Description
Bangers and mash is a classic British dish that’s simple to make and packed with flavor. It features sausage links, creamy mashed potatoes, and a rich onion gravy.
Ingredients
Units
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- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
- 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
- Mashed potatoes (optional)
- Sweet baby peas (optional)
Instructions
- Cook sausages: Heat olive oil in a large nonstick skillet over medium heat. Add sausages and cook until browned and cooked through, about 10-12 minutes, turning frequently. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pan.
- Make gravy: Add butter to the skillet and cook until melted and bubbly. Add onion and stir until translucent and golden brown, about 10 minutes. Stir in garlic until fragrant, about 30 seconds.
- Thicken gravy: Add flour and mix until combined. Gradually add beef broth, stirring until it becomes a smooth sludge. Simmer, stirring, until the gravy thickens slightly, but is still a little thinner than desired (it will thicken more as it sits). Season with salt and pepper.
- Return sausages: Transfer sausages back to the pan to warm through.
- Serve: Serve with mashed potatoes and sweet baby peas, if desired.
Notes
- Gravy variations: Instead of beef broth, you can use Guinness beer or a combination of beef broth and wine.
- Additional flavors: For extra flavor, add a little mustard or Worcestershire sauce to the gravy.
Nutrition
- Serving Size: 1 Serving
- Calories: 700kcal
- Sugar: 1g
- Sodium: 1400mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
