A traditional British dish, bangers and mash is a must-try for everyone at least once in a lifetime. But when you try it using this recipe, we think you’ll be back for more!
4 (113g / 4oz) banger sausages
- FOR THE ONION GRAVY
2 tbsp unsalted butter
1 cup sliced onions
2 cups beef bone broth
1 tsp chopped fresh thyme or other herb of choice
Fine sea salt and ground black pepper
1 batch Mashed Fauxtatoes, for serving
- Preheat a grill or broiler to high heat.
- Bring a pot of water to a rolling boil. Boil for 8 minutes after adding the sausages.
- In the meantime, prepare the onion gravy: In a skillet over medium-high heat, melt the butter. Cook until the onions are translucent and just starting to brown, about 6 minutes. Bring the broth to a boil and remove from the heat. Boil for 10 minutes, or until the liquid is half-way reduced. Season with salt and pepper after adding the thyme.
- Place the boiled sausages on the grill or, if using an oven broiler, on a rimmed baking sheet and grill or broil for 1 to 2 minutes, or until the outsides are charred to your preference.
- To serve, spoon 1/2 cup mashed fauxtatoes onto each plate. Cover with the onion gravy and top with a sausage.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat the sausages for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through. In a small saucepan over medium heat, reheat the gravy until warmed.
- Recipe Notes
Browning the sausages on the grill or under the broiler is optional. They are fully cooked once boiled, but I always prefer the charred flavour of grilled or broiled sausages.
4 servings per container
- Amount Per ServingCalories319
- % Daily Value *
- Total Fat
- Saturated Fat 2.6g 13%
- Sodium 942mg 40%
- Total Carbohydrate
- Sugars 32.9g
- Protein 9.1g 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.