Bangers and Mash with Onion Gravy

Comfort food done right in under 40 minutes

Total: 40 min
Hands-on: 35 min
Serves: 4
Level: Easy
Cuisine: British
Meal: Dinner

Gluten Free

A classic British dinner featuring creamy mash, browned sausages, and a rich onion gravy that comes together quickly.

Shopping list

750 g Potatoes
3 medium Onions
400 g Pork sausages
40 g Butter
150 ml Beef stock
100 ml Milk
Black pepper
1 tbsp Parsley

Ingredients

750 g Potatoes
3 medium Onions thinly sliced
400 g Pork sausages
40 g Butter for cooking
150 ml Beef stock hot
100 ml Milk warm
to taste Black pepper freshly cracked
1 tbsp Parsley chopped

Method

Place 750g of potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15 minutes until a fork slides through easily.

Tip Use King Edward or Maris Piper for the best texture.

5 min
While potatoes cook, slice 3 medium onions thinly. In a large pan over medium heat, add a knob of butter and the onions.

Tip Low heat ensures caramelization without burning.

3 min
Cook onions for 12-15 minutes until deep golden brown and sweet. Sprinkle with a little salt. If dry, add a splash of water or stock.

Tip Do not rush; this step builds the gravy flavor.

12 min
Pour 150ml of hot stock into the pan with the onions. Stir to combine and scrape up any brown bits from the bottom of the pan.

Tip Use beef stock for a richer taste.

2 min
Reduce heat and let the liquid simmer gently until slightly thickened, about 3-4 minutes. Season with black pepper. This is the onion gravy.

Tip It should coat the back of a spoon.

3 min
Drain the cooked potatoes well, return them to the hot pot for a minute to dry out. Mash with butter and warm milk until smooth and creamy.

Tip Resist using too much milk.

4 min
Heat 4 bangers (pork sausages) in a pan over medium heat. Turn occasionally until browned on all sides and cooked through, about 10-12 minutes total.

Tip Slice sausages lengthwise to speed up cooking if needed.

3 min
To serve, spoon a mound of mash onto each plate. Top with a banger and pour the onion gravy over everything. Finish with chopped parsley.

Tip Keep the gravy hot until the last spoon is poured.

2 min

Timing

T-40 min: Start boiling water for potatoes
T-25 min: Slice onions
T-10 min: Cook sausages
T-5 min: Mash potatoes
T-0 min: Assemble and serve

Chef's tips

Make the onions slowly for maximum sweetness.
Use a ricer for silky smooth mash.
Keep the gravy at a simmer until serving.

Swap it

Vegetarian: Swap sausages for spiced chickpeas and use vegetable stock.
Cheesy: Stir sharp cheddar into the mash just before serving.
Spicy: Add a pinch of paprika or cayenne to the gravy.

Per serving

Calories: 680 kcal
Protein: 28 g
Fat: 32 g
Carbohydrates: 65 g

Approximate, per serving.