Sausages with mash potato and onion gravy, there's nothing more comforting than this dinner. Juicy, tender sausages with a nice creamy mash potatoes, blanched peas on the side and it's all covered in a rich onion gravy. Here's how I make this easy dinner recipe at home.
Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
45 minutes
Sausages with mash potato and onion gravy, there's nothing more comforting than this dinner. Juicy, tender sausages with a nice creamy mash potatoes, blanched peas on the side and it's all covered in a rich onion gravy. Here's how I make this easy dinner recipe at home.
Ingredients
- 1 tbsp olive oil
- 6 Cumberland sausages
- blanched peas, to serve
- 4 onions, thinly sliced
- 50g butter
- 2 tbsp olive oil
- 1 sprig rosemary
- 2 fresh bay leaves
- 1 tbsp worcestershire
- 1 tbsp flour
- 500ml beef stock
- sea salt and pepper to taste
- 1kg brushed potatoes, peeled and halved (or any mashing potato)
- 125g butter, softened
- 180ml (¾ cup) milk
- sea salt, to season
Onion Gravy
Mash
Directions
Onion Gravy
Place the butter and oil in a saucier or saucepan over medium heat. Once the butter has melted, add the onions and season with some salt.
- Cook the onions, stirring occasionally, for 10 minutes, then add the rosemary and bay leaves.
- Continue to cook for a further 20 minutes or until caramelised.
- Sprinkle the flour over the onions and stir through. Add the stock and worcestershire and stir well. Bring to a light boil.
- Cook for 20 minutes on low, until thickened to a gravy consistency. Season with salt and pepper to taste.
Mash
Place the potatoes in a large saucepan of salted water over medium heat. Bring to a simmer and cook for 35 minutes, or until fork tender.
- Drain well, then place the colander over the hot saucepan to steam for a few minutes.
Push the potatoes through a ricer into a large bowl, or use a masher. Stir in the butter and enough of the milk until you reach a smooth consistency that you want. Season with salt to taste.
Sausages
Heat the oil in a heavy based frying pan over medium-high heat. Cook the sausages for 6-8 minutes, turning to brown on all sides, until cooked through.
- Divide mashed potato between serving plates, along with some peas. Top with the sausages and spoon over the onion gravy. Serve and enjoy!
Recipe notes
Origins
“Bangers” originating from WW1 due to sausages having a high water content that they would explode and “bang” during cooking. The dish as a whole was a popular staple being affordable and filling for families during tough war times, but has evolved to a classic comfort food pub dish.
Cook Support
Once you start your onion gravy, jump into the Mash section and get your potatoes onto boil. You can also start cooking your sausages before putting the potatoes through the ricer and mashing.
Taking the time to caramelise the onions low and slow will develop a richer gravy flavour and sweetness.
Sourcing
The best potatoes for mashing are floury and starchy, with a high starch and low moisture content, such as russets, yukon golds, maris piper, sebago, dutch creams.
Substitutions
You can use any sausage flavour you prefer in this recipe, we chose a classic pork Cumberland, but you could substitute with a beef or flavoured pork sausage if you like.
Storage
Store the mash, sausages and gravy in separate airtight containers, refrigerated, as they will reheat at different temperatures and times.
Serving ideas
Peas are the classic accompaniment for this dish, but you can choose any steamed green or a side salad to accompany the bangers and mash.
