Description
Bangers and Mash with onion gravy is a comforting British and Irish classic that combines juicy sausages with buttery mashed potatoes, all topped with a rich, flavorful onion gravy. A hearty, satisfying dish perfect for cozy dinners or St. Patrick’s Day celebrations.
Ingredients
For the bangers (sausages):
6–8 high-quality halal sausages (or your preferred variety)
1 tablespoon olive oil or butter
For the mashed potatoes:
2 pounds potatoes (Yukon Gold or Russet work well)
4 tablespoons butter
½ cup milk or cream
Salt and pepper, to taste
For the onion gravy:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon flour
1 cup suitable non-alcoholic liquid
1 cup beef or chicken stock
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Instructions
- Peel and chop the potatoes into even chunks. Boil them in salted water until fork-tender, about 15–20 minutes. Drain the potatoes and mash them with butter, milk, salt, and pepper until creamy. Keep warm.
- In a skillet, heat olive oil or butter over medium heat. Add the sausages and cook until browned on all sides and cooked through, about 12–15 minutes. Remove the sausages from the pan and keep them warm.
- In the same skillet, melt butter over medium-low heat. Add the onions and sauté until caramelized, about 10–12 minutes. Sprinkle the flour over the onions and stir for 1–2 minutes to form a roux.
- Gradually whisk in the non-alcoholic liquid, scraping up any browned bits from the bottom of the pan. Add the stock and Worcestershire sauce. Simmer for 8–10 minutes until the gravy thickens. Season with salt and pepper to taste.
- Spoon mashed potatoes onto plates. Place the sausages on top of the potatoes and generously ladle the onion gravy over everything. Serve hot.
Notes
Use any halal sausage of your choice, including chicken, beef, or plant-based options.
For a vegetarian version, use vegetarian sausages and vegetable stock.
For a richer mashed potato texture, substitute milk with heavy cream.
If you don’t have Worcestershire sauce, soy sauce or balsamic vinegar can be used as substitutes.
To make this dish gluten-free, substitute flour with cornstarch or a gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheat leftovers in a skillet or microwave, adding a splash of milk or stock to restore creaminess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
