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Bangers and Mash Recipe

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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 1 hour 15 minutes
  • Yield: 4 portions 1x
  • Diet: Gluten Free


Gently cooked pork sausages served with red wine and onion gravy. The red wine gravy makes a perfect sauce for sausages!


Units Scale


  • 8 pork sausages
  • 1 tablespoon oil, for frying

Mashed Potatoes

  • 3.5 pounds potatoes, peeled and quartered
  • 1/3 cup milk
  • 2 tablespoons butter
  • salt and pepper, to taste

Red Wine Onion Gravy

  • 4 1/2 tablespoons unsalted butter
  • 3 large red onions, peeled and thinly sliced
  • 2 1/4 teaspoons sugar
  • 1/2 cup dry red wine
  • 2 sprigs of fresh thyme (optional)
  • 2 1/4 cups beef broth
  • 1 1/4 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons dark balsamic vinegar
  • 1 1/2 teaspoons redcurrant jelly
  • 1 tablespoon cornstarch
  • 2 1/4 tablespoons cold unsalted butter
  • salt and pepper, to taste


  1. Cook the Sausages: Preheat your oven to 325°F (165°C). Arrange the sausages on a baking sheet and bake until fully cooked, about 20 minutes, turning halfway through. Alternatively, heat 1 tablespoon of oil in a pan and fry the sausages until golden brown and cooked through. The internal temperature of the sausages should reach 160°F (71°C) when they're done.
  2. Prepare the Mash: While the sausages are cooking, boil the potatoes in a pot of salted water until tender, about 20 minutes. Drain and return them to the pot. Add the milk and 2 tablespoons of butter, and mash until smooth. Season with salt and freshly ground pepper. Keep warm.
  3. Make the Red Wine Onion Gravy: Melt 4½ tablespoons of butter in a large saucepan over medium-high heat. Add the 3 large red onions and 2¼ teaspoons of sugar. Cook for about 30 minutes, stirring occasionally, until the onions are deeply caramelized. The slow caramelization is crucial for a richly flavored gravy.
  4. Pour in ½ cup of dry red wine and add 2 sprigs of fresh thyme. Increase the heat to bring to a boil for 2 minutes, then lower the heat to maintain a simmer for 10 minutes, allowing the wine to reduce and intensify the flavor.
  5. Stir in 2¼ cups of beef broth and 1¼ teaspoons of Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it simmer for 20 minutes, enabling the flavors to meld into a savory base.
  6. Remove the thyme sprigs. Prepare a slurry by combining 1 tablespoon of cornstarch with an equal amount of water. Whisk in 1½ tablespoons of dark balsamic vinegar and 1½ teaspoons of redcurrant jelly into the gravy. Stir in the cornstarch slurry. Continue simmering for another 2-3 minutes, stirring continuously, until the gravy thickens to a silky consistency.
  7. Take the saucepan off the heat and whisk in 2¼  tablespoons of cold unsalted butter until the gravy is smooth and has a glossy finish.
  8. Finally, season the gravy with freshly ground black pepper to taste. Adjust the seasoning as needed, keeping in mind the gravy's rich flavors when pairing with your main dish.
  9. To Serve: Plate a generous helping of the creamy mashed potatoes, top with the cooked sausages, and generously ladle over the refined red onion gravy.


  • Caramelizing Onions: The slow caramelization of onions is crucial for the gravy's depth of flavor. Patience here rewards you with a rich, sweet base.
  • Deglazing: Scraping up the browned bits after adding wine is essential for incorporating all the savory flavors into your gravy.
  • Mash Consistency: For creamier mashed potatoes, warm the milk before mixing and consider using a potato ricer for a smoother texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Bake
  • Cuisine: British