Bangers and Mash with Onion Gravy

Name: Bangers and Mash with Onion Gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 good-quality pork sausages (British bangers, bratwurst or mild Italian); 1 tbsp oil; For the gravy: 2 tbsp butter; 2 large onions, thinly sliced; 1 tsp brown sugar; 2 tbsp all-purpose flour; 2 cups beef broth; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 sprig thyme; For the mash: 2 1/2 lb russet or Yukon Gold potatoes, peeled and cubed; 4 tbsp butter; 1/2 cup warm milk; salt and pepper; chopped parsley and green peas, to serve

Browned pork sausages on a mound of buttery mashed potatoes, smothered in a slow-cooked caramelized onion gravy. British pub comfort food that's easy to make at home.

Prep15 min

Cook40 min

Total55 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Ingredients

8 good-quality pork sausages (British bangers, bratwurst or mild Italian)

1 tbsp oil

For the gravy: 2 tbsp butter

2 large onions, thinly sliced

1 tsp brown sugar

2 tbsp all-purpose flour

2 cups beef broth

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 sprig thyme

For the mash: 2 1/2 lb russet or Yukon Gold potatoes, peeled and cubed

4 tbsp butter

1/2 cup warm milk

salt and pepper

chopped parsley and green peas, to serve

Steps

Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain, mash with the butter and warm milk, season and keep warm.

Meanwhile cook the sausages in the oil in a large skillet over medium-low heat, turning, until browned and cooked through, 15 to 20 minutes. Set aside.

In the same pan, melt the butter and cook the onions with the brown sugar and a pinch of salt over medium heat, stirring often, until soft and golden brown, 15 minutes.

Sprinkle in the flour and stir 1 minute, then gradually whisk in the broth, Worcestershire and mustard. Add the thyme and simmer until thick, 5 minutes.

Return the sausages to the gravy for 2 minutes to heat through.

Spoon the mash onto plates, top with sausages and plenty of onion gravy, and serve with peas.

TipCook the sausages low and slow without pricking them; they stay juicy and brown evenly instead of splitting.