Traditional British Bangers and Mash with Rich Onion Gravy

🛒 Ingredients

• 8 high-quality British pork or Cumberland sausages
• 2 large red or brown onions (thinly sliced)
• 2 tbsp butter + 1 tbsp oil
• 1 tbsp brown sugar
• 2 tbsp flour
• 2 cups beef stock + 1/2 cup British ale
• 1 tbsp Worcestershire sauce
• For Mash: 2.5 lbs potatoes, 6 tbsp butter, 1/2 cup warm milk, salt and white pepper

👩‍🍳 Step-by-Step Instructions

1. 1
   Boil potatoes until fork tender; mash with butter, warm milk, salt, and pepper until velvety.
2. 2
   Cook sausages in skillet over medium heat for 12-15 mins, turning often until browned and cooked through. Remove to plate.
3. 3
   In same skillet, melt butter and add sliced onions and brown sugar. Cook over medium-low for 15 minutes until soft and caramelized.
4. 4
   Stir in flour for 1 minute.
5. 5
   Slowly pour in ale and beef stock, stirring constantly. Add Worcestershire sauce and simmer for 5 minutes until gravy is glossy and thick.
6. 6
   Mound mashed potatoes onto warm plates, arrange 2 plump sausages on top, and ladle generous ladles of onion gravy over everything.

🥗 Nutrition Facts (Per Serving)