Bangers and Mash (Sausage with Onion Gravy)

Ingredients

For the Sausages & Gravy:

• 6 pork sausages (traditional British-style or your favorite kind)

• 1 tbsp olive oil

• 2 large onions, thinly sliced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups beef broth (or chicken broth)

• 1 tsp Worcestershire sauce

• ½ tsp Dijon mustard (optional)

• Salt and pepper, to taste

• Fresh thyme or parsley, for garnish

For the Mashed Potatoes:

• 2 lbs (900 g) potatoes, peeled and cut into chunks

• ½ cup milk or cream

• 3 tbsp butter

• Salt and pepper, to taste

Instructions

1. Cook the Potatoes
   Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–20 minutes.
   Drain, then mash with butter, milk, salt, and pepper until creamy. Keep warm.

2. Cook the Sausages
   Heat olive oil in a skillet over medium heat. Add sausages and cook until browned on all sides and cooked through (about 10–12 minutes). Remove and set aside.

3. Make the Onion Gravy
   In the same pan, melt butter. Add sliced onions and cook slowly until golden and caramelized — about 10 minutes.
   Sprinkle in the flour and cook for 1 minute.
   Gradually whisk in beef broth, Worcestershire sauce, and mustard (if using).
   Simmer for 5–7 minutes, until thickened. Season with salt and pepper.

4. Assemble the Dish
   Spoon a generous mound of mashed potatoes onto each plate.
   Top with sausages and drizzle over the rich onion gravy.
   Garnish with thyme or parsley and serve hot.