Bangers and Mash Onion Gravy (Printable View)
Comforting British classic with juicy halal sausages, creamy mashed potatoes, and rich onion gravy for a satisfying meal.
# What You’ll Need:
→ Sausages
01 - 8 halal beef or chicken sausages
02 - 1 tablespoon vegetable oil
→ Mashed Potatoes
03 - 2.5 pounds potatoes, peeled and cut into 1-inch chunks
04 - 1/4 cup milk
05 - 3 tablespoons unsalted butter
06 - Salt and freshly ground black pepper, to taste
→ Onion Gravy
07 - 2 large onions, thinly sliced
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon vegetable oil
10 - 2 tablespoons all-purpose flour
11 - 2 cups halal beef or vegetable stock
12 - 1 teaspoon Worcestershire sauce (halal-certified)
13 - 1 teaspoon Dijon mustard
14 - Salt and black pepper, to taste
# Cooking Steps:
01 - Place the potato chunks in a large pot and cover with salted water. Bring to a boil and cook until the potatoes are very tender, approximately 15 to 20 minutes. Drain the potatoes thoroughly and return them to the pot. Add milk, butter, salt, and pepper, then mash until smooth and creamy. Cover to keep warm.
02 - While the potatoes are cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the halal sausages and cook, turning occasionally, until they are browned on all sides and cooked through, about 15 to 20 minutes. Transfer the cooked sausages to a plate and keep them warm.
03 - In the same skillet used for the sausages, add 2 tablespoons of butter and 1 tablespoon of vegetable oil. Add the thinly sliced onions and a pinch of salt. Cook over medium-low heat, stirring periodically, until the onions are softened and caramelized to a golden brown, which takes about 10 to 12 minutes.
04 - Sprinkle the all-purpose flour over the sautéed onions and stir well to combine. Cook for 1 to 2 minutes, allowing the flour to fully absorb the fats and cook slightly.
05 - Gradually pour the beef or vegetable stock into the skillet while continuously stirring to prevent lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring frequently, until the gravy achieves a rich, thick consistency. Season with salt and pepper to taste.
06 - Arrange the cooked sausages atop generous portions of the creamy mashed potatoes. Spoon the rich onion gravy generously over the sausages and potatoes, and serve immediately.
# Expert Tips:
01 -
- You'll be amazed how quickly something so deeply flavorful comes together, making weeknight dinners feel utterly special.
- It's a meal that truly warms you from the inside out, turning simple ingredients into pure, unadulterated comfort.
02 -
- True gravy magic happens when you let those onions really take their time to caramelize – patience here pays off tenfold.
- Don't rush the mashing; fully draining the potatoes and then adding warm milk and soft butter ensures the creamiest, lump-free result every time.
03 -
- For the silkiest gravy, pass it through a fine-mesh sieve after cooking, gently pressing the onions if you want a completely smooth texture.
- If your mash ever ends up a little dry, a splash of hot stock or extra warm milk can bring it back to life without losing its creamy texture.