📝 About This Recipe
A quintessential British comfort classic, this dish features succulent, high-quality pork sausages nestled in a cloud of buttery, velvet-smooth mashed potatoes. The star of the show is the deeply savory, caramelized onion gravy that ties the components together with its glossy richness and umami depth. Perfect for a chilly evening, this meal represents the heart of rustic pub-style dining at its most sophisticated and satisfying.
🥗 Ingredients
The Bangers
- 8 pieces High-quality Pork Sausages (Look for Cumberland or Lincolnshire varieties with high meat content)
- 1 tablespoon Vegetable Oil (for searing)
The Creamy Mash
- 2.5 lbs Yukon Gold or Maris Piper Potatoes (peeled and cut into even 2-inch chunks)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Whole Milk or Heavy Cream (warmed)
- to taste Salt and White Pepper (white pepper keeps the mash looking pristine)
The Rich Onion Gravy
- 2 Large Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 2 cups Beef Stock (high quality, low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Balsamic Vinegar (for acidity and color)
- 2 sprigs Fresh Thyme (leaves removed and chopped)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the peeled 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 fork-tender and falling apart slightly.
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3
While potatoes boil, 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. Remove sausages from the pan and set aside on a plate covered 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
Cook the onions slowly for about 15 minutes, stirring frequently, until they are soft, translucent, and have turned a deep golden caramel brown.
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6
Sprinkle the flour over the caramelized onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
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7
Slowly pour in the beef stock a little at a time, whisking or stirring constantly to prevent lumps from forming. Add the Worcestershire sauce, balsamic vinegar, and thyme.
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8
Simmer the gravy for 5-8 minutes until it has thickened enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
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9
Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot and let them sit for 1 minute to allow any remaining moisture to steam off.
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10
Mash the potatoes using a ricer for the smoothest texture, or a hand masher for a more rustic feel. Incorporate the room temperature butter and warm milk/cream gradually until the desired creaminess is achieved.
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11
Season the mash with salt and white pepper to taste, whipping it slightly with a wooden spoon for extra fluffiness.
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12
To serve, place a large mound of creamy mash on each plate. Use the back of a spoon to create a small well in the center.
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13
Nestle two sausages onto the mash and generously ladle the hot onion gravy over the top, ensuring plenty of onions are included in every serving.
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14
Garnish with a sprinkle of fresh chives and parsley for a pop of color and freshness.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from the outside in. Using a potato ricer is the secret to getting that professional, lump-free 'velvet' texture in your mash. Don't rush the onions; the deep flavor of the gravy comes entirely from slow caramelization. If the gravy becomes too thick, simply whisk in a splash more beef stock or water to loosen it. Prick the sausages with a fork before cooking if they are very fatty to prevent them from 'banging' or bursting.
🍽️ Serving Suggestions
Serve with a side of buttery petit pois (small peas) or steamed savoy cabbage. A pint of English Stout or a robust Brown Ale pairs perfectly with the rich gravy. For a bit of extra tang, serve a dollop of English mustard or HP sauce on the side. Warm crusty bread is excellent for mopping up any leftover onion gravy. A glass of medium-bodied red wine like a Merlot also complements the savory pork flavors.