Bangers & Mash - Properly Browned Sausages and Onion Gravy

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: pork shoulder

Lower in fat and calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

More nutritious and budget-friendly.

Preheat the oven to 200 degrees Celsius.

Place the Cumberland sausages in an ovenproof pan.

Season the sausages with salt and black pepper.

Add vegetable oil or any high smoke point oil to the pan with sausages.

Put the pan on the top shelf of the oven and bake for about 30 minutes.

While the sausages are cooking, slice the onions.

After about 35 minutes, check the sausages for browning.

Remove the sausages from the oven and let them rest.

Skim off as much fat from the pan as desired.

Turn the stove back on and add the sliced onions to the pan.

Heat up the chicken broth and add a bit of salt to help the onions release moisture.

Add black pepper for taste.

Cook the onions, allowing them to mop up the fond from the pan.

Once the onions start to look like French onion soup, drizzle in a bit of chicken broth or water.

Continue to add chicken broth bit by bit to help the onions caramelize further.

Once most of the broth is absorbed, add the rest to make the gravy without thickening it with flour.

Plate the mash made earlier generously.

Add the beautifully browned sausages on top of the mash.

Pour the deeply flavored onion gravy over the sausages and mash.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens