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bangers and mash with onion gravy recipe

Bangers and Mash with Onion Gravy

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  • Author: The Kilted Chef


Units Scale
  • 2 lbs potatoes
  • 45 cups spinach, trimmed
  • 1/2 cup cream
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 7 sausages ( 6 scored and 1 diced)
  • 2 tsp olive oil
  • 2 tbsp. Butter
  • 1 large onion sliced
  • 2 cups of chicken broth
  • 2 tbsp corn starch
  • 6 Chives chopped
  • 1 tbsp chopped Parsley
  • 1/2 tsp pepper


  1. Peel and dice the potatoes and cover with cold water. Bring to a boil and cook until fork-tender.
  2. Meanwhile melt the butter, add the cream, the spinach, and the salt and pepper. Cook over low heat until the spinach has wilted.
  3. Score of the six sausages horizontally from top to bottom.
  4. Heat the oil in a skillet and sauté the sausages until they begin to brown. Transfer to an oven-safe dish and put into a preheated 350 oven for 20 minutes
  5. Add the butter to the pan that the sausages were cooked in and melt.
  6. Add the onions and the diced sausage. Cook over medium-high heat until the onions are golden brown.
  7. Add 1 and 1/2 cups of chicken stock.
  8. Mix the remaining chicken stock with the cornstarch. Add to the pan and cook until the gravy has thickened.
  9. Stir in the chives, parsley, and pepper.
  10. Once the potatoes are fork-tender drain add the creamed spinach mixture. Mash together. Place the spinach potatoes onto a plate top with a sausage and a serving of the gravy.
  • Category: Entrees, recipes