Bangers and Mash with Onion Port Gravy
A comforting British classic featuring pork sausages served over creamy mashed potatoes and smothered in a rich, flavorful onion and port wine gravy.
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🍳 Cooking Flow
Sear sausages gently in oil and butter until browned, then set aside. → Sauté sliced onions, garlic, and flour in the same pan. → Deglaze with port wine, add Dijon mustard, Worcestershire sauce, and beef stock. → Simmer sausages in the sauce over high heat until reduced and thickened. → Serve hot over mashed potatoes and ladle gravy generously on top.
Cooking Steps
Brief Cooking Order
Sear sausages gently in oil and butter until browned, then set aside. → Sauté sliced onions, garlic, and flour in the same pan. → Deglaze with port wine, add Dijon mustard, Worcestershire sauce, and beef stock. → Simmer sausages in the sauce over high heat until reduced and thickened. → Serve hot over mashed potatoes and ladle gravy generously on top.
Introduction
A comforting British classic featuring pork sausages served over creamy mashed potatoes and smothered in a rich, flavorful onion and port wine gravy.
Step 1
Heat a skillet over medium-low heat and add olive oil along with a small pat of butter.
Step 2
Place sausages into the skillet and cook slowly on medium-low heat to develop color evenly on all sides without bursting the casings.
Step 3
Remove the browned sausages from the pan and set them aside on a plate.
Step 4
Add another knob of butter and the sliced onions into the same skillet, seasoning with salt and pepper.
Step 5
Once the onions soften and start to brown, stir in the chopped garlic and cook briefly until fragrant.
Ingredients List
Important Notes
Cook sausages over medium-low heat initially so the casings do not burst prematurely.
Be careful when adding cold or wet onions to hot butter/oil in the pan to avoid hot grease splatters.
Cooking out the flour for about a minute is essential to eliminate the raw flour taste before adding liquids.
High heat at the final stage quickly reduces the beef stock and port wine into a glossy, rich gravy.
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