• Rob

Traditional Bangers and Mash with Onion Gravy

One of the greatest of all comfort foods. This classic will warm the cockles of your heart and put a smile on your face in an instant. Give it a try!



- 4 Local UK Free Range Lincolnshire Pork Sausages

- 1 Tbsp Olive Oil


- 21/2 lbs Potatoes, Peeled and Cubed

- 3 Tbsp Butter

- 1/2 Cup Milk

- 1/4 Cup Heavy Cream

- Salt and Pepper, to taste

Onion Gravy

- 3 Tbsp Butter

- 2 Large Onions, Sliced

- 2 Tbsps Flour

- 3 Cups Beef Broth

- 1 Teaspoon Chopped Fresh Thyme

- Salt and pepper, to taste


1. First, we start with the mash. Place the potatoes in a saucepan and add enough water to cover them all. Bring to the boil and cook until tender (around 20 minutes).

2. Next, it’s time for the bangers. Heat the olive oil over medium heat in a large skillet. Cook the sausages, turning them often until they’re golden brown and the juices run clear (around 12-15 minutes). Set the sausages aside, remove the grease from the pan, and return the skillet to the stove.

3. Once the potatoes are tender, drain out the water and add the milk, heavy cream, and butter. Mash until smooth and creamy. Season with salt and pepper and keep warm.

4. To prepare the gravy, add the butter and onions to the skillet on the stove top and sauté until soft and brown. Sprinkle in the flour, then add the beef broth and thyme. Bring to a simmer and stir until thickened (around 2 minutes). Add the cooked sausages to the skillet and simmer for 2 minutes more. Serve the sausages and gravy over the mashed potatoes.

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Woods Traditional Family Butchers Est. 1992

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