Classic Bangers & Mash with Savory Onion Gravy
Bangers & Mash (Sausage with Onion Gravy)
Introduction
Bangers and mash is a classic British dish loved by many for its hearty flavors and comforting textures. It’s a simple meal that brings back memories of cozy pub dinners and family gatherings. The combination of savory sausages, creamy mashed potatoes, and rich onion gravy makes it a go-to recipe for both special occasions and everyday meals.
Why Make This Recipe
Why should you make bangers and mash? It’s easy, quick, and requires just a handful of ingredients. This recipe offers a warm and filling dish that pleases almost everyone at the table. Whether you are cooking for your family or having friends over, this dish is sure to impress. Plus, the delicious onion gravy elevates it to a whole new level, making every bite a delight.
How to Make Bangers & Mash
Cooking bangers and mash is straightforward. With just a few easy steps, you can enjoy this comforting meal.
Ingredients:
- 1/2 tbsp oil
- 8 sausages of choice (Note 1)
- 1 large onion, halved and finely sliced (yellow, white, or brown) (Note 2)
- 2 garlic cloves, minced
- 3 tbsp flour (plain)
- 2 cups beef stock/broth
- 1/4 tsp salt
- 1/2 tsp black pepper
- Mashed potato
- Peas
Directions:
- Cook sausages: Heat oil in a large skillet or frying pan over medium-high heat. Add the sausages and cook, turning until browned all over and cooked through. This usually takes about 8 minutes, depending on the sausage size.
- Remove sausages: Take the sausages out of the pan and place them on a plate. Lower the heat to medium.
- Oil in the skillet: Ensure there are about 2 tablespoons of oil left in the skillet. If there isn’t enough, add a bit of butter or oil.
- Sauté onion and garlic: Add the sliced onion and minced garlic. Cook until they turn golden brown, which takes about 4 minutes.
- Cook off flour: Stir in the flour and cook for another 2 minutes, stirring constantly.
- Gradually add beef stock: Add about 3/4 cup of beef broth, mixing it with the onion to form a paste. Then add the remaining broth and mix until smooth. Use a whisk if needed to eliminate lumps.
- Thicken gravy: Let the gravy simmer for 2 to 3 minutes, stirring, until it thickens slightly.
- Season: Add salt and black pepper to taste. Adjust as needed.
- Serve: Serve the sausages with plenty of gravy, accompanied by mashed potatoes and peas. (For a low-carb option, you can try creamy cauliflower mash.)
How to Serve Bangers & Mash
Bangers and mash is best served hot. Place a generous portion of mashed potatoes on the plate, top it with the sausages, and pour the onion gravy over everything. Add a side of peas for a pop of color and extra nutrition. This combination not only looks appealing but also delivers a satisfying meal that’s full of flavor.
How to Store Bangers & Mash
If you have leftovers, store them in an airtight container in the fridge. They can last for 2-3 days. When reheating, it’s best to do so on the stovetop over low heat to keep the sausages and gravy nice and moist.
Tips to Make Bangers & Mash
- For an extra creamy mash, add butter and milk to taste when making your mashed potatoes.
- Experiment with different types of sausages. Pork, chicken, or even plant-based sausages can all work well.
- Make sure to stir the gravy while it’s cooking to prevent it from sticking to the pan.
Variation
For a twist on the traditional bangers and mash, try adding some sautéed mushrooms or caramelized onions to the gravy for additional depth of flavor.
FAQs
Q: Can I use any type of sausage?
A: Yes, you can use any type of sausage you like. Pork sausages are classic, but chicken or even vegetarian options work well too.
Q: Is there a vegetarian version of bangers and mash?
A: Absolutely! You can use plant-based sausages and serve them with a creamy vegan mashed potato to enjoy a vegetarian version.
Q: How do I make lump-free gravy?
A: To ensure a smooth gravy, gradually add the stock while stirring. If there are lumps, use a whisk to break them up while cooking.
Bangers & Mash
Ingredients
For the sausage and onion gravy
- 1/2 tbsp oil For cooking
- 8 pieces sausages of choice Note 1
- 1 large onion, halved and finely sliced Use yellow, white, or brown onion (Note 2)
- 2 cloves garlic, minced
- 3 tbsp flour (plain)
- 2 cups beef stock/broth
- 1/4 tsp salt
- 1/2 tsp black pepper
For serving
- mashed potatoes To taste
- peas For a pop of color and extra nutrition
Instructions
Cooking the Sausages
- Heat oil in a large skillet or frying pan over medium-high heat.
- Add the sausages and cook, turning until browned all over and cooked through, about 8 minutes.
Preparing the Gravy
- Remove sausages from the pan and place on a plate. Lower the heat to medium.
- Ensure there are about 2 tablespoons of oil left in the skillet. Add a bit of butter or oil if needed.
- Add the sliced onion and minced garlic. Cook until golden brown, about 4 minutes.
- Stir in the flour and cook for another 2 minutes, stirring constantly.
- Gradually add about 3/4 cup of beef broth, mixing it with the onion to form a paste. Then add the remaining broth and mix until smooth, using a whisk if necessary.
- Let the gravy simmer for 2 to 3 minutes, stirring, until it thickens slightly.
- Season with salt and black pepper to taste, adjusting as needed.
Serving the Dish
- Serve the sausages with plenty of gravy, accompanied by mashed potatoes and peas.
