with Bangers & Mash

Indulge in the best type of wholesome comfort food. Enjoy creamy mash topped with bangers (sausages) and drenched in homemade caramelised onion gravy. It's a truly soul satisfying dish that will leave you craving more. Simple, delicious, and made from scratch!

Serves 4

Effort: Easy

Prep: 15 mins

Cook: 30 mins

Gluten free

Ingredients

Olive oil
2 red onions, halved and thinly sliced
1 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp cornflour
1/2 cup red wine
3 cups beef stock
1 tbsp Worcestershire sauce
1 tbsp fresh rosemary
8 pork sausages
1kg potato , peeled and cut into large (2 inch) chunks
1/2 tsp salt
4 tbsp unsalted butter
3/4 to 1 cup hot milk

Instructions

Make caramelised onion gravy

Drizzle a little olive oil into a saucepan. Add the sliced onions and cook slowly on a medium heat for 15 mins.
Stir every now and then until they are soft and caramelised. This part is crucial - make sure the onions have softened.
Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
Stir the cornflour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while pouring in the wine, until you have a smooth, thick sauce.
Add the Worcestershire sauce & increase the heat and bubble for a few mins until reduced by about half.
Add the stock and some seasoning, and continue bubbling for 10 mins to create a rich thick gravy.
Sprinkle in the chopped rosemary and stir through. Keep warm until you are ready to serve.

Make bangers & mash

Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they are just tender when pierced with a knife. Be careful not to over-boil them.
Thoroughly drain the potatoes and place them back in the hot empty pot. Using a hand masher mash the potatoes while they're hot until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey.
Use a wooden spoon to beat in the butter. Stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
To Prepare the Sausages: Preheat the oven to 200c/ 180c fan. While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned.
To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy.

Hints & tips

Sausages - Bangers & Mash is a dish consisting of sausages served with mashed potatoes and onion gravy. Also known as sausages and mash, it’s a quintessential British dish that’s served throughout the UK. Traditionally, pork sausages are used in this recipe, but if you have a preference for beef sausages, feel free to use them instead.

Onions - This dish calls for red onions due to their sweeter taste and vibrant colour. However, if you prefer, white onions can be a suitable and tasty alternative.

Also, make sure you take your time to really soften the onions otherwise you will end up with crunchy onions pieces in your gravy.

Wine - Use a dry red wine for this recipe such as a shiraz - a cheapy bottle will work just fine, make sure its not too fruity! Please don’t use sweet red wine.

Rosemary - If you don't have fresh rosemary available, you can easily substitute it with dried rosemary. Just remember, 1 tablespoon of fresh rosemary can be replaced with 1 teaspoon of dried rosemary.

Serving suggestion - Bangers and mash is traditionally served with boiled frozen peas. Its an easy side to go with this comforting dish. Some bread and butter to mop up the gravy at the end wouldn’t go a miss.

Portion size - Serves 4 or 2 with leftovers.

Storage - Store in the fridge for 3 days. Gravy is suitable for freezing for an easy dinner later down the track.

Caramelised Onion Gravy