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Bangers and Mash with Rich Onion Gravy Recipe

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4.4 from 13 reviews

A classic British comfort food recipe featuring browned sausages served over creamy mashed potatoes with a rich, flavorful onion gravy made from sausage drippings, white wine, and beef stock. Perfect for a hearty, satisfying meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Sausages

  • 1 tablespoon olive oil
  • 8 sausages (pork, beef, chicken or plant-based)

Gravy

  • 2 to 4 tablespoons butter
  • 2 medium white or yellow onions, sliced
  • 1/4 cup all-purpose flour
  • 2/3 cup dry white wine
  • 2 cups beef stock
  • 2 teaspoons garlic powder
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • fine sea salt and freshly-ground black pepper, to taste

Garnish and Serving

  • finely-chopped fresh parsley, for garnish
  • mashed potatoes, for serving
  • peas, for serving (optional)

Instructions

  1. Prepare Mashed Potatoes: Make a batch of your favorite mashed potatoes according to your preferred recipe or package instructions. Keep warm until ready to serve.
  2. Cook the Sausages: Heat the olive oil in a large sauté pan over medium-high heat. Lay the sausages in an even layer and cook, turning occasionally, until they are well browned on all sides and cooked through. This may take 10-15 minutes depending on sausage type. Add extra oil if using lean sausages. Remove sausages from the pan and set aside on a clean plate.
  3. Start the Gravy: Leave about 2 tablespoons of the sausage grease in the pan and discard the rest. If there isn’t enough grease, add butter to make up the difference. Add 2 tablespoons butter along with the sliced onions to the pan. Sauté the onions for about 4 minutes or until mostly softened.
  4. Add Flour: Sprinkle the flour over the onions and stir continuously for 1 minute to cook the flour and create a roux base for the gravy.
  5. Deglaze and Simmer: Pour in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Gradually stir in the beef stock to combine. Add garlic powder, balsamic vinegar, and Dijon mustard. Continue to cook and stir for 1-2 minutes until the gravy begins to simmer and thickens to desired consistency. Thin with extra beef stock if needed.
  6. Season the Gravy: Taste the gravy and adjust seasoning with sea salt, freshly ground black pepper, and additional balsamic or Dijon mustard if preferred.
  7. Serve: Place mashed potatoes on each plate, top with cooked sausages, and generously ladle the onion gravy over the top. Garnish with freshly chopped parsley and serve with peas on the side if desired. Enjoy your classic bangers and mash!

Notes

  • Use any type of sausage you prefer; cooking times may vary based on type.
  • If using lean sausages, add a bit more oil to prevent sticking and to ensure proper browning.
  • You can customize the gravy thickness by adjusting the amount of beef stock.
  • For a vegetarian version, use plant-based sausages and substitute beef stock with vegetable stock.
  • Leftover gravy can be stored in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British

Find it online: https://monicarecipes.com/bangers-and-mash-with-rich-onion-gravy-recipe/