Entree: United Kingdom – England - London & Southeast – Bangers and Mash (Pork sausages served over creamy mashed potatoes with onion gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 8 pork sausages (bangers), approx. 1 lb (450 g) total
- 2 lb (900 g) Yukon Gold or floury potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk (warmed)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tbsp (15 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or strong beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) English mustard or Dijon mustard
- Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook potatoes: Place potatoes in a large pot, cover with cold salted water, bring to a boil and simmer 15–20 minutes until tender. Drain well.
2. Mash potatoes: Return potatoes to the pot, add 2 tbsp butter, warmed milk, salt and pepper. Mash to desired consistency and keep warm.
3. Brown sausages: While potatoes cook, heat oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until evenly browned and cooked through, about 12–15 minutes. Remove and keep warm, cover with foil.
4. Caramelize onions: In the same skillet add remaining 2 tbsp butter and sliced onion. Cook over medium-low heat, stirring occasionally, until deeply golden and soft, about 12–15 minutes.
5. Make gravy: Sprinkle flour over the onions and cook 1 minute. Gradually whisk in beef stock, scraping browned bits from the pan. Add Worcestershire sauce and mustard. Simmer 4–6 minutes until slightly thickened. Taste and season with salt and pepper.
6. Serve: Spoon mashed potatoes onto plates, top with 2 sausages per person and ladle onion gravy over. Garnish with chopped parsley if desired.