Bangers, Root Mash & Onion Gravy

Bangers, Mash & Onion Gravy

This delicious recipe reveals my roots as a Pom.  Bangers and mash can be a ordinary meal, but with a little love can be soooo bloody great.  Here's how it rolled:

Serve 4


8-12 GF sausages

3 tbs olive oil

2 large brown onions - sliced

75mls balsamic vinegar

500mls beef broth

250mls red wine

1 tsp dijon mustard

3 sprig thyme

1 sprig rosemary

2 tbs besan flour (optional)

pinch salt

1 large sweet potato - chopped

4 white potato - chopped

4 tbs butter

splash of milk (optional)


  1. Remove sausages from the fridge 30 minutes before cooking
  2. Add the onions to a saucepan with 2 tbs olive oil and sauté for 5-6 minutes on medium heat, add the balsamic vinegar and continue to cook for 3-4 mins before reducing heat to low and placing the lid on for 20 minutes. After 20 minutes remove the lid and cook for further 10 minutes
  3. Meanwhile bring the broth to a boil and continue to cook until it reduces by 50%, add the wine, mustard and herbs and continue to reduce. Once reduced you can add the besan flour to help thicken the gravy if you wish, simply add and gently whisk. Allow to cook on low while the sausages cook
  4. In a saucepan add the chopped potatoes to some salted water and bring to the boil, cook on a rapid simmer until cooked through.
  5. Heat 1 tbs olive oil in a large fry pan and add the sausages on med-high heat. Turn often to ensure sausages are browned and cooked through. Set aside once cooked through.
  6. Once the potatoes are cooked through remove from the heat, drain and add the butter (and milk if you like) and mash with fork or masher. Season to your liking
  7. Add the onions to the gravy and stir
  8. Serve the sausages with the mash and onion gravy.

Happy cooking - Scott 

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