Bangers & Mash with Onion Gravy

A comforting classic, this dish brings together savory sausages, creamy mashed potatoes, and a rich, slow-cooked onion gravy finished with a touch of balsamic. Simple ingredients, layered thoughtfully, for a meal that feels both hearty and refined.

Ingredients:

For the Sausages

• 8 pork sausages (British-style bangers)
• 2 tablespoons Olive Amelia EVOO-Picual

For the Mash

• 2 lbs Yukon Gold potatoes, peeled and chunked
• 1/2 cup warm milk or cream
• 2–3 tablespoons Olive Amelia EVOO-Picual
• Salt and freshly ground black pepper, to taste

For the Onion Gravy

• 1 large yellow onion, thinly sliced
• 3 tablespoons Olive Amelia EVOO-Picual
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 tablespoon flour
• 1 1/2 cups beef or chicken stock
• 1 1/2 tablespoons Olive Amelia Neapolitan Dark Balsamic
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat 2 tablespoons of Olive Amelia EVOO-Picual in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until evenly browned and cooked through, about 15 minutes. Remove from the pan and set aside, covering to keep warm.
2. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain well.
3. In the same skillet used for the sausages, add 3 tablespoons of olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and caramelized, about 25 minutes. Add the thyme and cook for another 30 seconds.
4. Sprinkle the flour over the onions and stir for 1–2 minutes to cook out the raw flour. Slowly pour in the stock, stirring constantly to prevent lumps. Simmer for about 5 minutes, until the gravy thickens.
5. Stir in the Olive Amelia Neapolitan Dark Balsamic and season with salt and pepper to taste.
6. Mash the potatoes with olive oil and warm milk until smooth and creamy. Season generously with salt and pepper and cover to keep warm.
7. Return the sausages to the pan with the gravy and spoon over the top. Let simmer together for about 2 minutes.
8. Spoon the creamy mash onto plates, top with sausages, and generously ladle the onion gravy over everything. Finish with a light drizzle of extra virgin olive oil and a few thyme leaves, if desired.