Description
Traditional British Bangers and Mash features juicy pork sausages served with creamy mashed potatoes and peas, all smothered in a rich, savory onion gravy made with caramelized onions, garlic, red wine, and beef broth. This comforting dish is perfect for a hearty family meal.
Ingredients
Units
Scale
Sausages and Gravy
- 1/2 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
- 1/3 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 (6 servings)
- Peas (6 servings)
Instructions
- Brown the sausages: Heat ½ tablespoon oil in a large skillet over medium-high heat. Add the 6 sausages and cook for 8 to 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 2 halved and thinly sliced onions. Cook over medium heat for 5 to 10 minutes, stirring occasionally, until the onions are soft and golden. Add 2 minced garlic cloves and cook for 2 more minutes. Sprinkle 3 tablespoons flour over the onions and stir well to combine.
- Make the gravy: Pour in ⅓ cup dry red wine (or extra beef broth) while scraping up any browned bits from the pan bottom. Slowly whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce (if using) to prevent lumps. Add 1 sprig thyme if desired.
- Simmer: Bring the gravy to a boil, then reduce the heat to low and simmer for 5 to 8 minutes until slightly thickened.
- Finish the dish: Return the sausages to the pan and toss to coat them in the onion gravy. Simmer for a few more minutes until the sausages are heated through. Taste and season with salt and pepper as needed.
- Serve: Plate the sausages over prepared mashed potatoes, ladle the onion gravy over the top, and serve with peas on the side.
Notes
- Use pork sausages for the most authentic flavor, but beef or chicken sausages can also be substituted.
- If you prefer a vegetarian version, use plant-based sausages and vegetable broth instead of beef broth.
- Red wine adds depth to the gravy, but extra beef broth can be used as a substitute for a non-alcoholic option.
- For extra creaminess, stir a knob of butter or a splash of cream into the mashed potatoes before serving.
- Make sure to whisk the broth in slowly to avoid lumps in the gravy.
- Fresh thyme adds flavor, but dried thyme or other herbs like rosemary can be used if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
