Bangers and Mash with Onion Gravy

Plump pork sausages on buttery mash with a rich caramelised onion gravy.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 8 good-quality pork sausages
  • 1kg floury potatoes, peeled
  • 75g butter
  • 100ml warm milk
  • 2 tbsp vegetable oil
  • 3 large onions, thinly sliced
  • 1 tsp brown sugar
  • 1 tbsp plain flour
  • 500ml beef stock
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste

Method

  1. Cook the sausages in an oven at 200°C (180°C fan) for 25 minutes, turning once, until browned.

  2. Boil the potatoes in salted water for 20 minutes until tender. Drain and steam dry for 2 minutes.

  3. Fry the onions in the oil over a low heat for 20 minutes until deeply golden. Add the sugar for the final 5 minutes.

  4. Stir in the flour, then gradually add the stock and Worcestershire sauce. Simmer for 10 minutes until glossy.

  5. Mash the potatoes with the butter and milk. Season well.

  6. Serve the sausages on the mash with the gravy poured over.