60min 4 ppl
Bangers and Mash with Onion Gravy
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 10 steps
Hard: over 60 min or 12+ steps
820 kcalper person
Protein 31g
Carbs 52g
Fats 54g
About this dish
Silky, buttery mashed potato made with warm cream and pushed through a ricer for a lump-free finish, paired with thick pork sausages browned low and slow until their skins blister and caramelise, all finished with a rich, jammy onion gravy.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Maris Piper or King Edward potatoespeeled and cut into even chunks1.2 kg
- Large white onionshalved and thinly sliced3
- Fresh thyme leaves1 tsp
Meat & Poultry
- Thick pork sausages (Cumberland or Lincolnshire)pricked once with a fork8
Dairy & Eggs
- Unsalted buttercubed120 g
- Double cream150 ml
- Unsalted butter (for gravy)3 tbsp
Tins & Jars
- Good-quality beef stock500 ml
Dried Goods
- Plain flour1 tbsp
- Soft light brown sugar2 tsp
Spices & Seasonings
- Fine sea salt2 tsp
- White pepper1 tsp
- Freshly ground black pepper to taste
Oils & Condiments
- Worcestershire sauce2 tbsp
- Vegetable oil2 tbsp
Utensils
- Large pot
- Large heavy-based frying pan
- Small saucepan
- Potato ricer
- Meat thermometer
- Spatula
- Colander
- Wooden spoon
- Knife
- Chopping board
Method
1
Peel and cut the potatoes into even 4 cm chunks. Halve and thinly slice the onions. Measure out all remaining ingredients and set aside.
Approx. 10 minutes
2
Place the potatoes in a large pot of cold, well-salted water and bring to a boil over high heat, then reduce to a steady simmer.
Approx. 5 minutes
3
Simmer the potatoes for 18–20 minutes until a knife passes through the centre of the largest chunk with no resistance. Drain thoroughly, return to the hot pot, and shake over low heat for 1 minute to steam off any excess moisture.
Approx. 21 minutes
4
While the potatoes cook, heat the vegetable oil in a large heavy-based frying pan over medium-low heat. Add the sausages and cook for 20–25 minutes, turning every 4–5 minutes, until deeply browned on all sides. Check with a meat thermometer — the sausages are ready when they reach an internal temperature of 75°C. Transfer to a plate and tent loosely with foil to rest.
Approx. 25 minutes
5
In the same pan over medium heat, add the 3 tbsp butter and sliced onions. Cook for 20 minutes, stirring occasionally, until the onions are deeply golden and jammy.
Approx. 20 minutes
6
Stir the brown sugar and thyme into the onions and cook for 2 minutes until the sugar dissolves and the onions darken slightly.
Approx. 2 minutes
7
Scatter the flour over the onions and stir constantly for 1 minute until no raw flour remains and the mixture smells nutty.
Approx. 1 minutes
8
Pour in the Worcestershire sauce and beef stock, scraping up any browned bits from the pan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the gravy coats the back of a spoon. Season with salt and black pepper to taste.
Approx. 10 minutes
9
Pass the drained potatoes through a ricer back into the pot. In a small saucepan, warm the cream and 120 g butter over low heat until the butter is fully melted, then pour gradually into the riced potato, folding gently with a spatula until glossy and smooth. Season with 2 tsp fine salt and white pepper.
Approx. 5 minutes
10
Divide the mash across four warmed plates, arrange two sausages on each, and spoon the onion gravy generously over the top. Serve immediately.
Approx. 2 minutes
