Bangers and Mash with Onion Gravy

Bangers and mash


Serves: 4

  • For the Bangers:
  • 1-2 Sausages per person
  • For the Mash:
  • 2 lb. potatoes
  • 1/4 C. Butter
  • 1 t. Mustard powder
  • Salt and Pepper to taste
  • For the gravy:
  • 2 Large Onions
  • 1 T. Butter
  • 6 C. Beef Stock
  • 2 C. Red Wine
  • Salt and Pepper to taste


Preparation method

Prep: 10 mins     | Cook: 50 mins

  1. For the bangers: In a frying pan at medium heat, cook the bangers slowly, browning on all sides (about 3-5 minutes per side, depending on the thickness of the sausages). Once cooked, place in a warm oven until the mash and gravy is done.
  2. For the Mash: Boil potatoes until just tender (about 10-15 minutes). mash well with the rest of the ingredients. If you like a fluffier mash, add a few tablespoons of milk.
  3. For the gravy: Cook the onions at medium high heat in the butter, until just starting to brown. Add the stock and wine, and cook at a boil or simmer, until reduced by half.
  4. Plating: Place the sausages on the plate, with the mashed potatoes on the side. pour the gravy over everything, or allow each person to serve themselves.