Bangers and mash with brown onion gravy

Bangers and mash with brown onion gravy

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A perfectly simple British classic – perfect for those cold winter days when your body is craving comfort food!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 8 pork sausages
  • 900 g potatoes, peeled and cubed
  • 50 ml margarine
  • 50 ml milk
  • 15 ml sunflower oil
  • 1 onion, thinly sliced
  • 5 ml Dijon mustard
  • 300 ml water
  • 30 ml KNORR Brown Onion Soup


  • Preheat oven to 180 C
  • Place the sausages into an ovenproof dish and grill at 180 C for 12-15 minutes turning occasionally until cooked through
  • Place the cubed potatoes into boiling water and cook until tender
  • When cooked, drain then mash with the margarine and milk until soft and fluffy
  • To make the onion gravy heat sunflower oil in a pan and sauté the onion until tender
  • Mix the KNORR Brown Onion Soup with a little of the water to make a smooth paste
  • Stir the mustard and remaining water into the pan then stir in the soup mixture and allow to simmer until thickened
  • Serve the grilled sausages with the creamy mashed potatoes, brown onion gravy and green peas
  • Tip – Add a splash of red wine to the pan when adding your mustard for some extra flavour!