Bangers & mash with onion gravy and mushy peas

Main Dish
2 servings
20 min
20 min
Very Easy




  • Preheat oven to 300 degrees. In a roasting pan, at least 2 inches deep, pour in 12 ounces of beer. Add onions and garlic. Place sausages on top of onions.
  • Cook sausages for about 20 minutes and then rotate. Cook an additional 10-15 minutes, or until sausages are cooked through. Remove from roasting pan and set aside.
  • Pour out beer and set aside. Put onions into a small stock pot over low heat to continue caramelizing them.
  • Meanwhile, heat a small skillet over medium heat. When hot, add bacon and cook for about 10-12 minutes, or until bacon is crispy.
  • During the cooking process, add the sausages to the pan and cook in the bacon fat for about 2-3 minutes. Cover sausages with foil to stay warm.
  • Once bacon is cooked, add to the pot with onions. Pour in stock, white wine, beer, sage and flour. Stir to mix and then bring to a boil. Let boil for a minute and then reduce heat to a low simmer.
  • Cook until stock has reduced by half, about 10-12 minutes. Season to taste with salt and pepper.
  • While the bacon is cooking, boil enough water in a small pot to cover potatoes. Add a little salt to the water and boil the potatoes until tender, about 10 minutes.
  • When done, drain and mash with a fork or use a potato ricer. Add 1 tablespoon butter and 2 tablespoons milk. Mix and season to taste with salt and pepper.
  • Serve bangers on mashed potatoes and top with onion gravy. Recipe for mushy peas follows.
  • Heat olive oil in small pan over medium heat. Add peas and green onions. Cook about 5 minutes.
  • Remove from pan and mash with a fork. Add butter, mix and serve. Enjoy!!


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