Description
A classic British comfort food, Bangers and Mash features savory pork sausages cooked to perfection and served with a rich onion and garlic gravy. This easy-to-make recipe combines browned sausages, caramelized onions, and a smooth beef broth gravy, perfectly complemented by creamy mashed potatoes and sweet baby peas for a balanced and hearty meal.
Ingredients
Scale
Sausages and Gravy
- 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
Optional Sides
- Mashed potatoes
- Sweet baby peas
Instructions
- Cook the 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.
- Prepare the Onion and Garlic: Add butter to the skillet and cook until melted and bubbly. Add the sliced onion and stir occasionally until translucent and golden brown, about 10 minutes. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Make the Gravy: Sprinkle in the flour and mix well to combine with the onion mixture. Gradually pour in the beef broth while stirring constantly to prevent lumps, forming a smooth sauce. Simmer, stirring occasionally, until the gravy thickens slightly but remains a bit thinner than desired since it will thicken more as it cools. Season with salt and pepper to taste.
- Warm the Sausages: Return the sausages to the pan with the gravy and warm through, allowing flavors to meld.
- Serve: Plate the sausages with the rich onion gravy and serve alongside creamy mashed potatoes and sweet baby peas for a complete traditional meal.
Notes
- For a richer flavor, use homemade beef broth instead of store-bought.
- Be careful not to overcook the sausages to keep them juicy and tender.
- You can substitute pork sausages with chicken or beef sausages for variation.
- If you prefer a thicker gravy, let it simmer a few minutes longer before adding the sausages back in.
- Leftover gravy can be refrigerated and reheated, stirring occasionally for smooth consistency.
