Description
Classic British Bangers and Mash featuring browned pork sausages served in a rich, flavorful onion gravy, accompanied by creamy mashed potatoes and peas.
Ingredients
Scale
Sausages & Gravy
- ½ tablespoon oil
- 6 pork sausages
- 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 beef broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt and pepper to taste
To Serve
- Mashed potatoes
- Peas
Instructions
- Brown the sausages: Heat ½ tablespoon of oil in a large skillet over medium-high heat. Add the 6 pork sausages and cook for 8–10 minutes, turning occasionally, until browned on all sides. Remove the sausages from the pan and keep warm.
- Sauté onions: In the same pan, add the sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally, until they become soft and golden. Stir in the minced garlic and cook for an additional 2 minutes. Sprinkle 3 tablespoons of flour over the onions and stir well to combine.
- Make the gravy: Pour in ⅓ cup of dry red wine (or extra beef broth if preferred), scraping up any browned bits from the bottom of the pan. Slowly whisk in 2 cups of beef broth and 1 teaspoon of Worcestershire sauce to prevent lumps. Add the sprig of thyme if using.
- Simmer: Bring the mixture to a boil, then reduce to a simmer. Cook for about 5–8 minutes until the gravy slightly thickens.
- Finish the dish: Return the sausages to the pan and toss them to coat evenly in the onion gravy. Simmer for a few more minutes until the sausages are heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the sausages over creamy mashed potatoes, ladle the rich onion gravy over the top, and serve with peas on the side for a traditional British meal.
Notes
- Use pork sausages for the most traditional flavor, but beef or vegetarian sausages can be substituted.
- If red wine is not available or preferred, use extra beef broth to deglaze the pan.
- For a thicker gravy, cook the sauce a few minutes longer or add an extra tablespoon of flour during sautéing.
- Be sure to stir in the flour thoroughly to avoid lumps in the gravy.
- Add fresh thyme for aroma, or omit for a simpler gravy.
- Serve the dish immediately for best texture and temperature.
