About this Dish
Grilled sausages served over creamy mashed potato, smothered in onion gravy.
History & Origin
The nickname "bangers" dates to World War I, when meat-rationed sausages were filled with so much water they popped and banged while frying.
IngredientsServes 2
🌭Pork sausages (bangers), 8 thick-cut
🥔Maris Piper potatoes, 1kg peeled and quartered
🧈Unsalted butter, 50g
🥛Whole milk, 100ml warmed
🧅Large onions, 2 thinly sliced
🫙Beef stock, 500ml
🍺Worcestershire sauce, 1 tbsp
🌿Fresh thyme, 3 sprigs
🌾Plain flour, 1 tbsp
🫒Vegetable oil, 1 tbsp
Method
1
Heat the oil in a large frying pan over medium heat and add the sausages. Cook for 15–20 minutes, turning regularly until deeply golden brown all over. Remove and set aside, keeping the pan.2
In the same pan, add the sliced onions with a pinch of salt and cook over a low-medium heat for 20 minutes, stirring occasionally, until soft and caramelised. Add the thyme sprigs halfway through.3
Stir the flour into the onions and cook for 1 minute. Gradually pour in the beef stock, stirring constantly, then add the Worcestershire sauce. Simmer for 10 minutes until the gravy thickens to a rich, glossy consistency. Taste and season with salt and pepper.4
Meanwhile, boil the potatoes in well-salted water for 15–20 minutes until completely tender when pierced with a knife. Drain thoroughly and leave to steam dry in the colander for 2 minutes.5
Mash the potatoes until smooth, then beat in the warm milk and butter until creamy and fluffy. Season generously with salt and white pepper — don't be shy with the butter!6
Return the sausages to the gravy pan and warm through for 5 minutes so they soak up all that lovely flavour. Serve a generous pile of mash on each plate, lay the sausages on top, and ladle over plenty of onion gravy.User Reviews
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