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British Bangers and Mash (Herb Pork Sausages over Creamy Mash with Rich Onion Gravy)
The definitive British pub comfort classic: plump, savory pork sausages nestled into a mountain of buttery mashed potatoes and smothered in a rich, caramelized onion gravy.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
4servings
- Thick British pork sausages8 piece
- Floury potatoes, peeled and cubed800 g
- Yellow onions, thinly sliced2 piece
- Butter for mash and gravy50 g
- Warm milk100 ml
- Flour to thicken gravy1 tbsp
- Hot beef stock400 ml
- Salt1 tsp
Preparation Steps
1
Boil potatoes in salted water for 15 minutes until tender; mash with 30 g butter, warm milk, and salt until creamy.
15 min timer
2
Pan-fry sausages in a skillet over medium heat for 12-15 minutes, turning until browned on all sides. Keep warm.
15 min timer
3
In the same skillet, melt remaining butter and cook sliced onions over low heat for 12-15 minutes until sweet and caramelized.
15 min timer
4
Stir flour into onions for 1 minute, then whisk in hot beef broth. Simmer for 5 minutes until gravy is glossy and thick.
5 min timer
5
Spoon a mound of mash onto each plate, top with sausages, and ladle the rich onion gravy over everything.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
