Bangers & Mash (Sausage with Onion Gravy)
25 min4
Browned sausages served over mashed potato with a rich caramelized onion and beef gravy.
| prepPeel and mash potatoes; keep warm | ||||||||||
| 7 ml oil | Brown sausages, medium-high heat, 8 min | Remove sausages; reduce heat to medium | Ensure 2 tbsp oil; add butter if needed | Sauté onion & garlic until golden, 4 min | Add flour, stir constantly, 1 min | Gradually add stock, mix to smooth paste | Add soy sauce | Simmer, stirring, until thickened, 2–3 min | Season with salt & pepper; taste & adjust | Serve sausages with gravy, potato & peas |
| 8 sausages | ||||||||||
| 25 g unsalted butter (if needed) | ||||||||||
| 1 large onion, halved and finely sliced | ||||||||||
| 2 garlic cloves, minced | ||||||||||
| 25 g plain flour | ||||||||||
| 480 ml beef stock | ||||||||||
| 1/4 tsp dark soy sauce (or gravy browner) | ||||||||||
| 1/4 tsp cooking salt | ||||||||||
| 1/2 tsp black pepper | ||||||||||
| Mashed potato | ||||||||||
| Peas | ||||||||||
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