Bangers and Mash with Red Wine Gravy

Having lived in London for nearly a year, Bangers & Mash became one of the few British dishes that I really liked enough to eat often. Every pub, cafe and restaurant had their own way of making it, with mushy peas, peas, other vegetables, but one thing in common was the delicious sausages and gravy.

Amazingly enough, I haven’t tried to make bangers & mash at all since being in London over two years ago. Maybe I was afraid my bangers couldn’t stack up to the Brits. At the grocery I noticed they had some store-made “British Bangers” and so I decided it was time.

I’ve made gravy before, but it usually is for turkey, so I decided to go a different direction and use red wine as the base. Here is my version of Bangers & Mash. Oh, I almost forgot. I was out of peas, so instead I used frozen edamame. This dish might be a bit more French-influenced than it is British….Shhh, don’t tell them.

The amounts/ingredients is meant for one, but can easily be doubled, tripled etc.


1-2 British Sausages (Turkey sausages would do as well).
1/4 Red onions sliced
1/4 cup red wine
1/4 cup water
1 tbsp spicy mustard
3/4 tsp flour
2 white potatoes, diced
2 tbsp milk
1/2 tbsp butter
1 tbsp oil (vegetable, canola etc)
salt and pepper to taste

Heat oil in a medium size pan over med-high heat. Add sausages and cook until completely brown on all sides. Flipping often to avoid burning. About 10-12 minutes

In a deep skillet or small pot, boil potatoes until tender. Drain and add to pan/pot. Add milk and butter, and mash.

In sausage pan add sliced onions and cook until translucent, about 6-7 minutes. Add flour and stir, cook for 30 seconds, then add wine and mustard, whisking gently. Sauce should begin to thicken. Add 1/4 cup water and let simmer. Sauce will reduce a bit.

Remove from heat and cut sausages into slices, without cutting through, leaving it like a sausage accordion. Serve next to potatoes and top with onion gravy. Place “peas” on the side.

Enjoy with a Guinness (or the beer of your choosing)!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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4 Responses to Bangers and Mash with Red Wine Gravy

  1. I went to London a few years ago and I was a bit disappointed with the food. But bangers and mash was definitely on the top of my list!

  2. haha. Yes, the "british" food is weak. The Indian food on the other hand…

  3. Janice says:

    That's because the British food that is really good is made in the home, including the best bangers and mash! Of course, there is some terrible food made in people's homes too, just the same as anywhere else. I do agree that the inidan food is brilliant.

  4. DailyChef says:

    Yum! I haven't had this since I last went to London. Thanks for reminding me that Britain has some food worth reproducing. :) I'll definitely try this one out!

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