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Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy

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Bangers and mash is quick and easy to make, and also makes a cheap yet very substantial meal. It's sure to be a hit with the entire family. Mildly flavoured pork sausages are traditional for bangers and mash but feel free to use any of your choice While bangers and mash makes a filling meal all on its own, you can serve it with peas, carrots, or a fresh salad for added colour and nutrition.
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Prep Time 28 minutes
Cook Time 36 minutes
Total Time 1 hour 4 minutes
Servings: 2 people
Course: Main Course
Cuisine: British
Calories: 1730
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 Pork Sausages
  • 1 Tbsp Rapeseed Oil
For the Onion Gravy
  • 2 Onions, peeled and sliced
  • 1 Tbsp Rapeseed Oil
  • 25ml Madeira
  • Sea Salt and Black Pepper
  • 200ml Chicken Stock
  • 200ml Beef Stock
  • 1 Tsp Bovril
  • 1 Tsp marmite
  • Knob of Butter
For the Mash
  • 3 Potatoes, baked and put through a ricer
  • 100g Butter
  • 150ml Double Cream
  • 4 Tbsp Milk
  • Sea Salt and White Pepper

Method
 

  1. Heat the Oil in a frying pan and cook the Onions until deeply coloured, but not burned
  2. Add the Madeira, Stock, Marmite and Bovril
  3. Bring to the boil then simmer for 5 minutes
  4. Season, then finish with Butter
  5. Pan fry the sausages until deeply coloured in a little Rapeseed Oil
  6. Melt the Butter in a saucepan for the Mash
  7. Add the Potato, Cream and Milk and mix thoroughly
  8. Season with Salt and Pepper
  9. Serve a big spoonful with the Sausages and Onion Gravy, accompanied by your choice of vegetables

Nutrition

Calories: 1730kcalCarbohydrates: 60gProtein: 43gFat: 150gSaturated Fat: 74gSodium: 2100mgFiber: 7gSugar: 14g

Notes

Don't rush the onions; cooking them slowly until deeply coloured is crucial for developing the rich, caramelised flavour that defines a good onion gravy. Keep the heat medium-low to prevent burning while ensuring they properly soften and sweeten.

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