Bangers and Mash With Onion Gravy
A hearty British bangers and mash dish combines sausages and potatoes, generously topped with a rich onion gravy.
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Instructions
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Start boiling water in a pot for the potatoes.
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To make the gravy, heat 2 tablespoons each of vegetable oil and unsalted butter in a saucepan; add 2 sliced onions, cover, and cook gently for 10 minutes until soft.
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Stir in 1 teaspoon each of balsamic vinegar and sugar, cover, and cook for 5 additional minutes.
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Add 2 1/2 cups beef stock and boil gently for 5 minutes.
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Prepare a paste by mixing 4 teaspoons cornstarch with 4 teaspoons cold water; temper with some hot stock, then return to the gravy.
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Increase heat to high and boil for 10 minutes until thickened, then season and keep warm.
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Add 2 pounds of peeled, quartered potatoes to the boiling water and cook until fork-tender.
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While potatoes cook, heat 2 tablespoons vegetable oil in a frying pan and fry 8 thick sausages for about 20 minutes, turning until golden and firm. Keep sausages warm.
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Drain the cooked potatoes, then add 6 tablespoons milk and 8 tablespoons unsalted butter to the potato pot; warm gently until butter melts.
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Mash the potatoes in the pot, whip lightly, and season with salt and pepper.
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Serve by spooning mash onto plates, topping with sausages, and pouring gravy over.