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Classic Bangers and Mash with Rich Onion Gravy

Close-up of perfectly grilled bangers and mash topped with caramelized onion gravy and fresh thyme.
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You need quality ingredients to make this authentic British pub favorite. Learn the techniques to perfect the creamy mash and flavorful gravy that tie this dish together for your home cooking.

Ingredients

Scale
  • 8 good quality pork sausages (bangers)
  • 2 lbs Russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk, warmed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/4 cup dry red wine (optional, for richer flavor)
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Start the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. While the potatoes cook, prepare the onion gravy. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deeply caramelized and sweet. Do not rush this step; slow cooking builds flavor.
  3. Once the onions are caramelized, sprinkle the flour over them and stir constantly for one minute to cook out the raw flour taste.
  4. Slowly whisk in the beef broth and red wine (if using). Bring the mixture to a simmer, stirring until the gravy thickens. Stir in the thyme, salt, and pepper. Reduce the heat to low to keep warm.
  5. Drain the cooked potatoes well and return them to the hot pot. Add the butter and warm milk. Mash the potatoes until they are creamy and smooth. Season generously with salt and pepper.
  6. Cook the sausages (bangers). Heat a large skillet over medium heat. Add the sausages and cook, turning frequently, for 12 to 15 minutes until they are browned evenly and cooked through.
  7. To serve this classic British comfort food, place a generous serving of creamy mashed potatoes on each plate. Top with two sausages and spoon the rich savory gravy over everything.

Notes

  • For the creamiest mashed potatoes technique, warm your milk before adding it to the potatoes.
  • If you want a darker, deeper gravy flavor, substitute the beef broth with a stout or dark beer for a stout gravy for sausages.
  • Use high-quality sausages; this is key for authentic bangers and mash.

Nutrition

Find it online: https://carlacooking.com/bangers-and-mash-recipe-classic-comfort-food/