Bangers And Mash Recipe
House pork and sage sausage, grilled onion, mashed potato, with a side of red wine gravy.
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Ingredients
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Sausages & Toppings
Mashed Potato
Red Wine Gravy
Method
Sausages & Toppings
- 1
Prep
Bring sausages to room temperature for 15 minutes. Slice the onion into 1/4-inch rings or half-moons depending on preference.
- 2
Cook sausages
Heat 1 tbsp olive oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F / 71°C) — about 12–15 minutes depending on thickness. If they begin to brown too quickly, reduce heat to medium-low and cover loosely for a few minutes to finish cooking. Transfer sausages to a warm plate and tent with foil.
- 3
Caramelize onion
In the same skillet, add 1 tbsp unsalted butter. Once melted, add the sliced onion and a pinch of salt. Cook over medium-low heat, stirring occasionally, until soft and deeply golden, about 10–12 minutes. If the pan becomes dry, add a splash (1–2 tsp) of water or a teaspoon of olive oil. When onions are caramelized, remove from heat and set aside. Stir in chopped parsley if using.
Mashed Potato
- 4
Peel and cut potatoes
Peel the potatoes (optional: leave some skin for texture) and cut into roughly 1–1.5 inch cubes so they cook evenly.
- 5
- 6
Warm dairy
While potatoes cook, warm the milk and 2 tbsp butter (and the optional 2 tbsp cream) in a small saucepan or microwave until butter is melted and mixture is hot but not boiling.
- 7
Mash
Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth. Pour in warmed milk/butter mixture a little at a time, stirring until you reach a creamy consistency. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp nutmeg (optional). Taste and adjust seasoning.
Red Wine Gravy
- 8
Deglaze pan
After removing sausages, pour off any excess fat from the skillet, leaving about 1 tbsp along with browned bits. Return skillet to medium heat and add 1 tbsp unsalted butter. Once melted, sprinkle in 1 tbsp flour and cook, stirring, for 1–2 minutes to form a roux and cook out the raw flour taste.
- 9
- 10
Simmer and finish
Add a sprig of fresh thyme (or 1/2 tsp dried), then simmer the gravy gently for 4–6 minutes until slightly thickened. Remove thyme sprig, taste and season with 1/2 tsp salt and 1/4 tsp black pepper (adjust as needed). If gravy is too thin, simmer a minute longer; if too thick, add up to 2 tbsp water or stock. Keep warm until ready to serve.
