Description
Classic British Bangers and Mash featuring juicy pork sausages served in a rich, savory onion gravy. This comforting dish is perfect for a hearty dinner, paired with creamy mashed potatoes and peas for a traditional and satisfying meal.
Ingredients
Units
Scale
Sausages and 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 and pepper, to taste
To Serve
- Mashed potatoes
- Peas
Instructions
- Brown the sausages: Heat ½ tablespoon of oil in a large skillet over medium-high heat. Add the 6 pork sausages and cook for 8 to 10 minutes, turning occasionally until browned on all sides. Remove the sausages from the pan and keep them warm.
- Sauté onions: Add the thinly sliced onions to the same pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until they are soft and golden. Stir in the minced garlic and cook for another 2 minutes. Sprinkle 3 tablespoons of flour over the onions and stir well to coat.
- Make the gravy: Pour in ⅓ cup dry red wine (or extra beef broth if preferred), scraping up any browned bits from the bottom of the pan. Slowly whisk in 2 cups of beef broth and 1 teaspoon Worcestershire sauce to avoid lumps. Add the sprig of thyme if using.
- Simmer: Bring the mixture to a boil, then reduce the heat and simmer for 5 to 8 minutes until the gravy has slightly thickened.
- Finish the dish: Return the sausages to the pan and toss them in the gravy. Simmer for a few more minutes until the sausages are heated through. Season with salt and pepper to taste.
- Serve: Plate the sausages over prepared mashed potatoes. Ladle the onion gravy over the sausages and serve with peas on the side for a complete meal.
Notes
- For a richer flavor, use good quality beef broth and red wine or substitute with extra broth if wine is not available.
- To make this dish gluten free, replace all-purpose flour with gluten-free flour or cornstarch for thickening the gravy.
- To keep sausages juicy, avoid piercing them with a fork while cooking.
- Mashed potatoes can be made ahead and kept warm while preparing the sausages and gravy.
- Use fresh thyme for best aromatic results but dried thyme can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 70 mg
