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Homemade bangers and mash with red wine gravy

Bangers and Mash

Victoria
Dine like you're at your favorite pub from the comfort of your home. This is a British classic featuring homemade casing-free sausages and a decadent onion gravy.
Prep Time 30 mins
Cook Time 1 hr 15 mins
Resting Time 1 hr
Total Time 2 hrs 45 mins
Course Main Course
Cuisine British, Irish
Servings 4 to 6 servings
Calories 751 kcal

Ingredients
  

Skinless Pork and Herb Sausages:

  • 750 g (1 lb 10 oz) minced (ground) pork
  • 3 tablespoons red wine
  • 2 cloves garlic crushed
  • 2 tablespoons finely chopped oregano (or 1 tablespoon dried oregano)
  • 1 tablespoon finely chopped thyme (or 1 1/2 teaspoons dried thyme)
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds crushed
  • 1 teaspoon chili flakes crushed

Onion Gravy:

  • 1 tablespoon olive oil
  • 20 g (3/4 oz) butter
  • 2 brown onions thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup 125 ml/4 fl oz red wine
  • 1 cup (250 ml/8 1/2 fl oz) beef stock

Creamy Roast Garlic Potato Mash:

  • 1 bulb garlic
  • Olive oil for drizzling
  • 1 kg (2 lb 3 oz) all-purpose potatoes, such as russets
  • 1/2 cup (125 ml/4 fl oz) milk or heavy cream
  • 100 g (3 1/2 oz) butter
  • Sea salt and ground white pepper

To Cook Sausages:

  • 2 tablespoons olive oil

Instructions
 

  • To make the sausages: place all the ingredients in a medium-sized bowl and using clean hands, mix and knead together until sticky and combined well. Shape the mixture into 8 even-sized sausages, put on a plate and cover and refrigerate for at least 1 hour or overnight.
  • To prepare the onion gravy: heat the oil and butter together in a large frying pan over low-medium heat. Cook the onion until softened and golden. Add the flour to the pan and cook, stirring with a wooden spoon, for 20 seconds. Pour in the wine and stock, stirring to prevent lumps, and bring to a boil. Reduce the heat and gently simmer for a few minutes, or until thick enough to coat the back of the spoon. Keep warm until needed.
  • To make the mash: Preheat the oven to 350 degrees F (180 C).
  • Place the whole garlic bulb on a piece of foil and drizzle with oil. Wrap with the foil and place on a baking sheet. Roast in the oven for 30 to 40 minutes, until very soft. Set aside to cool slightly.
  • Peel and halve (or quarter) the potatoes and place in a large saucepan of cold salted water. Cover and bring to a boil over high heat. Uncover and boil for 15 minutes, or until tender when tested with a skewer or fork. Drain. Use a food mill or potato ricer to puree the potato and return it to the pan.
  • Heat the cream (or milk) and butter together in a small saucepan over medium heat, until the butter has melted and the cream is hot. Pour into the potato and using a wooden spoon, beat to combine.
  • Cut the base off the roasted garlic bulb and squeeze out the softened cloves starting from the tip and pressing down. Add to the potato and beat to combine. Season with salt and pepper and serve.
  • To finish: Heat the oil in a large frying pan over medium heat and cook the sausages for 10 minutes, turning occasionally, until brown all over (I cooked mine longer to make sure it would cook through–alternatively, it wouldn’t be a bad idea to finish them off in the oven if you are worried about them cooking through).
  • Serve the sausages with potato mash and onion gravy.

Notes & Nutrition

Adapted from Great Pub Food
Servings 4.0 * calories 1126 * Total Fat 79 g * Saturated Fat 30 g * Monounsaturated Fat 19 g * Polyunsaturated Fat 3 g * Trans Fat 0 g * Cholesterol 195 mg * Sodium 1919 mg * Potassium 1123 mg * Total Carbohydrate 59 g * Dietary Fiber 6 g * Sugars 13 g * Protein 39 g
Servings 6.0 * calories 751 * Total Fat 53 g * Saturated Fat 20 g * Monounsaturated Fat 13 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 130 mg * Sodium 1280 mg * Potassium 748 mg * Total Carbohydrate 39 g * Dietary Fiber 4 g * Sugars 9 g * Protein 26 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*