Forktionary

Bangers And Mash With Onion Gravy Recipe

Indulge in the ultimate British comfort food! This Bangers and Mash recipe elevates a classic dish with a rich, robust onion gravy enhanced by a splash of red wine. Perfect for cozy fall evenings, this recipe is surprisingly simple to make and delivers incredible flavor. Learn the secret to perfectly crispy sausages and creamy mashed potatoes, then top it all off with a gravy that will leave you wanting more. Discover the history behind the name 'bangers' and create a truly memorable meal.

Prep Time 20 mins
Cook Time 75 mins
Calories 1142.8 kcal
Protein 81g
Rating 4.9 (14 Reviews)
Bangers And Mash With Onion Gravy 103

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bangers And Mash With Onion Gravy

  • 6 good quality pork sausages
  • 1 tbsp sunflower oil
  • 3 medium yukon gold potatoes, peeled and quartered
  • 1 tablespoon sea salt, plus more to taste
  • Ground pepper to taste
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 tbsp olive oil
  • 2 medium red onions, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 tbsp red wine vinegar
  • 1/2 cup red wine
  • 1 cup beef stock

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How to Make Bangers And Mash With Onion Gravy

  1. Preheat oven to 400°F (200°C).
  2. Place sausages in a roasting pan, drizzle with 1 tbsp sunflower oil, and toss to coat. Spread in a single layer.
  3. Bake for 30 minutes, turning halfway through, until evenly browned and cooked through.
  4. Meanwhile, prepare the mash: Place potatoes in a saucepan, cover with water, add salt, and bring to a boil over medium heat.
  5. Cook until tender (about 15 minutes), then drain well.
  6. Return potatoes to the pan, cover with a kitchen towel, and let steam for 5 minutes.
  7. In a separate saucepan, heat milk and butter over medium-high heat until just boiling. Remove from heat.
  8. Mash the potatoes until smooth. Gradually add the hot milk mixture, beating until creamy. Season with salt and pepper.
  9. For the gravy: In a wide shallow pan, melt butter and olive oil over medium-low heat.
  10. Add chopped onion and cook, stirring frequently, until softened (about 20 minutes).
  11. Stir in flour and cook for 2-3 minutes until lightly colored.
  12. Stir in vinegar and cook until evaporated.
  13. Add red wine and beef stock. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened into a rich sauce.
  14. Season with salt and pepper to taste.
  15. Divide sausages and mash among plates. Spoon gravy generously over the top and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

88 g

Sugar

18g

Fat

143g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish European Meat 4 Hours Or Less