Bangers and mash with red onion gravy is the British pub classic when you want juicy pork sausages, creamy mash and a sweet-sharp onion gravy. Oven-bake or pan-fry 6x Pork Sausages - 350g Pack, then simmer red onions into a proper gravy. Shop Sausages for butcher pork sausages.
Ingredients
- 6 pork sausages (about 350–400g pack)
- Mash: 900g potatoes, 40g butter, splash of milk; salt and pepper
- Red onion gravy: 2 red onions sliced, 1 tbsp oil, 1 tsp sugar, 1 tbsp flour, 300ml beef stock, splash of balsamic or Worcester sauce
- Peas or greens to serve
Method
- Cook sausages in the oven at 190°C fan for 20–25 minutes (or pan-fry) until browned and cooked through.
- Boil potatoes; drain and mash with butter and milk. Season.
- For gravy: soften red onions in oil 10–12 minutes. Add sugar; cook until sticky. Stir in flour, then stock. Simmer until thick; finish with balsamic or Worcester.
- Plate mash, nestle sausages on top, pour over red onion gravy.
- Serve bangers and mash with red onion gravy — proper British pub supper.
Feeding a crowd? 12x Pork Sausages 700g Pack doubles the bangers. Browse Sausages for more sausage packs.