“Comfort Food Classic: Bangers and Mash with Rich Onion Gravy”

### Comfort Food Classic: Bangers and Mash with Rich Onion Gravy

Hello, lovely readers! Today, I’m excited to share a comforting British classic that’s perfect for those chilly evenings when you crave something hearty and satisfying—Bangers and Mash with Rich Onion Gravy. It’s a favorite in our home, especially with my trio of lively boys Edward, Alexander, and Barnaby, and even little Phillipa seems to enjoy watching from her high chair!

As a busy dad, I love recipes that combine simplicity with big, bold flavors, and this dish ticks all the boxes. There’s just something incredibly comforting about a plateful of creamy mashed potatoes and succulent sausages smothered in a rich, caramelized onion gravy. It’s a meal that feels like a warm hug, and believe me, after a day of chasing toddlers and changing nappies, we all need that!

#### Ingredients:

##### For the Sausages:
– 8 large pork sausages

##### For the Mashed Potatoes:
– 1.5 kg (3 lbs) potatoes, peeled and cut into chunks
– 100 ml (1/2 cup) milk
– 50 g (1/4 cup) unsalted butter
– Salt and pepper to taste

##### For the Onion Gravy:
– 2 large onions, thinly sliced
– 500 ml (2 cups) beef stock
– 2 tbsp plain flour
– 2 tbsp unsalted butter
– 1 tsp Worcestershire sauce
– Salt and pepper to taste

##### Optional Garnish:
– Fresh parsley, chopped

#### Method:

**Prep and Cook Sausages:**
1. Preheat your oven to 200°C (400°F).
2. Place the sausages on a baking tray and bake for 25-30 minutes, turning halfway through, until golden brown and cooked through.

**Prepare Mashed Potatoes:**
1. While the sausages are baking, place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
2. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste.
4. Mash the potatoes until smooth and creamy. Keep warm.

**Make the Onion Gravy:**
1. In a large frying pan, melt the butter over medium heat.
2. Add the sliced onions and cook, stirring frequently, until soft and caramelized, about 10-15 minutes.
3. Sprinkle the flour over the onions and stir well to combine, cooking for an additional 2 minutes.
4. Gradually pour in the beef stock, stirring continuously to prevent lumps.
5. Add the Worcestershire sauce and season with salt and pepper to taste.
6. Simmer for 10 minutes, stirring occasionally, until the gravy has thickened.

**Assemble and Serve:**
1. Plate the mashed potatoes and top with the baked sausages.
2. Generously pour the onion gravy over the sausages and mashed potatoes.
3. Garnish with freshly chopped parsley if desired.
4. Serve immediately and enjoy!

Cooking at home with a young family can sometimes be a juggling act, but it’s moments like these—gathered around the table, sharing a delicious, home-cooked meal—that make all the chaos worth it. This Bangers and Mash is not only a hit with my kids but also a nostalgic nod to the comfort food I grew up with.

If you’ve had a go at this recipe, I’d love to hear how it turned out for you. Share your pictures and stories in the comments below or tag me on social media. Happy cooking, and may your homes be filled with the warmth and joy of good food and great company!

Cheers,
Al

Ingredients

### Ingredients:

#### For the Sausages:
– 8 large pork sausages

#### For the Mashed Potatoes:
– 1.5 kg (3 lbs) potatoes, peeled and cut into chunks
– 100 ml (1/2 cup) milk
– 50 g (1/4 cup) unsalted butter
– Salt and pepper to taste

#### For the Onion Gravy:
– 2 large onions, thinly sliced
– 500 ml (2 cups) beef stock
– 2 tbsp plain flour
– 2 tbsp unsalted butter
– 1 tsp Worcestershire sauce
– Salt and pepper to taste

#### Optional Garnish:
– Fresh parsley, chopped

Method

### Method:

1. **Prep and Cook Sausages:**
– Preheat your oven to 200°C (400°F).
– Place the sausages on a baking tray and bake for 25-30 minutes, turning halfway through, until golden brown and cooked through.

2. **Prepare Mashed Potatoes:**
– While the sausages are baking, place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
– Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
– Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste.
– Mash the potatoes until smooth and creamy. Keep warm.

3. **Make the Onion Gravy:**
– In a large frying pan, melt the butter over medium heat.
– Add the sliced onions and cook, stirring frequently, until soft and caramelized, about 10-15 minutes.
– Sprinkle the flour over the onions and stir well to combine, cooking for an additional 2 minutes.
– Gradually pour in the beef stock, stirring continuously to prevent lumps.
– Add the Worcestershire sauce and season with salt and pepper to taste.
– Simmer for 10 minutes, stirring occasionally, until the gravy has thickened.

4. **Assemble and Serve:**
– Plate the mashed potatoes and top with the baked sausages.
– Generously pour the onion gravy over the sausages and mashed potatoes.
– Garnish with freshly chopped parsley if desired.
– Serve immediately and enjoy!