Gourmet Bangers and Mash with Onion Gravy

Gourmet Bangers and Mash with Onion Gravy
Preparation time: 10 mins Cooking time: 30 mins Easy - for beginners Serves: 4-6


A recipe that adds a little flair to an old favourite!


  • Vanilla Pod Shopping List:
  • 2 tsp NoMU Roast Rub
  • 250 ml Moredough Beef Stock
  • A splash of New England Larder balsamic vinegar
  • Other Shopping List:
  • 12 organic free range pork bangers
  • A good handful of sage leaves (optional)
  • Sunflower oil for frying
  • 1 kg mashing potatoes, peeled & quartered
  • 200 ml hot full cream milk
  • 60 g melted butter
  • 2 tbsp wholegrain mustard,
  • preferably Pommery
  • Pinch of white pepper
  • For the onion gravy
  • 10 red organic onions, sliced into œboats
  • 3 cloves garlic, squashed with the back of a knife
  • Drizzle of extra virgin olive oil
  • 500 ml red wine
  • salt & pepper


Preheat the oven to 180°C.

Sprinkle the rub over the onions and garlic with a drizzle of olive oil and a splash of balsamic vinegar, season with salt and pepper. Roast in the oven until nicely caramelized and tender (30 minutes).

In a saucepan, over medium to high heat, reduce the red wine to 200ml. Add the roasted red onions to the wine, together with the beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!

To make your mash, place the potatoes in a pot of cold salted water, bring to the boil and simmer until the potatoes are soft when pierced with a knife. Mash the drained potatoes through a potato ricer or masher. For the best results place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is smooth and creamy. Fold the wholegrain mustard into the warm mash and keep warm while cooking the bangers.

Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even browning on all sides.

Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep fried sage leaves (optional).



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