Bangers & Onion Gravy with Mash and Mixed Veg

Juicy pork sausages in a rich onion gravy served over buttery mash with a colourful, tender-crisp veg medley on the side.

Ingredients

• 8 pork sausages (about 700–800g total)
• 2 large onions, halved and thinly sliced
• 2 tbsp oil (or a mix of oil + butter if you like)
• 2 tbsp butter (for mash, optional but recommended)
• 1.2 kg potatoes, peeled and cut into 3cm chunks
• 1/2 cup milk (or as needed for mash)
• Salt and pepper
• 2 tbsp plain flour
• 2 1/2 cups beef stock (or chicken stock)
• 1 tbsp Worcestershire sauce (optional pantry staple)
• 1 tsp Dijon mustard (optional pantry staple)
• 2 tsp dried thyme (or 1 tsp rosemary), optional pantry staple
• 1 cup peas (fresh or frozen)
• 300g pumpkin, cut into 2–3cm cubes
• 200g green beans, trimmed
• 2 carrots, peeled and cut into batons or thick coins
• 1 tbsp honey or brown sugar (optional, for pumpkin)
• 1/2 tsp smoked paprika (optional, great with pumpkin)
• 1–2 tbsp chopped parsley (optional garnish)

Method

• 1

  Step 1: Roast the pumpkin

  Heat oven to **220°C / 200°C fan**. Toss pumpkin with **1 tbsp oil**, **salt**, **pepper**, and (optional) **honey** + **smoked paprika**. Spread on a tray and roast **20–25 minutes**, turning once, until **golden on the edges and tender**.

• 2

  Step 2: Start the mash

  Put potatoes in a large pot, cover with cold water and add **1 tbsp salt**. Bring to a boil, then simmer **15–18 minutes** until a knife slides in easily. Drain well, then return to the hot pot for **1 minute** to steam-dry.

• 3

  Step 3: Cook the sausages

  Meanwhile, heat a large pan over medium-high with **1 tbsp oil**. Cook sausages **8–12 minutes**, turning regularly, until **deeply browned** and cooked through. Remove to a plate.

• 4

  Step 4: Make the onion gravy base

  In the same pan (don’t wipe it out), lower heat to medium. Add onions with a pinch of salt and cook **10–12 minutes**, stirring often, until **soft and golden** (a bit of colour = better gravy).

• 5

  Step 5: Thicken and build flavour

  Sprinkle flour over onions and stir **1 minute** until it looks pasty and smells slightly nutty. Gradually pour in stock, stirring constantly to avoid lumps. Add (optional) **Worcestershire**, **mustard**, and **thyme**. Simmer **3–5 minutes** until **glossy and thick enough to coat a spoon**.

• 6

  Step 6: Finish sausages in gravy

  Return sausages (and any juices) to the pan. Simmer gently **3 minutes** so they soak up flavour. Taste and adjust with **salt and pepper**.

• 7

  Step 7: Mash the potatoes

  Mash potatoes until smooth. Add butter and milk (start with **1/3 cup**, add more as needed) and season well. You want it **fluffy, creamy, and spoonable**.

• 8

  Step 8: Cook the veg

  Bring a pot of salted water to a boil (or steam). Cook:

• 9

  Step 9: Serve

  Pile mash onto plates, top with sausages and spoon over lots of onion gravy. Add roasted pumpkin and the green veg on the side. Finish with parsley if using.

Tips

• **Best gravy thickness:** If it gets too thick, loosen with a splash of water/stock. Too thin? Simmer longer (or mix 1 tsp flour with 1 tbsp water and whisk in).
• **Extra side idea (no extra shopping):** Make a quick **pan-seared “onion-sweetened” carrot** by letting a few onion strands caramelise well, then tossing drained carrots through the pan for 1 minute.
• **Make-ahead:** Onion gravy can be made **2 days ahead**; reheat gently and add a splash of stock to loosen.
• **What to serve with it:** This is already a full plate, but a simple **green salad** (if you have it) adds freshness and crunch.

Nutrition (per serving, estimate)