Description
Classic British Bangers and Mash featuring flavorful pork sausages simmered in a rich onion gravy, served over creamy mashed potatoes with a side of peas. This comforting main course offers a hearty meal perfect for a satisfying dinner.
Ingredients
Units
Scale
Sausages & 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 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 6 pork sausages and cook for 8–10 minutes, turning occasionally, until browned on all sides. Remove sausages from the pan and keep warm.
- Sauté onions: In the same pan, add 2 thinly sliced small-medium onions and cook over medium heat for 5–10 minutes, stirring occasionally, until they become soft and golden. Stir in 2 minced garlic cloves and cook for an additional 2 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 broth), scraping up any browned bits from the bottom of the pan. Slowly whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce to prevent lumps. Add 1 sprig thyme if using.
- Simmer: Bring the mixture to a boil, then reduce heat to a simmer and cook for 5–8 minutes until the gravy slightly thickens.
- Finish the dish: Return the browned sausages to the pan and toss them gently to coat with the onion gravy. Simmer for a few 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 onion gravy over the top, and serve with peas on the side for a complete meal.
Notes
- Substitute beef broth with vegetable broth to make it vegetarian-friendly but use vegetarian sausages accordingly.
- Dry red wine can be replaced with additional beef broth or a splash of apple cider vinegar if preferred.
- For a gluten-free version, use gluten-free flour or cornstarch in the gravy.
- To enhance flavor, cook sausages a little longer for a crisper exterior.
- Leftover gravy can be refrigerated and used within 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
