Bangers and Mash



  • 8 thick sausages (beef or pork)

For the mashed potatoes:                                                     

  • 2 lbs potatoes, peeled and quartered
  • 6 Tbsp milk
  • 1 stick salted butter, cubed
  • Salt & ground black pepper

For the onion gravy:

  • 2 cups onions, peeled and chopped
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • 1 ¼ cup reduced salt beef stock
  • 4 tsp corn starch
  • 4 tsp warm water
  • salt & ground black pepper


Start by making the onion gravy:

  1. Melt the 2 Tbsp oil and 2 Tbsp butter in a large heavy saucepan over low heat. Add the onion and sauté for about 10 minutes or until the onions are soft.
  2. Add the 1 tsp sugar and 1 tsp balsamic vinegar to the onions and stir well. Cover with the lid and cook for another 5 minutes.
  3. Add the 1 ¼ cup reduced salt beef stock and cook for an additional 5 minutes.  
  4. Mix the corn starch and water into a thin paste. Pour a little of the hot gravy into the starch paste, mixing thoroughly.  
  5. Pour the starch mixture back into the gravy and raise the heat to high and bring to a boil until the gravy is slightly thickened. Turn heat to very low and keep warm until ready to serve, stirring occasionally.  (If you want a smoother gravy, you can use an immersion blender to puree the gravy and onions ... then stir on low heat until ready to serve).

    Cook the potatoes:
  6. Bring several quarts of salted water to a boil, place the potatoes in the water and boil until they are soft. Drain and keep warm until ready to mash.
  7. While the potatoes are boiling, begin frying the sausages.

    Fry the sausages:
  8. Heat heavy frying pan over medium heat and add the sausages. Fry until the sausages turn a golden brown and firm. When fully cooked, turn off heat and cover with lid until the mashed potatoes and gravy are ready.
  9. Finish the mashed warm potatoes by pouring the 6 Tbsp milk and 1 stick salted butter to the warm potatoes. Mash until smooth and add salt & pepper to taste.

To serve … spoon the mashed potatoes onto 4 dinner plates. Place 2 sausages on top of each pile of potatoes and spoon the onion gravy over the top of the sausages and potatoes.

Things you'll need for this recipe: