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Classic Bangers and Mash with Rich & Creamy Onion Gravy

Two perfectly browned sausages resting on creamy mashed potatoes covered in rich onion gravy for classic bangers and mash.
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You will create an authentic British comfort food favorite featuring juicy sausages, creamy mashed potatoes, and a deeply flavorful onion gravy. This recipe delivers the hearty satisfaction of a pub classic.

Ingredients

Scale
  • 1.5 lbs Russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream, warmed
  • Salt and freshly ground black pepper to taste
  • 8 high-quality pork or beef sausages (bangers)
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional, for richer flavor)
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Prepare the mashed potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot pot over low heat for one minute to dry them out slightly. Mash thoroughly.
  3. Add the butter and warm heavy cream to the potatoes. Whip until smooth and creamy. Season generously with salt and pepper. Keep warm.
  4. Cook the sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until they are browned on all sides and cooked through, about 12 to 15 minutes. Remove the sausages and set them aside, keeping them warm.
  5. Make the onion gravy: Reduce the heat to medium-low. Add the sliced onions to the same skillet, scraping up any browned bits from the sausages. Cook slowly, stirring occasionally, for 15 to 20 minutes until the onions are deeply caramelized and sweet.
  6. Add the minced garlic and cook for one minute until fragrant. Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.
  7. Slowly whisk in the beef broth and red wine (if using), scraping the bottom of the pan. Bring the mixture to a simmer. Stir in the thyme. Let the gravy simmer until it thickens enough to coat the back of a spoon, about 5 to 8 minutes. Season the gravy with salt and pepper.
  8. Assemble the dish: Place a generous serving of creamy mashed potatoes on each plate. Arrange two sausages on top of the mash. Spoon the rich onion gravy liberally over the sausages and potatoes. Serve immediately.

Notes

  • For the creamiest mash, use a potato ricer instead of a masher.
  • To ensure juicy sausages, brown them slowly over medium heat rather than high heat.
  • If you prefer a stout gravy, substitute the red wine with an equal amount of dark stout beer.

Nutrition

Find it online: https://gourmetgaze.com/bangers-and-mash-classic-recipe-onion-gravy/