British · Classics · Nut-free

Bangers & Mash with Onion Gravy

Sausages with buttery mashed potato and a deeply savoury onion gravy.

Ingredients

• • 8 sausages
• • 800 g potatoes
• • 60 g butter
• • 240 ml milk
• • 2 onion
• • 800 ml beef stock
• • 100 g flour
• • 160 g peas
• • ½ tsp (or to taste) black pepper

Method

1. 1Roast or fry the sausages for 25 minutes until deeply browned.
2. 2Boil the potatoes, then mash with butter and warm milk.
3. 3Slowly caramelise sliced onion in butter, stir in flour, then whisk in the stock to make gravy.
4. 4Serve the sausages on the mash with peas and plenty of gravy.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.