Go Back

Very Nice Bangers n' Mash

British-style bangers and mash with pork-and-fennel sausages, creamy mashed potatoes, and rich brown onion gravy.
Print Recipe
Course Dinner, Main Course
Cuisine British
Status To Try

Ingredients
  

Sausages

  • 2-3 pork and fennel / beef / veggie sausages per person

Mash

  • 1.5-2 kg potatoes plain old white ones will do
  • 2-3 tbsp butter
  • 1/2 cup milk or cream add more milk as needed
  • 1 1/2 tbsp olive oil
  • salt and pepper to taste

Onion Gravy

  • 2-3 brown onions
  • 1/2 cup red wine optional
  • 2 tbsp butter
  • 1 1/2 tbsp plain flour
  • 2-3 cups beef stock or vegetable stock with a dash of soy sauce

Instructions
 

Method

  • Cook the sausages until browned; finish in the oven.
  • Peel and cut the potatoes, boil in salted water until tender, then drain well.
  • Mash the potatoes with butter, milk or cream, and olive oil. Add more milk as needed and season with salt and pepper.
  • For the gravy, in the pan the sausages were browned in, slice the onions and cook them slowly in butter until deeply softened and browned. Deglaze with a bit of stock as necessary.
  • If using red wine, add it to the onions and reduce.
  • Stir in the 1-2 tbsp of butter and plain flour then cook briefly. Gradually add the stock while stirring. Simmer until the gravy thickens. If using vegetable stock, add a dash of soy sauce.
  • Serve the sausages over the mash with onion gravy.

Notes

Ingredient quantities were transcribed from the recipe card visible in the supplied Facebook reel screenshot. The screenshot did not show the cooking method, so the instructions are a practical reconstruction from the listed ingredients rather than a verbatim transcription.
Keyword gravy, main-dishes-meat, potatoes
Tried this recipe?Let us know how it was!