Bangers and mash with onion gravy recipe

There are few dishes that match the comfort levels achieved by bangers and mash with a proper onion gravy. This is Rick’s recipe from his new series, Rick Stein’s Food Stories, which is very much inspired by his visit to a pig farm that produces the finest Lincolnshire sausages.

Ingredients for Rick’s bangers and mash with onion gravy recipe

SERVES 4

• 8 Lincolnshire sausages
• Oil
• 1kg floury potatoes such as Maris Piper or King Edwards, peeled and cut into 5cm chunks
• 50g butter
• 120ml milk or cream
• 8 spring onions, trimmed and chopped
• Salt and pepper

For the onion gravy:

• 40g butter
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 sticks celery, peeled and chopped
• 2 tsp plain flour
• 4 bayleaves
• A few sprigs of thyme
• 325ml red wine
• A good glug of Vin Cotto (if you have it)
• 450ml beef stock
• Salt and pepper

How to make Rick’s bangers and mash with onion gravy recipe

1. Cook the sausages in a frying/griddle pan, oven or on the barbecue.
   
2. Boil the potatoes until tender, drain well and then pass through a ricer or mash very well or use a hand held whisk to break up any lumps. Add the butter and milk/cream, stir through the spring onions and season with salt and pepper, keep it warm. 
   
3. Start the gravy by melting the butter in a pan and add the onions, carrot and celery and fry until golden and starting to soften. Add the flour and make a roux like mixture, cook for a minute before adding the red wine, stock, and Vin Cotto. Keep stirring and bring up to a boil to thicken, reduce down to intensify the flavour and season with salt and pepper.
   
4. Serve 2 sausages per person on top of the mash potatoes and spoon over the gravy, serve with greens or peas if desired. 

Happy cooking

Charlie Stein’s wine pairing

I love a light Beaujolais with bangers and mash, go for one with a bit more grip, a Cote du Brouilly.