Bangers & Mash with Onion Gravy - A Classic British Comfort Food

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

Cook the sausages slowly in a pan on the back burner until tender and browned all over.

Peel the Estima potatoes and cut them into small, consistent pieces for even cooking.

Place the cut potatoes into a pan of cold water with a tiny bit of salt.

Slice the medium-sized onion into thin slices.

Fry the sliced onions gently in a pan with a tiny bit of vegetable oil until they soften and caramelize, avoiding crispiness.

Add a little sugar to the onions to help them caramelize further.

Once the sausages are browned, place the potatoes on the front burner to cook.

Save the starchy water from the boiled potatoes for later use in the gravy.

Drain the potatoes and leave them open to steam for fluffiness, then add a good chunk of unsalted butter on top to melt.

In the pan with the sausage drippings, add about a tablespoon of plain flour and mix it in with the fat, adjusting the amount of flour based on the fat available.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens