Bangers & Mash
Recipe type: Entree
Pork Sausages & Onion Gravy
  • 4 pork sausages
  • ½ large onion, cut into thin slices
  • ⅓ cup water
  • ⅔ cup chicken or beef stock
  • 1 tsp flour
  • 1 tsp butter (optional)
  • Olive oil (for cooking)
Mashed Potatoes
  • 2-3 large potatoes, peeled and quartered
  • 5-6 cups of water
  • Milk or cream, to preferred (this affects the consistency of your potatoes - I usually go with about ½-2/3 cup skim milk)
  • Butter, to taste (I usually use at least ⅓ of a stick)
  • Salt/pepper, to taste
To make your mashed potatoes:
  1. Pour your water into a high-sided pot and bring it to a boil over medium-high heat.
  2. Add quartered potatoes and allow them to cook in the boiling water for 20-30 minutes, or until the pieces are fork tender (i.e., the tines of your fork slide in easily with no resistance).
  3. Drain all but ⅓ cup of water from the pot.
  4. Using a potato masher (or a fork/spoon), firmly mash your boiled potatoes.
  5. Stir in milk (or cream) until desired consistency is reached.
  6. Add butter and salt/pepper to taste (the more the better, I say!)
  7. Cover and set aside while you cook your sausages.
To make your sausages and gravy:
  1. Heat about ½ tbsp olive oil on medium heat until it starts to bubble/sizzles.
  2. Place sausages in the pan, evenly spaced (make sure they don't touch).
  3. Pour ⅓ cup water into the pan, and cover the pan.
  4. Cook sausages until water evaporates, making sure to flip the sausages at least once to get them nice and browned on each side.
  5. Once your sausages are cooked, pull them out of the pan and set them side to rest. Keep your stove on!
  6. Add your sliced onions back to the pan and cook them in your sausage grease. Add butter, if desired.
  7. Cook onions until they are soft and browned.
  8. Add your chicken/beef stock and flour to the pan, and let it cook down into a gravy.
To assemble:
  1. Scoop a big mound of mashed potatoes onto a plate, and create a slight dent in the middle (the gravy crater, if you will).
  2. Place two sausages on top of the potatoes.
  3. Spoon gravy generously on top of everything.
  4. Dig in!
Recipe by Just Putzing Around the Kitchen at