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NeverFeeds AU Recipes

Pub Bangers & Onion Mash

with Creamy Mash & Onion Gravy

Pork ⏱ 35 min Easy Medium saucepan · Large frying pan · Potato masher

Proper pub comfort: creamy mash, browned sausages and glossy onion gravy.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and salt & pepper to taste. Allergens: Gluten, dairy; Worcestershire may contain fish depending on brand.

Method

  1. Make the mash

    Cover potatoes with cold salted water, bring to the boil and simmer for 12–15 minutes until tender. Drain well, mash with 20 g butter and the milk, then season.

  2. Brown the sausages

    Heat a little oil in a frying pan over medium heat. Cook sausages for 10–12 minutes, turning regularly, until browned and cooked through. Transfer to a plate and keep warm.

  3. Build the gravy

    Add onion and the remaining butter to the same pan. Cook for 6–8 minutes until soft and golden. Stir in flour for 1 minute, then gradually stir in stock.

  4. Finish

    Add Worcestershire and mustard. Simmer for 3–5 minutes until glossy. Return sausages to the pan. Cook peas separately or stir them through for the final 2 minutes.

  5. Serve

    Spoon mash into bowls, add sausages and pour over plenty of onion gravy.

Swap: Vegetarian sausages work with vegetable stock.