Entree: United Kingdom – British Pub Classics – Bangers and Mash (Pan-fried pork sausages served with creamy mashed potatoes and rich onion gravy)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Total
1 hr
Ingredients
- 8 pork sausages, approx. 3 oz (85 g) each
- 2 lb (900 g) Maris Piper or Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (56 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) vegetable oil or sunflower oil for frying
- 2 tbsp (30 g) unsalted butter for gravy
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 1 tbsp (8 g) all-purpose flour
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon or English mustard (optional)
- Fresh parsley, chopped, for garnish
Instructions
1. Place the potato chunks in a large pot, cover with cold salted water, bring to a boil, and simmer until very tender, about 15–20 minutes. Drain well and return to the pot.
2. While potatoes cook, heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until evenly browned and cooked through, about 12–15 minutes. Transfer to a plate and keep warm.
3. Mash the drained potatoes with 2 tbsp (28 g) butter and warmed milk until smooth and creamy. Season with salt and pepper to taste and keep warm covered.
4. For the gravy, melt 2 tbsp (30 g) butter in the skillet used for the sausages over medium-low heat. Add the sliced onions and cook slowly, stirring often, until soft and caramelized, about 12–15 minutes.
5. Sprinkle the flour over the onions and cook 1–2 minutes to remove the raw flour taste. Gradually stir in the beef stock, scraping up any browned bits from the pan. Add Worcestershire sauce and mustard if using. Simmer until thickened, about 5 minutes; season with salt and pepper.
6. To serve, spoon mashed potatoes onto plates, top with two sausages each, and ladle generous amounts of onion gravy over the sausages and mash. Garnish with chopped parsley.
