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–+ servings
Bangers and Mash

Indulgent Bangers and Mash with Rich Onion Gravy Delight

Experience the ultimate comfort food with Bangers and Mash—a hearty dish of sausages and creamy mashed potatoes topped with rich onion gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sausages
  • 4 pieces Sausages (pork, beef, chicken, or plant-based) Opt for your favorite type to suit your taste.
For the Gravy
  • 2 tablespoons Olive oil Can substitute with vegetable oil if needed.
  • 2 tablespoons Butter Margarine can be used for a dairy-free option.
  • 2 pieces White or yellow onions Slice thinly for consistent cooking.
  • 2 tablespoons All-purpose flour Use cornstarch for a gluten-free option.
  • 1/2 cup Dry white wine Substitute with additional beef stock for an alcohol-free version.
  • 2 cups Beef stock Vegetable stock can be used for a vegetarian option.
  • 1 teaspoon Garlic powder Fresh garlic may be used to taste.
  • 1 tablespoon Balsamic vinegar Use apple cider vinegar or skip for simplicity.
  • 1 tablespoon Dijon mustard
  • to taste Fine sea salt and freshly ground black pepper Essential for seasoning.
For Serving
  • 1/4 cup Fresh parsley For garnish.
  • 4 cups Creamy mashed potatoes The perfect base for sausages and gravy.
  • 1 cup Butter or steamed peas Serve alongside for a colorful and balanced meal.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sausages and cook for about 10–12 minutes until browned and cooked through. Remove sausages and set aside.
  2. In the same skillet, melt 2 tablespoons of butter and add 2 thinly sliced onions. Sauté for 15–20 minutes until caramelized and golden brown.
  3. Sprinkle 2 tablespoons of flour over caramelized onions, stirring to coat. Cook for 1-2 minutes, then gradually pour in ½ cup of dry white wine while stirring to deglaze the pan.
  4. Add 2 cups of beef stock, 1 teaspoon of garlic powder, 1 tablespoon of balsamic vinegar, and 1 tablespoon of Dijon mustard. Stir well and bring to a simmer, cooking for about 10–15 minutes.
  5. Return the browned sausages to the skillet, nestling them into the gravy. Let simmer for an additional 2-3 minutes to heat through.
  6. Serve by spooning creamy mashed potatoes onto plates, topping them with sausage and gravy. Garnish with fresh parsley and serve with peas.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 80gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Choose high-quality sausages for the best flavor; patience in caramelizing onions enhances sweetness. Adjust gravy consistency with stock as needed. Prepare gravy in advance for easy reheating.

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