Easy bangers and mash with red wine and onion gravy

    1 hour

    One of my favourite foods - use butchers sausages - so much better! This recipe serves two and is an ideal warming supper for the colder months.


    Tyne and Wear, England, UK
    9 people made this

    Serves: 2 

    • 4 sausages, of your choice
    • 1 to 2 teaspoons oil
    • 1 garlic clove
    • 1/2 onion, diced finely
    • 1 glass red wine
    • 500mg beef stock (made from 1 1/2 beef stock cubes)
    • 1 tablespoon tomato puree
    • 1 tablespoon onion gravy granules
    • 250 to 300g shop bought prepared mashed potato

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 170 C / Gas 3.
    2. Brown the sausages in an ovenproof frying pan over a medium heat to get them started.
    3. Bake the sausages in the preheated oven for 20 to 30 minutes, or until no longer pink in the centre.
    4. Meanwhile, make the gravy. Warm a little oil in a saucepan over a low heat then add the garlic. Cook and stir for a few minutes before adding the onions and continue cooking for about 5 to 10 minutes until translucent
    5. Pour in the wine and let it reduce by 1/3, (you may need to increase the heat to get this going). Pour in the stock, tomato puree and onion gravy granules and mix well. (If you want a thicker sauce dissolve a tablespoon of cornflour in 2 tablespoons cold water and stir over a medium heat to thicken).
    6. Warm the mashed potato in a saucepan over a medium heat or in the microwave, adding a little butter and stirring half way through.
    7. Divide the mash between 2 warmed plates, lay 2 sausages on top then pour over the gravy and serve immediately. Delicious!

    To make your own mash

    Peel and dice 2 medium potatoes. Boil in a saucepan for 20 minutes until tender then drain and mash with a knob of butter; season to taste.

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