True Bangers and Mash with Onion Gravy

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Recipe intro

If you're craving a hearty and comforting British classic, look no further than this true bangers and mash with onion gravy recipe. This dish features succulent sausages, creamy mashed potatoes, and a rich onion gravy that brings everything together. The sausages are cooked to perfection, with a crispy exterior and juicy interior, while the mashed potatoes are velvety smooth and buttery. Topped with a generous serving of savory onion gravy, this recipe is sure to satisfy your cravings for a delicious and filling meal.

Keywords: bangers and mash, onion gravy, British classic, sausages, mashed potatoes

True bangers and mash with onion gravy recipe details

True bangers and mash with onion gravy recipe, recipe Rating: 4.7
Number of votes:119

Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk being added to the meat. Mash meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage, such as a Cumberland or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.

Ready in: 1 hour

Ingredients

Serves: 4

• For the Bangers:
• 1-2 Sausages per person
• For the Mash:
• 2 lb. potatoes
• 1/4 C. Butter
• 1 t. Mustard powder
• Salt and Pepper to taste
• For the gravy:
• 2 Large Onions
• 1 T. Butter
• 6 C. Beef Stock
• 2 C. Red Wine
• Salt and Pepper to taste

Preparation method

Prep: 10 mins | Cook: 50 mins

1. For the bangers: In a frying pan at medium heat, cook the bangers slowly, browning on all sides (about 3-5 minutes per side, depending on the thickness of the sausages). Once cooked, place in a warm oven until the mash and gravy is done.
2. For the Mash: Boil potatoes until just tender (about 10-15 minutes). mash well with the rest of the ingredients. If you like a fluffier mash, add a few tablespoons of milk.
3. For the gravy: Cook the onions at medium high heat in the butter, until just starting to brown. Add the stock and wine, and cook at a boil or simmer, until reduced by half.
4. Plating: Place the sausages on the plate, with the mashed potatoes on the side. pour the gravy over everything, or allow each person to serve themselves.