Bangers and mash with sage and onion gravy

Bangers and mash with sage and onion gravy

Based on 9 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"The elusively named ‘Bangers and mash’, is nothing other than a British classic of sausages in gravy over a bed of mashed potatoes: It’s truly rib-sticking comfort food. In this recipe, I’ve added a twist of crispy, fried sage leaves on top for crunch and fragrance. You’ll often see the dish made with British Cumberland sausage, which is a fresh, coarsely-ground and mildly herbal-seasoned pork sausage. Feel free to use the sausage (and meat) of your preference, but something with texture and a complementary flavor of its own is my tip! The gravy here is a classic onion gravy and can be easily whipped up quickly while the potatoes are simmering away. If you prefer red wine gravy, simply switch white wine for red. Serve your bangers and mash with a side of peas, buttered kale, or leeks for some added greens!"

Difficulty

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

Ingredients

Servings2
4
pork sausages
400 g
potatoes
2
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
MetricImperial

Utensils

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

How-To Videos

how-to-caramelize-onions

How to caramelize onions

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-cook-potatoes

How to cook potatoes

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1032
Protein19 g
Fat77 g
Carb64 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.
    • 2 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.
    • 4 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!

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