British
Bangers and Mash with Onion Gravy
Browned pork sausages over buttery mashed potatoes with slow onion gravy.
4 servings · 25 minutes prep · 45 minutes cook
Ingredients
Sausages
- 8 links, Cumberland or good pork bangers
- 1 tbsp, for browning
Mash
- 2 1/2 lb, peeled and cut into chunks
- 1 tsp, for the cooking water
- 1 tsp, for the mash
- 6 tbsp
- 3/4 cup, warm
- 1/2 tsp, freshly ground
Onion Gravy
- 2 large, thinly sliced
- 2 tbsp
- 2 tbsp
- 2 cups
- 2 tsp
- 1 tsp, optional
- 1 tsp, chopped, fresh; chopped
- 1/2 tsp, plus more to taste
- 1/2 tsp, freshly ground
Directions
Cook Sausages and Mash
- Place russet potatoes in cold water seasoned with salt. Simmer for 15 to 18 minutes, until tender.
- Meanwhile, heat avocado oil in a skillet over medium heat. Cook british pork sausages for 14 to 18 minutes, turning often, until browned and cooked through to 160°F. Transfer to a plate.
- Drain the potatoes, return them to the hot pot for 1 minute, then mash with mash butter, whole milk, mash salt, and mash pepper.
Make Onion Gravy
- Add yellow onion and gravy to the sausage skillet. Cook over medium heat for 12 to 15 minutes, until soft and golden.
- Sprinkle in all purpose flour and cook for 1 minute.
- Whisk in beef stock, worcestershire sauce, dijon mustard, thyme, , and .
- Simmer for 5 to 7 minutes, until glossy and thick enough to coat a spoon. Return sausages to warm for 2 minutes.
- Serve sausages over mash with onion gravy.
