📝 About This Recipe
Transport your family to a cozy English pub with this quintessential comfort meal that kids and adults alike will adore. Featuring juicy, high-quality pork sausages nestled atop a cloud of buttery, velvet-smooth mashed potatoes, the dish is finished with a rich, kid-friendly onion gravy. It’s a wholesome, hearty 'Global Favorite' that balances savory proteins with the ultimate creamy side dish.
🥗 Ingredients
The Bangers
- 8 pieces High-quality pork sausages (Traditional Cumberland or Lincolnshire style preferred)
- 1 tablespoon Vegetable oil (for searing)
The Creamy Mash
- 2.5 lbs Yukon Gold or Russet potatoes (peeled and cut into 2-inch chunks)
- 4 tablespoons Unsalted butter (at room temperature)
- 1/2 cup Whole milk (warmed)
- 2 tablespoons Heavy cream (for extra richness)
- 1 teaspoon Sea salt (plus more for boiling water)
- 1/4 teaspoon White pepper (finely ground)
The Golden Onion Gravy
- 1 large Yellow onion (very thinly sliced)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Beef stock (low sodium)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Balsamic vinegar (for depth and color)
The Veggie Side
- 1.5 cups Frozen sweet peas (steamed until bright green)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are very tender when pierced with a fork.
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3
While potatoes simmer, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 12-15 minutes until browned on all sides and cooked through (internal temp 160°F). Remove sausages to a plate and tent with foil.
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4
In the same skillet used for the sausages, melt 2 tablespoons of butter over medium heat. Add the sliced onions and a pinch of salt.
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5
Sauté the onions for about 10-12 minutes, stirring frequently, until they are soft and a deep golden brown. This caramelization is key for the flavor!
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6
Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
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7
Slowly whisk in the beef stock, a little at a time, to ensure no lumps form. Add the Worcestershire sauce and balsamic vinegar.
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8
Simmer the gravy for 5 minutes until thickened. Taste and adjust seasoning with salt and pepper. Keep warm on low heat.
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9
Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot for 1 minute to allow any excess moisture to steam off.
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10
Mash the potatoes using a potato ricer or masher until smooth. Slowly fold in the room-temperature butter, warm milk, and heavy cream.
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11
Whip the potatoes with a wooden spoon until fluffy, then season with salt and white pepper.
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12
Steam the peas in a small amount of water or in the microwave for 2-3 minutes until tender.
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13
To serve, place a large dollop of mash on each plate, make a small well in the center, and nestle two sausages on top.
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14
Generously ladle the hot onion gravy over the sausages and mash, and serve the bright green peas on the side.
💡 Chef's Tips
Use a potato ricer for the smoothest, lump-free mash; it makes a world of difference in texture. Do not prick the sausages before cooking; keeping the skins intact ensures the juices stay inside for maximum flavor. If the gravy becomes too thick, simply whisk in a splash more beef stock or water to reach your desired consistency. For kids who are picky about onion texture, you can blend the gravy with an immersion blender before serving. Ensure your butter and milk are warm when adding to the potatoes to keep the mash light and airy rather than gummy.
🍽️ Serving Suggestions
Serve with a side of 'Mushy Peas' or buttered garden peas for a traditional touch. A dollop of English mustard or HP sauce on the side adds a lovely tang for the adults. Pair with a cold glass of apple juice for the kids or a crisp English cider for the grown-ups. Follow up with a simple fruit crumble for the ultimate British Sunday dinner experience. Warm crusty bread rolls are perfect for mopping up any leftover onion gravy.