Bangers and mash with onion gravy

This was Thursday night’s tea. I am a big fan of sausages, so much so that I have volunteered my services to be a judge for Shropshire’s Tastiest Sausage this Tuesday.  I will tell you all about it when it’s all over. Back to our tea, bangers and mash is a classic combination and for very good reason, it’s the ultimate comfort food with fluffy mash, savoury sausages and rich onion gravy. I roast my sausages in the roasting oven of the Aga rather than grilling them, but really it’s the same thing. The onion gravy depends on getting the onions to caramelise and for this a slow cook over a gentle heat makes them meltingly tender and then a short blast over a medium heat finishes off the caramelisation.  Make sure you use the best quality sausages that you can afford, your local butchers are usually your best bet for a really good sausage.

Serves 2
4 medium-sized potatoes, peeled and cut into quarters
20g butter
6 sausages

For the onion gravy:
1 medium onion, peeled, cut in half and sliced thinly
25g (1oz)butter
2 tbsp plain flour
glug of Marsala or Madeira wine
(275 ml) ½ pint  hot stock ( I used chicken because that is what I had in the freezer)


First start the gravy by putting 25g of butter to melt in a large pan and add the onion.  Cook the onions over a gentle heat until very soft and translucent. Turn the heat up and stir the onions in the pan until browned at the edges. Stir in the flour until it has been soaked up by the buttery onions and add the Marsala, stirring all the time.  Add the stock gradually, still stirring until the gravy is smooth.  Allow the gravy to simmer for five minutes or so until thickened.  Season with salt and pepper.

Whilst the onions are cooking, put the sausages onto a grill rack on a baking tray and place under a medium grill or into an oven preheated at 200°c and cook for 25-30 minutes until nicely browned all over.

Whilst the onions and sausages are cooking, place the potatoes in a saucepan and cover with cold water.  Bring up to a boil and simmer until a knife can be inserted easily all the way through. Drain and place the potatoes and 20g of butter back into the hot pan and allow the butter to melt over the potatoes. Mash with a potato masher or ricer until really smooth and creamy.

Serve the mash, sausages and gravy on warmed plates and enjoy.


9 responses to “Bangers and mash with onion gravy

  1. One of my all time favourites which Vincenzo has taken to it with great enthusiasum….. Italian sausages are good, but not as good as English ones though. Onion gravy too, perfect

  2. Mmm….looks delicious. I love all those gravy to go with the mash and sausages.

  3. You know, it’s not even 8 a.m. Sunday morning and I really think I could go for a plateful right now…or just some of that rich onion gravy over toast.

  4. I love sausage and mash, but as you say the sausages have to be really good quality and from the butcher. Will be interested to read your post regarding your Shropshire sausage tasting!

  5. This is my brother’s favourite dish

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