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Bangers and Mash Recipe: Easy Homemade Comfort Food with Onion Gravy

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This classic British bangers and mash recipe features juicy sausages, creamy mashed potatoes, and a rich, caramelized onion gravy. It’s the ultimate comfort food, perfect for cozy weeknights or family gatherings, and comes together in under 45 minutes.

Ingredients

Scale
  • 1.5 lbs high-quality pork sausages (such as British bangers, Cumberland, bratwurst, or your favorite variety)
  • 1 tbsp vegetable oil (or olive oil, for frying)
  • 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 tbsp unsalted butter (or plant-based butter for dairy-free)
  • 1/2 cup whole milk or cream, warmed (or lactose-free/oat milk for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tbsp sour cream or cream cheese (for extra creaminess)
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 2 cups beef or chicken broth (low-sodium preferred)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp mustard powder (or 1 tsp prepared mustard)
  • Salt and pepper, to taste
  • Optional: 1 tsp balsamic vinegar (for depth)
  • Optional: 1-2 cloves garlic, minced (for mash or gravy)
  • Optional: Chopped parsley or chives, for garnish

Instructions

  1. Peel and chop potatoes into even-sized chunks. Place in a medium saucepan, cover with cold, salted water, and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes, or until fork-tender.
  2. While the potatoes cook, heat oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until browned on all sides—about 12-15 minutes. Lower the heat if they start to split.
  3. Remove sausages to a plate and keep warm. In the same skillet, melt butter. Add sliced onions and a pinch of salt. Cook over medium heat, stirring often, until onions are golden and soft—about 10-12 minutes.
  4. Sprinkle flour over the onions. Stir and cook for 1-2 minutes. Slowly pour in broth, whisking to avoid lumps. Add Worcestershire sauce and mustard powder. Simmer for 5-7 minutes, until thickened. Taste and adjust seasoning with salt, pepper, and balsamic vinegar if desired.
  5. Drain the potatoes well and return to the hot pan. Add butter and warm milk or cream. Mash until smooth and fluffy. Stir in sour cream or cream cheese if using, then season with salt and pepper.
  6. If needed, nestle sausages back into the simmering onion gravy for a couple minutes until heated through.
  7. To serve, spoon a generous mound of mash onto warm plates. Top with sausages and ladle over the onion gravy. Garnish with chopped parsley or chives if desired.

Notes

For gluten-free, use gluten-free sausages and flour. For dairy-free, use plant-based butter and milk. Caramelize onions slowly for best flavor. If gravy is too thick, add more broth; if too thin, simmer longer or add a bit more flour mixed with water. Keep everything warm in a low oven if needed. Leftovers keep well for up to 3 days; store mash, sausages, and gravy separately.

Nutrition

Keywords: bangers and mash, onion gravy, British comfort food, mashed potatoes, sausages, easy dinner, classic recipe, weeknight meal

Find it online: https://prismtaste.com/bangers-and-mash-recipe-easy-homemade-comfort-food-with-onion-gravy/