Chicken Sausages & Mash with Onion Gravy

Method

1. 1

   Cook the onions in the oil over a medium-low heat with a pinch of salt, stirring often, until soft and deep golden.

   15 min
2. 2

   Meanwhile, brown the sausages in a non-stick pan (or bake at 200°C / 400°F), turning, until cooked through.

   15 min
3. 3

   Boil the potatoes and cauliflower together until tender, drain well and mash with the milk, butter, mustard and seasoning.

   15 min
4. 4

   Add balsamic and thyme to the onions, pour in the stock and bubble for 5 minutes. Stir in the cornflour mixed with a splash of cold water and simmer until thickened.

   6 min
5. 5

   Cook the peas for 3 minutes. Serve the sausages on the mash with peas and plenty of onion gravy.

   3 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Bangers & Mash | Proper Comfort Food & The Most Incredible Onion Gravy

  Chef Jack Ovens · YouTube

• 

  Gordon Ramsay Makes Quick & Easy Bangers & Mash | Ramsay in 10

  Gordon Ramsay · YouTube

Substitutions

• Vegetarian: use plant-based sausages and vegetable stock (protein drops to about 25 g per serving).
• Lower-carb: make the mash all-cauliflower to save about 25 g carbs per serving.
• Use lean pork sausages (under 5% fat) for a more traditional flavour.