Bangers & Mash with Red Wine Gravy

This recipe works in combination with: Irish Stew with Dumplings. This recipe features in these meal plans: British Classics, Home-made Treats.

Pork and leek sausages served with mustard mash and red wine gravy.


  • 6 premium pork and leek sausages
  • 1 small red onion (approx 110g), finely sliced
  • 2 medium baking potatoes (approx 320g each), peeled and diced
  • 2 tbsp olive oil
  • 3 tsp Dijon mustard
  • 1 1/2 tbsp brown sugar
  • 200ml red wine
  • 2 tsp plain white flour
  • 500ml chicken stock, prepared according to the packet instructions
  • 2 tbsp milk
  • 3 tsp butter
  • 1 tbsp fresh parsley
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £2.17
  • Store cupboard: Cook's
  • Calories per serving: 869
  • 5-a-day per serving: 0.4
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Bangers & Mash photo

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  1. Preheat the grill. Heat the oil in a saucepan and gently cook the red onion, covered, for 5 minutes, or until soft.
  2. Meanwhile, separate and pierce the sausages and grill, turning occasionally, for 10-12 minutes or until cooked through.
  3. Whilst the sausages are grilling, cook the potato in lightly salted boiling water for 10 minutes.
  4. To make the gravy, add the sugar, 1tsp Dijon mustard and the red wine to the cooked onion. Turn up the heat and simmer until reduced to a syrup-like consistency. Add the stock and simmer until reduced by one-third. Check the sausages in the meantime.
  5. To thicken the gravy, mash together 1 tsp butter and 1 tsp flour with a fork to form a smooth paste. Add the paste to the gravy, a little at a time, whisking vigorously. Bring to the boil and simmer, still whisking, until the gravy develops a thicker consistency. Stir in the parsley and set aside.
  6. Drain the potatoes and mash with the milk, 2 tsp butter and 2 tsp Dijon mustard until smooth and creamy. Season with salt and pepper.
  7. Serve the sausages and mash on plates and pour on the red wine gravy.

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