Description
Bangers and Mash is a classic British comfort food featuring juicy pork sausages served with rich onion gravy, creamy mashed potatoes, and a side of peas. This hearty dish combines browned sausages with a savory onion and red wine gravy, creating a satisfying meal perfect for family dinners.
Ingredients
Units
Scale
For the Sausages & Gravy:
- 1/2 tablespoon oil
- 6 pork sausages
- 2 small-medium onions, halved and thinly sliced (about 1.5-2 cups)
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1/3 cup dry red wine (or extra beef broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- salt & pepper to taste
To Serve:
- mashed potatoes
- peas
Instructions
- Brown the sausages: Heat ½ tablespoon oil in a large skillet over medium-high heat. Add 6 pork sausages and cook for 8–10 minutes, turning occasionally, until browned on all sides. Remove the sausages from the pan and keep them warm.
- Sauté onions: Add 2 small-medium thinly sliced onions to the same pan and cook over medium heat for 5–10 minutes, stirring occasionally, until soft and golden. Stir in 2 cloves minced garlic and cook for an additional 2 minutes. Sprinkle 3 tablespoons flour over the onions and stir well to combine.
- Make the gravy: Pour in ⅓ cup dry red wine (or extra broth), scraping up any browned bits from the pan bottom. Slowly whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce to prevent lumps. Add 1 sprig thyme if using.
- Simmer: Bring the mixture to a boil, then reduce heat to simmer and cook until slightly thickened, about 8 minutes.
- Finish the dish: Return the sausages to the pan and toss them to coat in the onion gravy. Simmer for a few minutes until the sausages are heated through. Taste and season with salt and pepper as needed.
- Serve: Plate the sausages over mashed potatoes, ladle the onion gravy over the top, and serve with peas on the side.
Notes
- Use pork sausages for the most authentic flavor, but any sausage variety can work.
- If you prefer a gluten-free version, substitute flour with a gluten-free thickener.
- Dry red wine can be omitted or replaced with extra beef broth if preferred.
- Cooking the gravy slowly helps develop a richer flavor and thicker consistency.
- Keep the sausages warm separately if you need to prepare mashed potatoes and peas before serving.
- Adding a sprig of thyme is optional but adds wonderful aroma and depth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
