Bangers and mash with onion gravy
Pork sausages on creamy mash with a sticky onion gravy.
- Time50 min
- LevelEasy
- Costabout £1.75 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Peel and chop the potatoes and boil in salted water for 15 minutes until tender.
15 min - 2
Heat the oven to 200°C (180°C fan). Roast the sausages on a tray for 25 minutes, turning once, until browned.
25 min - 3
Meanwhile, cook the onions in the oil over a medium heat for 15 minutes until soft and golden. Stir in the sugar for 2 minutes.
15 min - 4
Stir the flour into the onions, then add the stock and Worcestershire sauce. Simmer for 10 minutes until glossy.
10 min - 5
Drain the potatoes and mash with the butter and milk. Season well.
- 6
Serve the mash topped with sausages and plenty of gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.