Description
A classic British comfort food, Bangers and Mash features savory pork sausages cooked until browned, served over creamy mashed potatoes, and topped with a rich onion and red wine-infused beef gravy. This hearty dish is perfect for a satisfying family meal.
Ingredients
Scale
Sausages and Sauté
- ½ tablespoon oil
- 6 pork sausages
Onion Gravy
- 2 small-medium onions, halved and thinly sliced (about 1.5-2 cups)
- 2 cloves garlic, minced
- 3 tablespoons flour
- ⅓ cup dry red wine (or extra broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt & pepper, to taste
To Serve
- Mashed potatoes
- Peas
Instructions
- Brown the sausages: Heat the oil in a large skillet over medium-high heat. Add the pork sausages and cook for 8–10 minutes, turning occasionally until they are browned evenly on all sides. Remove the sausages from the pan and keep them warm while you prepare the gravy.
- Sauté onions: In the same skillet, add the sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally until the onions are soft and golden. Add the minced garlic and cook for an additional 2 minutes to release its aroma. Sprinkle the flour over the onions and stir well to combine, which will help thicken the gravy later.
- Make the gravy: Pour in the red wine or extra broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Slowly whisk in the beef broth and Worcestershire sauce, ensuring no lumps form. Add the sprig of thyme if using for an herby depth of flavor.
- Simmer the gravy: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 5-8 minutes until the gravy thickens slightly and the flavors meld together.
- Finish the dish: Return the browned sausages to the skillet and toss them gently in the onion gravy. Let them simmer together for a few minutes until the sausages are heated through and coated with the rich sauce. Taste and season with salt and pepper as needed.
- Serve: Plate the sausages over a bed of creamy mashed potatoes. Ladle plenty of the onion gravy over the top and serve alongside a helping of peas for a classic and comforting meal.
Notes
- Using pork sausages provides traditional flavor, but you can substitute with your favorite sausage variety.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free alternative or cornstarch slurry to thicken the gravy.
- Red wine adds depth to the gravy but can be replaced with additional beef broth for a milder flavor.
- To make the dish vegetarian, substitute sausages and beef broth with plant-based sausage and vegetable broth respectively, and omit Worcestershire sauce or use a vegetarian alternative.
- Leftovers refrigerate well for up to 2 days and can be reheated gently on the stovetop.
