1 tablespoon butter to the skillet with the caramelized onions (or a clean skillet if using separate pan). Melt, then stir in 1 tablespoon flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
- Gradually whisk in the beef stock to the roux, scraping up any browned bits (fond) from the pan. Bring to a simmer and cook, stirring, until the gravy thickens to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
- Drain the cooked potatoes thoroughly. Return them to the warm saucepan. Add 1 cup warm whole milk and 3 tablespoons softened butter.
- Using a potato masher, mash the potatoes until smooth and creamy. Be careful not to overwork them. Season generously with salt and pepper.
- Spoon a generous portion of creamy mashed potatoes onto each plate.
- Place 2 cooked sausages alongside the mash. Ladle a generous amount of the rich onion gravy over the sausages and potatoes.
- Finish with a sprinkle of fresh chopped parsley for color and a hint of freshness.
Notes
For the ultimate bangers and mash, ingredient quality is paramount. Seek out high-quality English bangers; their robust flavor and texture are key. When making the gravy, take your time caramelizing the onions; this deep sweetness is foundational. Ensure you scrape any fond from the pan after cooking the sausages into your gravy for an extra layer of umami. For the mashed potatoes, Yukon Golds are ideal for their creamy texture. Avoid over-mashing, which can lead to a gummy consistency; a hand masher is often better than an electric mixer. Always use warm milk and softened butter for the smoothest mash. A final swirl of butter and a sprinkle of fresh parsley elevate both flavor and presentation.