Elevate classic comfort food with this ultimate Bangers 'n' Mash recipe. Enjoy perfectly cooked sausages and a helping of extra-fluffy, smooth mashed potatoes, all drenched in a rich, deeply flavored onion gravy made with red wine and savory beef stock. It's a comforting and indulgent meal that's worth the extra effort!
Servings: 5
1 tbsp
sunflower oil
8
pork sausages
[the best quality you can find]
100 ml
milk
50 g
butter
3
onions
[small, finely sliced]
1
thyme
[sprig]
1
bay leaf
1
sugar
[pinch]
1 tsp
flour
[plain]
1 tbsp
red wine vinegar
1
red wine
[glass]
100 ml
milk
[whole best, any will do]
1 tsp
soy sauce
400 ml
beef stock
[made with 1 stock shot or cube]
Preheat oven to 200°C (180°C fan). Brown pork sausages (8x) in sunflower oil (1tbsp) for 8-10 minutes in an ovenproof pan, turning to color all sides. Remove sausages, melt butter (5g) in the pan, add onions (3x), thyme (1x), bay leaf (1x), and sugar (1x), and stir. Return sausages and their juices to the pan, then roast everything for 20 minutes, turning sausages halfway.
Prepare mashed potatoes: Boil [potatoes] in salted water for 10-12 minutes until tender. Drain, then heat milk (100ml) in the pan. Rice potatoes into hot milk and mash well. Beat in butter (45g) gradually over low heat until mash is smooth and fluffy. Keep warm.
Remove sausages from oven and keep warm. Stir and caramelize onions in the pan, then add flour (1tsp)and cook for 1 minute. Add red wine vinegar (1tbsp), simmer briefly, then pour in wine and soy sauce (1tsp), reducing to a thick paste. Add beef stock (400ml) and boil for 3-4 minutes to make gravy. Optionally remove thyme and bay. Serve mash, sausages, and gravy together.