Bangers and Mash with Onion Gravy Recipe

Introduction

Bangers and mash with onion gravy is a classic British comfort food featuring juicy sausages paired with creamy mashed potatoes and rich, flavorful onion gravy. This hearty dish is perfect for a cozy dinner that satisfies both the stomach and soul.

Ingredients

• 4 sausage links (any plain pork sausage, such as Bratwurst)
• 2 pounds (about 4 medium russet) potatoes, peeled (optional) and cut into small chunks
• 4 tablespoons butter
• 1/4 cup sour cream
• Warmed milk, as needed
• Salt and freshly ground pepper, to taste
• 1-2 tablespoons Dijon mustard (optional)
• 6 tablespoons butter (for onion gravy)
• 3 medium onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup red wine
• 1 (14.5 ounce) can chicken stock
• 2 teaspoons Dijon mustard (for onion gravy)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Kitchen Bouquet browning and seasoning sauce
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• Salt and ground black pepper, to taste (for gravy)

Instructions

1. Step 1: Preheat the oven to 425°F. Line a baking pan with foil and arrange the sausages in a single layer.
2. Step 2: Bake the sausages for 18 to 20 minutes, until just cooked through.
3. Step 3: Peel the potatoes if desired and cut into small, even chunks. Place them in a pot, cover with cold water, and bring to a boil. Simmer partially covered for about 20 minutes, or until tender.
4. Step 4: Drain the potatoes and transfer to a bowl. Add 4 tablespoons butter, season with salt and pepper, then add sour cream and warmed milk as needed. Mash until smooth and creamy.
5. Step 5: For the onion gravy, melt 6 tablespoons butter in a heavy pan over medium heat. Add sliced onions and cook, stirring, until softened, about 10 minutes.
6. Step 6: Reduce heat to low, cover, and cook onions until caramelized, stirring occasionally, about 20 minutes.
7. Step 7: Stir in the flour and cook for 1 minute. Then add red wine, chicken stock, 2 teaspoons Dijon mustard, Worcestershire sauce, Kitchen Bouquet, cinnamon, nutmeg, salt, and pepper.
8. Step 8: Simmer the gravy, stirring frequently, until thickened, about 15 minutes.
9. Step 9: To serve, mound mashed potatoes on plates, top with halved sausages, and spoon over the onion gravy. Optionally, sprinkle with fresh sage for garnish.

Tips & Variations

• Use sausages with natural casings for a better snap and flavor.
• For extra creaminess, add a splash of cream to the mashed potatoes instead of milk.
• Substitute red wine in the gravy with beef stock if preferred.
• Add a pinch of smoked paprika to the gravy for a subtle smoky twist.
• Fresh sage or thyme pairs beautifully as a garnish or mixed into the mash.

Storage

Store leftover sausages, mashed potatoes, and onion gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat sausages and gravy gently on the stove, and warm mashed potatoes in the microwave or over low heat with a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausages for this dish?

Yes, any plain pork sausage works well. You can also try beef or chicken sausages if you prefer. Just ensure they are cooked through before serving.

How can I make the mashed potatoes smoother?

To achieve a smoother texture, mash the potatoes thoroughly using a potato ricer or hand masher and add warmed milk gradually until you reach the desired consistency.

Bangers and Mash with Onion Gravy Recipe

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4.5 from 102 reviews

A classic British comfort food, Bangers and Mash with Onion Gravy features perfectly baked pork sausages served over creamy mashed potatoes and topped with a rich, caramelized onion gravy. This hearty dish combines savory flavors and smooth textures for a satisfying meal perfect for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Sausages and Mash

• 4 sausage links (any sort of plain pork sausage, such as Bratwurst)
• 2 pounds (about 4 medium) russet potatoes, peeled (optional) and cut into chunks
• 4 tablespoons butter
• 1/4 cup sour cream
• Warmed milk, as needed
• Salt and freshly ground pepper, to taste
• 1–2 tablespoons Dijon mustard (optional)

Onion Gravy

• 6 tablespoons butter
• 3 medium onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup red wine
• 1 (14.5 ounce) can chicken stock
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Kitchen Bouquet browning and seasoning sauce
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Salt and ground black pepper, to taste

Instructions

1. Prepare the Potatoes: Peel the potatoes (if desired) and cut into evenly sized small chunks. Place them in a pot and cover with cold water. Bring to a boil, then reduce to a simmer with the lid slightly ajar. Cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
2. Mash the Potatoes: Drain the cooked potatoes and transfer them to a large bowl. Add 4 tablespoons of butter, salt, and pepper to taste. Add the sour cream, followed by warmed milk a little at a time, mashing until the potatoes reach your preferred creamy consistency. Optionally, stir in 1-2 tablespoons Dijon mustard for added flavor.
3. Bake the Sausages: Preheat the oven to 425°F (220°C). Line a baking pan with foil and arrange the sausages in a single layer. Bake for 18 to 20 minutes until the sausages are cooked through and browned slightly.
4. Make the Onion Gravy: In a heavy-bottomed pan, melt 6 tablespoons butter over medium heat. Add the thinly sliced onions and cook, stirring frequently, until softened, about 10 minutes. Reduce heat to low, cover the pan, and cook for another 20 minutes, stirring occasionally, until onions are caramelized.
5. Thicken the Gravy: Stir in 1 tablespoon of flour into the caramelized onions and cook for 1 minute to remove the raw flour taste.
6. Add Liquids and Seasonings: Pour in 1/2 cup red wine, 1 (14.5 oz) can chicken stock, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 teaspoons Kitchen Bouquet browning sauce. Add 1/8 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, and salt and pepper to taste. Simmer the gravy, stirring frequently, until thickened, about 15 minutes.
7. Serve: Place a generous mound of mashed potatoes on each plate. Cut the baked sausages diagonally in half and arrange them on top of the mash. Spoon the warm onion gravy over the sausages and potatoes. Garnish with fresh sage if desired and serve immediately.

Notes

• Use good-quality sausages like Bratwurst for the best flavor.
• You can adjust the thickness of the gravy by simmering longer or adding a bit more flour if needed.
• For a vegetarian alternative, substitute sausages with plant-based links and use vegetable stock instead of chicken stock.
• If you prefer smoother mashed potatoes, pass them through a potato ricer before adding butter and dairy.
• Adding Dijon mustard to the mash introduces a subtle tang that complements the richness of the gravy.

Keywords: Bangers and Mash, Onion Gravy, Sausages, Mashed Potatoes, British Comfort Food