Description
Juicy pork sausages over creamy mashed potatoes, smothered in rich, savory onion gravy. Classic British comfort food!
Ingredients
Scale
- 8 high-quality pork sausages (bangers)
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk (whole milk preferred for richness)
- 4 tablespoons butter, divided (2 for potatoes, 2 for onions)
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water (a couple of inches above the potatoes). Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain and Dry: Drain the potatoes in a colander. Return them to the empty pot and place over low heat for 1-2 minutes to evaporate excess moisture.
- Mash the Potatoes: Remove from heat. Add 2 tablespoons of butter and the milk. Mash until smooth and creamy (leaving a few lumps if desired).
- Season to Perfection: Season with salt and pepper to taste. Adjust seasoning as needed. Keep warm.
- Prepare the Sausages: Gently prick the sausages a few times with a fork.
- Pan-Fry the Sausages: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages (cook in batches if needed). Cook for 15-20 minutes, turning frequently, until evenly browned and cooked through (internal temperature of 160°F/71°C).
- Ensure Even Cooking (Optional): After browning, transfer sausages to a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until cooked through.
- Rest the Sausages: Let the sausages rest for a few minutes before serving.
- Sauté the Onions: In the same skillet used for the sausages, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Heat over medium heat. Add the thinly sliced onions and sauté for 15-20 minutes, or until softened and caramelized, stirring frequently.
- Add Flour and Cook: Sprinkle the flour over the caramelized onions. Cook for 1-2 minutes, stirring constantly.
- Deglaze the Pan: Gradually pour in the beef broth, stirring constantly to prevent lumps. Scrape the bottom of the skillet to loosen any browned bits.
- Simmer and Thicken: Add the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 5-10 minutes, or until thickened to your desired consistency, stirring occasionally.
- Season and Adjust: Season with salt and pepper to taste. Adjust seasoning as needed.
- Plate the Mash: Spoon mashed potatoes onto each plate, making a well in the center.
- Add the Bangers: Arrange sausages on top of the mashed potatoes.
- Ladle the Gravy: Ladle onion gravy over the sausages and mashed potatoes.
- Garnish (Optional): Garnish with chopped parsley.
- Serve Immediately: Serve hot and enjoy!
Notes
- Choose high-quality sausages for the best flavor.
- Don’t overcook the sausages.
- Yukon Gold potatoes are recommended for creamy mashed potatoes.
- Avoid over-mashing the potatoes.
- Caramelize the onions properly for a rich gravy flavor.
- Adjust seasoning to your taste.
- Mashed potatoes and gravy can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 50 minutes