How to make the ultimate comforting bangers and mash recipe with onion gravy
Our best ever bangers and mash recipe made with our Free Range traditional pork sausages and homemade rich onion gravy.
A Comforting Classic, Perfected
Cooking with amazing quality ingredients means that you can turn comforting classics into gourmet meals, effortlessly.
It doesn't get much more classic, or comforting, than bangers and mash. And when you use the very best Free Range pork sausages, you can take this much-loved dish to the next level - perfection.
Give your meat the accompaniments it deserves with silky, creamy, buttery mash and a homemade rich onion gravy that's packed with flavour.
Thomas Joseph Butchery Traditional Pork Sausages
Thomas Joseph Butchery Traditional Pork Sausages are made with 88% local Free Range pork as well as natural herbs and seasonings - that's all.
We proudly do not add and preservatives to our sausages (or any of our products), they're freshly made each day to ensure the very best quality and flavour.
With Himalayan salt, pepper and a pinch of nutmeg - our traditional pork sausages are just that, and all you need to make your best ever bangers and mash.
Here's the recipe.
The Ultimate Bangers & Mash Recipe with Rich Onion Gravy
INGREDIENTS:
Bangers
- 6 x Traditional Pork Sausages
- Knob Grass Fed butter
Mash
- 1kg Organic potatoes, peeled and cut into chunks
- 75ml whole milk
- 75ml double cream
- 100g Grass Fed butter
- Sea salt & cracked black pepper
Rich Onion Gravy
- 2 medium white onions, thinly sliced
- 400ml beef stock
- 175ml quality red wine
- 1 sprig fresh thyme
- 2 fresh bay leaves (or dried if unavailable)
- 1 teaspoon plain flour
- 1 teaspoon granulated sugar
- Knob Grass Fed butter
METHOD:
- Begin by preheating your oven to 200C, then in a large oven proof dish over a medium heat, melt a knob of butter and add your sausages - cooking for 4-5 minutes on each side until golden and caramelised
- Remove the sausages and set aside, then add your onions and another knob of butter to the same pan - followed by the thyme, bay leaves and sugar
- Cook the onions and herbs for 5 minutes until caramelised and fragrant, then add your sausages back on top and pop into the oven to roast for 20 minutes
- Whilst the sausages are roasting, make your mash by bringing the potatoes to boil starting cold salted water - then simmer rapidly for 10-12 minutes
- Drain your potatoes and add to a large dish with the remaining mash ingredients, mash everything together patiently until well combined: light, fluffy, creamy and smooth
- Remove the dish from the oven and set aside the sausages once more (keep them warm along with the mash)
- To make your onion gravy, return the dish to the hob and stir in the flour over a low heat, before gradually adding the beef stock and red wine - constantly stirring and simmering for 5 minutes until you have a thick, glossy and rich onion gravy
- Serve 2 sausages per person, on top of a generous dollop of creamy mash and a healthy glug of rich onion gravy - enjoy!
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