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Sausage, Onion Gravy & Mash
A classic British comfort dish of browned pork bangers, sweet‑tangy onion gravy, and creamy mashed potatoes. Perfect for a hearty dinner, this recipe walks you through browning the sausages low to keep the casings intact, building a deep‑flavoured gravy with butter, herbs, vinegar and cream, and mashing fluffy potatoes to serve.
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Cost Breakdown
Critical Success Points
- • Brown sausages over low heat to keep casings intact.
- • Deglaze the pan and reduce vinegar properly to avoid bitterness.
- • Finish the gravy with cream at low temperature to prevent curdling.
Safety Warnings
- • Handle the hot skillet and oven tray with oven mitts to avoid burns.
- • Vinegar can splatter when reducing; keep face away from the pan.
- • Do not over‑reduce the stock, as it can become overly salty.
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