Bangers and Mash with Onion Gravy Recipe
First and foremost, my recipe for bangers and mash is a timing plan aimed at helping you get all of the elements of the dish to your plate piping hot, all at the same time. It features perfect sausages, creamy buttery mashed potato, a stunning caramelised onion gravy and buttered peas & runner beans.
Servings 2 Servings
Calories 1694kcal
Ingredients
- 6 Pork Sausages 450g Total
- 30 g Beef Dripping
For the Onion Gravy:
- 3 Large Onions 600g
- 30 g Beef Dripping 2 tablespoon (You can also use lard or cooking oil)
- 1 tablespoon Flour
- 125 ml Ruby Port ½ Cup
- 375 ml Beef Stock 1½ Cups
- 1 teaspoon Marmite
- ¼ teaspoon Black Pepper
- Salt to Taste
For the Mashed Potato:
- 500 g Floury Potatoes 3½ Cups
- 75 g Butter 5 tablespoon (At room temperature)
- 50 ml Double Cream 3 tablespoon + 1 teaspoon (Heavy cream in the US)
- 1 Pinch White Pepper Be generous
- Salt to taste this will depend on your cooking method
For the Peas and Runner Beans:
- 150 g Runner Beans 1 Cup
- 150 g Frozen Peas 1 Cup
- 25 g Butter 1 tablespoon + 2 Tsp
- 1 Pinch Salt
- 1 Splash 2-3 tablespoon Water
Instructions
2 Hours Before You Are Ready To Serve:
- Cut the onions in half, peel them and then cut them into half-moon shapes around 2-3mm (⅛") thick.
- Heat a 28cm or 11" frying pan (not nonstick if possible) over a low-medium heat and cook for 90 minutes, stirring every 15 minutes at the start.
- After the onions have been cooking for an hour, they should start to cook a little quicker, stir them more frequently, and if there is a residue on the bottom of the pan that can not be scraped free, add a splash of water. You are aiming for some fairly dark (but not burnt) sweet caramelised onions. NB: You can complete this stage in advance and store the onions in the fridge covered in cling film for 2-3 days.
70 Minutes Before You Are Ready To Serve:
- Prick the potatoes with a fork, run them under some cold water and season them generously with salt. The salt will not season the mash, but it will make the potato skins better later. You can freeze them and serve them as stuffed skins.
- Place the potatoes in an air fryer and cook them for 60 minutes at 180° or 350°F, turning them over after 30 minutes.
30 Minutes Before You Are Ready To Serve:
- Top and tail the runner beans and cut them into bite-sized (25mm or 1") lengths.
- Place the frozen peas into a sieve or colander and run them under cold water to defrost them.
25 Minutes Before You Are Ready To Serve:
- Turn the heat under the onions up to medium-high, add the flour and stir for a minute or two.
- Pour in the port and stir until it thickens and reduces a little, this will take a minute or two.
- Pour in the beef stock, stir in the Marmite and black pepper, then have a taste, adding salt as required. Reduce the heat to a gentle simmer and cook until the sausages and mash are ready, stirring occasionally.
20 Minutes Before You Are Ready To Serve:
- Heat a 30cm or 12" (nonstick) frying pan over a medium heat and add the sausages. For the first 2-3 minutes, roll them around and get the skin on all sides of the sausages through the cooking oil. This will help stop them from curling up and will help you get an even colour.
- Cook the sausages for 20 minutes in total, moving them around regularly to get a nice even colour. If they are browning too quickly, reduce the heat a little.
10 Minutes Before You Are Ready To Serve:
- Place the cream in a small 15cm or 6" saucepan and heat it gently over a low to medium heat. You do not want to boil the cream, but just heat it to around 50-60°C or 125-140°C. Failing to do this will cause the mash to cool quickly and become "claggy" when you are adding the cream.
- Place the butter in the base of a saucepan or mixing bowl. I prefer to use a pan because metal conducts heat more easily, and it helps to keep the mash hot.
- The potatoes should now be ready, cut them in half, scoop out the flesh and pass it through a potato ricer over the butter. You can mash by hand if you wish. NB: Keep the skins, they are awesome filled and baked later, and they will freeze for up to 3 months.
- Mix the potatoes with the butter, adding the warmed cream as required. Do not overwork the potatoes to keep things nice and fluffy. Have a taste and add salt and white pepper as desired.
- 5 Minutes Before You Are Ready To Serve: (You will need to do this whilst preparing the mash)
- Heat a small 24cm or 10" frying pan over a medium heat and add the butter for the runner beans and peas.
- When the butter has melted and begins to foam, toss in the runner beans and saute for a minute or two.
- Add the peas, pour in the water, season with salt, toss and add a lid, then cook for a minute or two.
Time To Serve:
- By now, everything should be ready and perfectly cooked all at the same time.
- I start to serve with the mashed potatoes, followed by a generous splash of the onion gravy. Then I add the peas, runner beans and extra gravy on the side, everyone loves to pour their own gravy!
Nutrition
Serving: 1 | Calories: 1694kcal | Carbohydrates: 109g | Protein: 54g | Fat: 114g | Saturated Fat: 53g | Polyunsaturated Fat: 53g | Trans Fat: 2g | Cholesterol: 301mg | Sodium: 3542mg | Fiber: 16g | Sugar: 28g
