Bangers and mash with sage and onion gravy

Name: Bangers and mash with sage and onion gravy
Prep time: 40 min
Total time: 40 min
Yield: 2
Cuisine: british
Ingredients: 4 pork sausages; 14 oz potatoes; 2 onions; 10 sage leaves; 3.5 oz butter; 0.33 cup milk; 1 pinch sugar; 0.33 cup white wine; 1.5 cups beef stock; 1 tsp spicy mustard; 2 tbsp starch; 1.5 cups peas; vegetable oil (for frying); salt; pepper

Based on 13 ratings

In app

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 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

pork sausages

400 g

potatoes

onions

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

Utensils

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

Nutrition per serving

Cal1032

Fat77 g

Protein19 g

Carb64 g

Step 1/4
- 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
- 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
- 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
- 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!
Enjoy your meal!