Bangers and mash with sage and onion gravy

Based on 3 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
pork sausages
400 g potatoes
onions
10 sage leaves
100 g butter
80 ml milk
1 pinch sugar
80 ml white wine
350 ml beef stock
1 tsp spicy mustard
2 tbsp starch
200 g peas
vegetable oil (for frying)
salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • peeler
  • pot (with lid)
  • colander
  • frying pan (large)
  • plate
  • paper towels
  • cooking spoon
  • whisk
  • pot

Nutrition per serving

Cal
1032
Protein
19 g
Fat
77 g
Carb
64 g
  • Step 1/4

    Slice onions. Pluck sage leaves, and keep the stems for cooking. Peel potatoes,  place in a large pot and cover with water. Salt the water well, then bring to a boil over medium-high heat. Reduce heat, then boil until soft, approx 15 min. Drain potatoes and leave in the pot to release steam briefly.
    • onions
    • 10 sage leaves
    • 400 g potatoes
    • knife
    • cutting board
    • peeler
    • pot (with lid)
    • colander

    Slice onions. Pluck sage leaves, and keep the stems for cooking. Peel potatoes, place in a large pot and cover with water. Salt the water well, then bring to a boil over medium-high heat. Reduce heat, then boil until soft, approx 15 min. Drain potatoes and leave in the pot to release steam briefly.

  • Step 2/4

    Add some vegetable oil to a large frying pan over medium heat. Add sage leaves and fry until crispy, then set aside on a plate lined with paper towel. Add sausages and fry until cooked through and browned, turning as needed. Set sausages aside. Before making the gravy, mash potatoes with butter and milk, then season well with salt and pepper. Put a lid on the potatoes to keep warm.
    • pork sausages
    • 80 g butter
    • 80 ml milk
    • salt
    • pepper
    • frying pan (large)
    • plate
    • paper towels
    • cooking spoon

    Add some vegetable oil to a large frying pan over medium heat. Add sage leaves and fry until crispy, then set aside on a plate lined with paper towel. Add sausages and fry until cooked through and browned, turning as needed. Set sausages aside. Before making the gravy, mash potatoes with butter and milk, then season well with salt and pepper. Put a lid on the potatoes to keep warm.

  • Step 3/4

    Add remaining butter to the same pan that the sausages were fried in, over medium heat. Add onions, and let cook for 10 min., season with sugar, then continue to cook for 5 min., until soft and caramelized. Deglaze with white wine. Once the wine has cooked off, approx. 2 min., add in the beef stock, and reserved sage stem, mustard, and the starch, dissolved in a little liquid. Bring to a boil, then reduce heat and whisk until thickened. Season with salt and generous amount of pepper.
    • 20 g butter
    • 1 pinch sugar
    • 80 ml white wine
    • 350 ml beef stock
    • 1 tsp spicy mustard
    • 2 tbsp starch
    • salt
    • pepper
    • whisk

    Add remaining butter to the same pan that the sausages were fried in, over medium heat. Add onions, and let cook for 10 min., season with sugar, then continue to cook for 5 min., until soft and caramelized. Deglaze with white wine. Once the wine has cooked off, approx. 2 min., add in the beef stock, and reserved sage stem, mustard, and the starch, dissolved in a little liquid. Bring to a boil, then reduce heat and whisk until thickened. Season with salt and generous amount of pepper.

  • Step 4/4

    Add peas to a saucepan of boiling, salted water and let simmer on medium high until cooked, approx 5 min. Drain peas, add to a bowl and combine with a knob of butter, if desired. Add sausages back to the pan with gravy and let warm through, approx 4 min. Serve the sausages and onion gravy on top of a bed of mashed potatoes, garnished with the fried sage leaves. Serve with peas on the side, if desired. Enjoy!
    • 200 g peas
    • pot

    Add peas to a saucepan of boiling, salted water and let simmer on medium high until cooked, approx 5 min. Drain peas, add to a bowl and combine with a knob of butter, if desired. Add sausages back to the pan with gravy and let warm through, approx 4 min. Serve the sausages and onion gravy on top of a bed of mashed potatoes, garnished with the fried sage leaves. Serve with peas on the side, if desired. Enjoy!