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True Bangers and Mash with Onion Gravy

Bangers and mash are served with an onion gravy for a classic staple in British and Irish cuisine; hearty and comforting on a cold blustery day.
Makes:4 servings


  • 4 links pork sausage
  • 2 pounds potatoes, peeled and cubed
  • ¼ cup butter
  • 2 tablespoons milk
  • 1 teaspoon dry mustard powder
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 large onions, chopped
  • 6 cups beef broth
  • 2 cups red wine


Prep:15 mCook:50 mReady:1 h 5 m
  1. Preheat the oven to 200 degrees F (95 degrees C).
  2. Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
  3. Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  4. Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
  5. Serve sausages with mashed potatoes; pour onion gravy on top.

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