Cooking Lucid
Bangers and Mash
Plump pork sausages on a mound of buttery mashed potato, drowned in rich onion gravy. Honest British pub food at its finest.
Prep 10 min
Cook 30 min
Total 40 min
Serves 4
Ingredients
Step 1 — Cook sausages and mash
- 8 pork sausages (bangers)
- 2 lbs potatoes (peeled)
- 4 tbsp butter
- ½ cup warm milk
- Salt and pepper
- 1 tbsp vegetable oil
Step 2 — Onion gravy
- 2 large onions (thinly sliced)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper
Instructions
- 1
Cook sausages and mash
Pan-fry or bake sausages until golden and cooked through. Boil potatoes, mash with butter and milk. Season well.
- 2
Make onion gravy
Cook onions in butter over low heat 20 minutes until deeply caramelized. Stir in flour, cook 1 minute. Whisk in broth and Worcestershire. Simmer until thick.
- 3
Serve
Pile mash on plates, top with sausages, and pour over generous onion gravy.
Nutrition per serving: 580 cal · 22g protein · 48g carbs · 34g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
