Bangers Mash Onion Gravy (Print version)
Juicy halal sausages on creamy mash, generously topped with rich, savory onion gravy. A British comfort food favorite, perfect for any meal.
# What you'll need:
→ Sausages
01 - 8 halal beef or chicken sausages
02 - 1 tablespoon vegetable oil
→ Mashed Potatoes
03 - 2.5 pounds potatoes, peeled and cut into 1-inch chunks
04 - 1/4 cup milk
05 - 3 tablespoons unsalted butter
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Onion Gravy
08 - 2 large onions, thinly sliced
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil
11 - 2 tablespoons all-purpose flour
12 - 2 cups halal beef or vegetable stock
13 - 1 teaspoon halal-certified Worcestershire sauce
14 - 1 teaspoon Dijon mustard
15 - Salt, to taste
16 - Pepper, to taste
# How to make it:
01 - Place the peeled and chunked potatoes in a large pot. Cover with cold, salted water and bring to a boil. Cook for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly and return the hot potatoes to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Cover to keep warm while you prepare the other components.
02 - While the potatoes are cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the halal sausages and cook, turning them occasionally, for 15 to 20 minutes, or until they are well-browned and cooked through. Transfer the cooked sausages to a plate and cover to keep warm.
03 - Using the same skillet (do not clean it, as the sausage drippings add flavor), add 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil. Add the thinly sliced onions along with a pinch of salt. Cook over medium-low heat, stirring periodically, for 10 to 12 minutes, or until the onions are soft, caramelized, and golden brown.
04 - Sprinkle 2 tablespoons of all-purpose flour over the caramelized onions and stir continuously for 1 to 2 minutes, ensuring the flour is fully absorbed and cooks slightly to remove any raw taste.
05 - Gradually pour in the 2 cups of halal beef or vegetable stock while stirring constantly to prevent lumps. Add the halal-certified Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring frequently, until the gravy thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.
06 - To serve, spoon a generous portion of creamy mashed potatoes onto each plate. Top with the cooked sausages, then generously ladle the rich onion gravy over both the sausages and potatoes. Serve immediately and enjoy hot.
# Expert suggestions:
01 -
- You'll discover this dish is the ultimate warm hug on a plate, perfect for those evenings when only pure comfort food will do.
- The magic really happens with that rich, glossy onion gravy; it transforms humble sausages and potatoes into something truly special.
02 -
- Rushing the caramelization of the onions is the biggest mistake you can make; that slow, patient browning is where the gravy's incredible depth of flavor comes from.
- Using a really good quality halal stock makes an enormous difference to the final gravy; it’s the foundation, so don't skimp on flavor here.
03 -
- Season at every stage, not just at the end; salt the potato water, season the onions, and taste the gravy as it simmers to build layers of flavor.
- The onion gravy can actually be made a day in advance and gently reheated, making dinner prep even easier on a busy weeknight.