BANGERS AND MASH WITH ONION GRAVY

 BANGERS AND MASH WITH ONION GRAVY

A comforting British classic featuring juicy sausages, creamy mashed potatoes, and rich onion gravy.

INGREDIENTS:

For the Bangers:

8 pork sausages (traditional or your preferred type)

1 tbsp olive oil

For the Mash:

2 lbs potatoes, peeled and cubed

1/4 cup butter

1/2 cup milk (warm)

1/2 tsp salt

1/4 tsp black pepper

For the Onion Gravy:

2 large onions, thinly sliced

2 tbsp butter

1 tbsp all-purpose flour

2 cups beef stock

1 tsp Worcestershire sauce

1/2 tsp sugar

Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Mash:

Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.

Mash the potatoes with butter, warm milk, salt, and pepper until smooth and creamy. Cover to keep warm.

2. Cook the Bangers:

Heat olive oil in a skillet over medium heat. Add sausages and cook, turning occasionally, until browned and cooked through (about 12–15 minutes).

3. Make the Onion Gravy:

In the same skillet, melt butter over medium heat. Add onions and cook until soft and caramelized (10–12 minutes).

Stir in flour and cook for 1–2 minutes to form a roux.

Gradually whisk in beef stock, ensuring no lumps remain. Add Worcestershire sauce, sugar, salt, and pepper. Simmer until thickened (5–7 minutes).

4. Assemble and Serve:

Plate the mashed potatoes and top with sausages. Generously ladle onion gravy over the top.

PRO TIPS:

Flavorful Mash: Add roasted garlic or a dollop of cream cheese for extra richness.

Gravy Consistency: Adjust thickness by adding more stock if needed.

Extra Garnish: Sprinkle with fresh parsley or chives for a vibrant finish.

Dive into this hearty meal—perfect for cozy evenings!