Bangers and Mash



Prep time


Cooking time


Total time




  • 8 pork sausages

  • 2 tablespoon olive oil

  • 2 tablespoon Butter

  • 8 onions (sliced)

  • 1 teaspoon fine sugar

  • 1 tablespoon flour (all-purpose)

  • 1 1/4 cup beef stock

  • 3 pound potatoes (medium-large)

  • 1/4 cup Butter

  • 2/3 cup heavy cream

  • 1 tablespoon whole grain mustard


  • Gravy – over medium-high heat add 2 Tbsp olive oil and 2 Tbsp butter in large pan until bubbly, then add onion slices and mix well. Cover and cook over medium-low heat for 30 minutes, stirring often. Add sugar, mix well, cook for another 5 minutes or until onions are slightly carmelized. Remove pan from heat and stir in flour, then gradually stir in beef stock. Return pan to heat, bringing contents to a boil while stirring. Simmer for 3 – 5 minutes or until thickened. Season with salt and pepper.
  • While cooking the gravy, boil potatoes in salted water for about 20 minutes. Drain then mash the with remaining butter, cream, and mustard. Season with salt and pepper.
  • Broil or grill sausages during while cooking gravy and potatoes, for 15-20 minutes or until done. Turn often so they brown evenly.
  • Put potatoes on a plate, add sausages to one side, then add gravy. Goes great with an English ale such as Tetley’s or Boddington’s.