A British Classic: Perfecting Bangers and Mash with Onion Gravy

The Essential Ingredients

For the Bangers:

• 8 British sausages (pork sausages are traditional, but you can use your favorite variety)
• 1 tablespoon vegetable oil

For the Mash:

• 2 pounds (900g) potatoes (russets or Yukon Gold are ideal for mashing)
• 1/2 cup (120ml) whole milk
• 4 tablespoons unsalted butter
• Salt and black pepper to taste

For the Onion Gravy:

• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480ml) beef or vegetable stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• Salt and black pepper to taste

Preparing the Bangers

1. Preheat the Oven: Set your oven to 400°F (200°C). While this might seem optional, it helps to get a crispy exterior on your sausages.
2. Cook the Sausages: Heat the vegetable oil in a large ovenproof skillet over medium heat. Add the sausages and cook, turning occasionally, until they are browned on all sides (about 5-7 minutes).
3. Bake for Perfection: Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the sausages are cooked through and have a lovely golden color.

Mastering the Mash

1. Prepare the Potatoes: Peel the potatoes and cut them into even chunks (about 1.5-inch pieces). Place them in a large pot and cover with cold water. Add a generous pinch of salt.
2. Cook the Potatoes: Bring the pot to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Mash to Creaminess: Drain the potatoes well and return them to the pot. Mash with a potato masher or use a potato ricer for extra smoothness. Stir in the milk and butter until fully combined and the mash is creamy. Season with salt and pepper to taste.

Crafting the Onion Gravy

1. Sauté the Onions: In a large pan, melt the butter over medium heat. Add the sliced onions and cook slowly, stirring frequently, until they are deeply caramelized, about 15-20 minutes. Be patient; the key to great gravy is well-cooked, sweet onions.
2. Create a Roux: Sprinkle the flour over the onions and stir well to coat. Cook for about 1-2 minutes to get rid of the raw flour taste.
3. Add the Stock: Gradually pour in the beef or vegetable stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens, about 5-7 minutes.
4. Season and Finish: Stir in the Worcestershire sauce and thyme. Adjust seasoning with salt and pepper to taste. If the gravy is too thick, add a bit more stock to reach your desired consistency.

Putting It All Together

Once the sausages are cooked, the mash is creamy, and the onion gravy is perfectly seasoned, it’s time to plate up. Serve the sausages on a bed of mash, generously ladle over the rich onion gravy, and garnish with a few sprigs of fresh thyme if desired.

This comforting dish is best enjoyed hot, ideally with a side of steamed greens or sautéed vegetables. The flavors meld together beautifully, creating a meal that’s both hearty and satisfying.

A well-made Bangers and Mash is the epitome of British comfort food. The juicy sausages, creamy mash, and savory onion gravy come together in perfect harmony, making each bite a delightful experience. With these detailed instructions, you’re well on your way to preparing this beloved classic just like a true Brit. So gather your ingredients, follow these steps, and indulge in a taste of traditional British cuisine.

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