Bangers and Mash with Quick Onion Gravy

The Recipe


  • · 800g pork sausages
  • · 4 large onions, finely sliced
  • · 2 tsp chicken gravy granules
  • · salt & black pepper to season
  • · 3kg Maris Piper or other good mashing potatoes
  • · 3 tbsp chicken gravy granules
  • · 1 tsp ground coriander
  • · olive oil
  • · salted butter
  • · 1 tbsp sugar
  • Cooking time: 30 Minutes
  • Preparation time: 10 Minutes
  • Serves: 4-6



In a large non-stick saucepan, heat a knob of butter & tbsp olive oil. Add the onions and cook for a few minutes until translucent.


Add the ground coriander and sugar and mix through, and keep cooking on a low-medium heat until the onions start to caramelise. This should take a good 5-10 minutes.


Make up the gravy in a jug with the granules and 600ml boiling water. Pour over the cooked onions and set to one side.


In a non-stick frying pan, brown the sausages for a few minutes on a medium-heat.


Transfer the sausages to the pot with the onion gravy. Cover with a lid and allow to cook on a low heat for 15-20 minutes, until the sausages are cooked through.


Meanwhile, peel and quarter the potatoes. In a large pan, boil in salted water until tender and then drain.


Allow the potatoes to steam in the colander for a few minutes before returning to the pan.


Add 3 tbsp of salted butter and a pinch of black pepper to the potatoes before mashing thoroughly. Keep warm on a very low heat until ready to serve being careful not to burn the bottom of the pan.


Serve the bangers, mash and onion gravy with your favourite vegetables.

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