dinner · everyday
Bangers and mash with onion gravy
Browned pork sausages with buttery mashed potatoes and a rich onion gravy, a simple British pub plate.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Peel and cube the potatoes and boil them with half the salt for about 15 minutes, until a fork slides in easily. Drain, then mash with the milk and half the butter.
-
2
Warm the oil in a skillet and brown the sausages, rolling them often, until they reach 71°C (160°F). Move them to a plate and cover loosely.
-
3
Slice the onion thin and cook it in the skillet with the remaining butter for 10 to 12 minutes until soft. Sprinkle on the flour and stir for 1 minute.
-
4
Slowly pour in the stock and simmer until the gravy coats a spoon. Season with the remaining salt to taste and serve over the sausages and mash.
