Bangers and Mash with Onion Gravy

Bangers and mash is quick and easy to make, and also makes a cheap yet very substantial meal. It's sure to be a hit with the entire family. Where once it was only possible to buy beef or pork sausages, there are now many different flavours available, from spicy to fruity. Mildly flavoured pork sausages are traditional for bangers and mash but feel free to use any of your choice
While bangers and mash makes a filling meal all on its own, you can serve it with peas, carrots, or a fresh salad for added colour and nutrition.

Bangers and Mash with Onion Gravy


6 Pork Sausages
1 Tbsp Rapeseed Oil

For the Onion Gravy

2 Onions, peeled and sliced
1 Tbs Rapeseed Oil
25 ml Madeira
Sea Salt and Black Pepper
200 ml Chicken Stock
200 ml Beef Stock
1 Tsp Bovril
1 Tsp marmite
Knob of Butter

For the Mash

3 Potatoes, baked and put through a ricer
100 g Butter
4 Tbsp Milk
Sea Salt and White Pepper


Heat the Oil in a frying pan and cook the Onions until deeply coloured, but not burned
Add the Madeira, Stock, Marmite and Bovril
Bring to the boil then simmer for 5 minutes,Season, then finish with Butter
Pan fry the sausages until deeply coloured in a little Rapeseed Oil
Melt the Butter in a saucepan for the Mash
Add the Potato and Milk and mix thoroughly
Season with Salt and Pepper
Serve a big spoonful with the Sausages and Onion Gravy, accompanied by your choice of vegetables