Bangers & mash with red wine gravy

Bangers and mash is a classic in the pantheon of great British dishes. Red wine gravy, or straight onion gravy if you prefer, just makes the meal even better. Serve with peas for the full experience.

  • 20 mins cooking
  • Serves 4
  • Print


Bangers & mash with red wine gravy
  • 5 medium potatoes (1kg), coarsely chopped
  • 2/3 cup milk
  • 30 gram butter
  • 8 thick pork sausages (1kg)
  • 2 large brown onions, thinly sliced (400g)
  • 3/4 cup dry red wine


Bangers & mash with red wine gravy
  • 1
    Boil, steam or microwave potatoes until tender; drain. Mash potato in a large bowl with milk and butter; season to taste.
  • 2
    Cook pork sausages in a heated oiled large frying pan, over medium heat until browned. Remove from pan. In same pan, cook onions stirring, until soft.
  • 3
    Return sausages to pan with red wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced by a third. Serve sausages with red wine gravy and mashed potato.

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