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Pork recipe

Bangers and Mash with Onion Gravy

Irish pork sausages cooked low and slow, piled on buttery mash and covered in a sweet, slow-cooked onion gravy.

Prep
15 min
Cook
35 min
Serves
4
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Pork sausages on mashed potato with onion gravy and green peasIllustration

Ingredients

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Method

Making the Mash

  1. Boil the potatoes in salted water for 15 to 20 minutes until tender
  2. Drain and mash with 40 g of the butter and the warm milk
  3. Season with salt and pepper and keep warm

Cooking the Sausages

  1. Heat the olive oil in a large frying pan over medium-low heat
  2. Cook the sausages for about 15 minutes, turning often, until browned all over and cooked through
  3. Do not prick them, so they stay juicy
  4. Move to a plate and keep warm

Making the Onion Gravy & Serving

  1. In the same pan, melt the remaining 20 g of butter and add the onions
  2. Cook gently for 10 to 12 minutes until soft and golden, then add the sugar and cook for 2 minutes more
  3. Stir in the flour and cook for 1 minute
  4. Slowly pour in the beef stock, stirring all the time, then add the Worcestershire sauce
  5. Simmer for 5 minutes until thick and season to taste
  6. Cook the peas, then serve the sausages on the mash with the onion gravy poured over

Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.

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