English Bangers and Mash with Onion Gravy Recipe
Classic british dishes updated for the modern American cook.
Bangers and mash are a British pub classic, a combination of fatty pork sausages with buttery potatoes that's perfect for soaking up an afternoon's worth of ale. A rich onion gravy is the sauce that holds the whole thing together, ideally made with homemade beef stock. To complete the meal, serve this with brown ale and a strong mustard on the side.
Note: Bangers are a British pork sausage. If they are unavailable, any mild pork sausage can be used in their place.
- Yield:serves 4
- Active time: 35 minutes
- Total time:35 minutes
Ingredients
- 4 russet potatoes, peeled and cut into 2 inch chunks
- Kosher salt
- 6 tablespoons butter
- 1 cup milk
- Freshly ground black pepper
- 3 medium onions, thinly sliced (about 3 cups sliced onions)
- 1 bay leaf
- 2 1/2 tablespoons flour
- 2 1/2 cups store-bought or homemade low-sodium beef or chicken broth
- 2 tablespoons vegetable oil
- 8 bangers (about 2 pounds, see note)
Directions
-
1.
Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan, add 3 tablespoons butter and 2/3 cup milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt and pepper. Keep warm.
-
2.
Heat remaining 3 tablespoons butter in a large non-stick skillet over medium-high heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
-
3.
Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over high heat, stirring often, then lower heat to medium and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper, and keep warm.
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4.
Heat vegetable oil in a large stainless steel skillet over medium high heat until shimmering. Reduce heat to medium-low. Place bangers in the skillet and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer.
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5.
Divide mash between 4 plates, place 2 bangers on each pile of mash, and top with onion gravy. Serve with brown ale and extra gravy and strong mustard passed alongside.