WOULD YOU EAT THIS TRUE BANGERS AND MASH WITH ONION GRAVY 🌭🥔🧅✨
Ingredients:
For the Bangers (Sausages):
8 pork sausages (Cumberland or your favorite variety)
1 tbsp olive oil
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and chopped
1/2 cup unsalted butter
1/2 cup whole milk or heavy cream
Salt and pepper to taste
For the Onion Gravy:
2 large onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
For the Mashed Potatoes:
Boil the Potatoes: Bring a large pot of salted water to a boil. Add the peeled and chopped potatoes and cook for 15-20 minutes, or until tender. Drain and set aside.
Mash the Potatoes: In the same pot, mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
For the Bangers:
Cook the Sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes or until browned and cooked through. Remove from the skillet and set aside.
For the Onion Gravy:
Cook the Onions: In the same skillet, add the butter and olive oil. Add the sliced onions and cook over medium heat, stirring occasionally, for 10-15 minutes until softened and golden brown.
Make the Gravy: Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
Serve:
Assemble the Dish: Serve the sausages over a generous portion of creamy mashed potatoes, smothered in rich onion gravy. Garnish with fresh parsley.
Helpful Tips:
Extra Creamy Mash: For ultra-creamy mashed potatoes, add a little extra butter or cream.
Vegan Option: Substitute the sausages and butter with vegan alternatives, and use vegetable broth for the gravy.
