A classic British comfort dish featuring high-quality sausages served atop silky mashed potatoes and finished with a rich, deeply caramelized onion gravy. This nostalgic meal combines beef stock, red wine, and slow-cooked onions to create an indulgent sauce that transforms simple ingredients into a satisfying, homestyle feast.
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Adapted from a video by Chef Jack Ovens
Bangers & Mash | Proper Comfort Food & The Most Incredible Onion Gravy
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1
Peel the potatoes, cut them in half lengthways, then into quarters, and dice into small uniform pieces to ensure even cooking.
2
Place potatoes in a large pot, cover with cold water by about an inch, and bring to a boil over high heat. Cook for 18-22 minutes depending on size until fork-tender, seasoning with salt.
3
Trim the onion ends, cut in half, and thinly slice following the natural grain lines. Lay the onion flat to finish slicing the final portion safely.
4
Lay sausages on a parchment-lined baking tray, prick lightly with a fork to release steam, and spray lightly with oil. Set aside until the last 10-15 minutes of cooking.
5
Melt 3 tablespoons of butter in a large pan over medium heat. Add sliced onions, sugar, and salt, mixing well. Cook on medium heat for 25-30 minutes, stirring every 5 minutes, until deeply caramelized. Adjust heat if needed to prevent burning.
6
Increase heat to medium-high and add 1/2 cup red wine (or beef stock as a substitute) and rosemary sprigs. Bring to a boil and reduce for about 10 minutes until the wine is reduced by approximately half.
7
Add 2 cups beef stock, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, and season with salt and pepper. Mix well, bring to a boil over high heat, cover with a lid, reduce heat to low, and simmer for 20 minutes. Meanwhile, roast the sausages at 200°C (400°F) for about 10 minutes on each side until golden and cooked through.
8
Carefully remove the lid, add 1 tablespoon balsamic vinegar. Mix 1 tablespoon cornflour with 1 tablespoon cold water to form a slurry, add to the pan, and keep stirring over medium heat until the gravy thickens, which should happen almost immediately.
9
Stir in 2 teaspoons of unsalted butter for a glossy finish (optional). Reduce heat to low and stir until the butter is completely melted, creating a beautiful, glossy onion gravy.
10
Drain the cooked potatoes and return to the pot. Add 150ml of warmed whole milk and 100g of room-temperature unsalted butter. Mash using a potato ricer or hand masher until smooth, or press through a sieve for silkier texture if desired. Season to taste with salt and white or black pepper.
11
Arrange a bed of mashed potatoes on a plate, lay the sausages on top, and generously spoon the onion gravy over everything. Finish with cracked black pepper and an optional garnish of fresh flat-leaf parsley.
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