Bangers and mash with onion gravy
55 min · 39 g protein · 593 cals / serving
Browned lean sausages on a creamy mash of potato and white beans with spring onions folded through, under a deep, slow-cooked onion gravy and with a pile of peas. The pub classic, with a mash that is softer and richer-tasting than potato alone.
Ingredients
Sausages
- 8 (about 400 g) raw turkey sausage, lean, chicken or turkey
Mash
- 500 g russet potatoes, floury, peeled and cut into chunks
- 2 tins (400 g each) cannellini beans, cannellini or butter beans, drained and rinsed
- 100 ml skim milk, hot
- 2 tsp butter
- 4 green onions, finely sliced
- 3/4 tsp salt
Onion gravy
- 1½ tsp canola oil
- 4 onions, thinly sliced
- 1/2 tsp dried thyme
- 2 tsp balsamic vinegar
- 1 tbsp cornstarch
- 500 ml beef broth
- 2 tsp Worcestershire sauce
- 1/2 tsp black pepper
To serve
- 400 g cooked frozen green peas
Steps
- Heat the oven to 200C/180C fan/gas 6. Roast the sausages on a lined tray for 20–25 minutes, turning halfway, until browned all over and 165°F in the middle.
- Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender, adding the beans for the last 3 minutes to warm through. Drain well, return to the pan and mash with the hot milk, butter and salt until smooth, then fold in the spring onions.
- For the gravy, heat the oil in a frying pan over a medium-low heat and cook the onions with a pinch of salt and the thyme for 20–25 minutes, stirring now and then, until soft, sticky and deep golden. Stir in the balsamic vinegar.
- Mix the cornflour to a paste with a splash of the stock, then pour the rest of the stock and the paste into the onions with the Worcestershire sauce and pepper. Simmer, stirring, for 5 minutes until glossy and thick enough to coat a spoon.
- Cook the peas in boiling water for 3 minutes and drain. Serve the sausages on the mash with the peas, and the onion gravy poured over.
Good to know
Will the beans make the mash taste of beans?
Barely. Cannellini and butter beans are mild and creamy, and mashed with the potato they read as a richer, smoother mash. Use a masher rather than a blender, or the potato turns gluey.
The secret to good onion gravy?
Time and a low heat. The onions need a full 20 minutes to turn sweet and golden; turn the heat up and they scorch before they soften. A splash of water stops them sticking.
Which sausages?
Look for lean chicken or turkey sausages with a high meat content. Pork sausages work too and taste richer, but they carry a good deal more fat: a score of about 50 instead of 63.
Alternatives
Per
- Calories
- 91
- Protein
- (28%)
- 6 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (49%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 273 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2371 kcal goes into the pot and 2994 g of ingredients comes out as about 2610 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.