Bangers and Mash with Onion Gravy

How to Make Bangers and Mash with Onion Gravy at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 8 links pork sausages
• 2 pounds potatoes
• 2 medium onions
• 4 tablespoons butter
• 1 cup milk
• 2 cups beef stock
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. 1

   Peel and chop the potatoes into even-sized chunks. Place them in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil over high heat.

2. 2

   While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the pork sausages and cook for about 15-20 minutes, turning occasionally, until browned and cooked through.

3. 3

   Remove the sausages from the skillet and set aside. In the same skillet, add the sliced onions and cook for about 5 minutes until softened.

4. 4

   Sprinkle the flour over the onions and stir to combine. Cook for an additional 2 minutes.

5. 5

   Slowly whisk in the beef stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let cook for about 10 minutes until thickened. Season with salt and pepper to taste.

6. 6

   While the gravy simmers, check the potatoes. They should be tender after about 15-20 minutes of boiling. Drain them and return to the pot.

7. 7

   Add the butter and milk to the drained potatoes. Mash until smooth and creamy. Season with additional salt and pepper if desired.

8. 8

   To serve, place a generous scoop of mashed potatoes on each plate, top with 2-3 sausages, and drizzle with the onion gravy.