Bangers & Mash (with Onion Gravy)

This is the kind of dish I could never take off a pub menu. Bangers & mash is pure comfort food — buttery potatoes, rich onion gravy, and proper sausages. It’s simple, nostalgic, and exactly what you want on a cold night or with a pint in hand.

Ingredients

Mash

• 4 large potatoes, peeled

• 2 tbsp butter

• ½ cup cream (warmed)

• Salt and pepper

Sausages & Onion Gravy

• 1kg beef or pork sausages

• 2 large brown onions, sliced

• ½ cup red wine

• 2 tbsp Maggi gravy mix, dissolved in ½ cup warm water

• Dash of Worcestershire sauce

• Salt and pepper

Method

1. Cook the sausages
   Heat a pan over medium heat and cook sausages until browned and almost cooked through. Remove and set aside, keeping the fat in the pan.

2. Caramelise the onions
   Add sliced onions to the pan and cook slowly in the sausage fat until soft and golden.

3. Make the gravy
   Deglaze with red wine, scraping up any bits. Simmer for a few minutes, then add the gravy mixture. Stir until thickened, adjusting with water or extra gravy mix as needed. Add Worcestershire sauce, season to taste, and return sausages to the pan to finish cooking.

4. Make the mash
   Boil potatoes in salted water until soft. Drain and return to the pot. Add butter, salt and pepper, and mash until smooth. Stir through warm cream until silky.

5. Serve
   Spoon mash onto plates, top with sausages and plenty of onion gravy. Serve with peas on the side.