Bangers and Mash with Onion Gravy
Recipes with Lincolnshire Sausage
The canonical British sausage meal: fat Lincolnshire bangers on a pile of buttery mashed potatoes, drowned in rich onion gravy. The gravy is the key, built from slowly caramelized onions deglazed with stock and a splash of Worcestershire. Nothing fancy. Nothing needs to be.
Prep Time
10 min
Cook Time
35 min
Servings
4
Difficulty
Easy
Ingredients
- 8 Lincolnshire sausages
- 1 kg floury potatoes, peeled and quartered
- 80g butter
- 100ml warm milk
- 3 large onions, thinly sliced
- 2 tbsp plain flour
- 500ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp Marmite (optional)
- 2 tbsp vegetable oil
- Salt and pepper
Steps
Cook sausages in a pan with 1 tbsp oil over medium heat for 20 minutes, turning every few minutes until golden brown all over. Remove and rest.
While sausages cook, boil potatoes in salted water for 15-20 minutes until tender. Drain, return to the pot, add butter and warm milk, mash until smooth. Season with salt and pepper. Keep warm with a lid on.
In the sausage pan (keep the fat), add 1 tbsp oil and the sliced onions. Cook over medium-low heat for 15 minutes, stirring occasionally, until deep golden and soft. Do not rush this.
Sprinkle flour over the onions and stir for 1 minute. Pour in the stock, Worcestershire sauce, and Marmite. Bring to a simmer, scraping up any brown bits from the pan. Cook 5 minutes until thickened. Season.
Pile mash in the center of each plate, lean the sausages against it, pour the onion gravy over everything.
Tips
The onion gravy makes or breaks this dish. Do not skip the 15 minutes of slow caramelization. Brown onions are not caramelized onions. Marmite adds a deep umami base that you cannot taste individually but would miss if absent.