Description
A classic British comfort food, Bangers and Mash features juicy pork sausages cooked to perfection and served with a rich onion gravy. This hearty dish pairs perfectly with creamy mashed potatoes and sweet baby peas, making it a satisfying meal for any occasion.
Ingredients
Scale
Sausages
- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
Gravy
- 2 tablespoons unsalted butter
- 1 large sweet onion, halved and thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper, to taste
Optional Sides
- Mashed potatoes
- Sweet baby peas
Instructions
- Cook sausages: Heat the olive oil in a large nonstick skillet over medium heat. Add the pork sausage links and cook them evenly until browned and cooked through, which should take about 10-12 minutes. Turn sausages frequently to ensure even cooking. Once done, transfer the sausages to a paper towel-lined plate to drain excess fat, and discard all but one tablespoon of the fat from the pan.
- Make gravy base: Add the butter to the same skillet and allow it to melt and bubble. Add the sliced onions and cook, stirring frequently, until they become translucent and develop a golden brown color, approximately 10 minutes. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Thicken gravy: Sprinkle the flour over the onion and garlic mixture and stir until fully combined to create a roux. Gradually pour in the beef broth while continuously stirring to ensure a smooth mixture. Let the gravy simmer, stirring occasionally, until it thickens slightly; it will still be a bit thinner than desired since it will continue to thicken as it sits. Season with salt and pepper to taste.
- Reheat sausages: Return the cooked sausages back into the skillet with the gravy and let them warm through for a few minutes, allowing the flavors to meld together.
- Serve: Serve the sausages and onion gravy with a side of creamy mashed potatoes and sweet baby peas for a traditional and satisfying meal.
Notes
- You can use any type of pork sausages; for richer flavor, opt for sausages with herbs and spices.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- The gravy can be made ahead and reheated gently; add a splash of beef broth if it thickens too much upon standing.
- Leftover sausages can be sliced and added to stews or pasta dishes.
- To make the dish more filling, consider adding sautéed mushrooms or caramelized bacon to the gravy.
