Home > Midweek meal recipes > Bangers with tangy onion gravy and mash

Bangers with tangy onion gravy and mash

Name: Bangers with tangy onion gravy and mash
Yield: Serves 4
Cuisine: British recipes
Ingredients: 700g maris piper potatoes, cut into 3-4cm chunks; 500g celeriac, peeled and cut into 3-4cm chunks; 2 tbsp rapeseed oil or olive oil for roasting and frying; ¼ tsp freshly grated nutmeg; 8 British free-range pork sausages; 1 large onion, finely sliced; 1 garlic clove, crushed; 4 tbsp mango chutney; 350ml good quality fresh chicken stock; 2 tsp white wine vinegar; Steamed buttered greens, to serve

Published: 5 Jan 18
Updated: 18 Mar 24

Think mango chutney is just for curry? We’ve used a few spoonfuls in our onion gravy to add a sweet and tangy kick.

Easy
November 2017

Test kitchen approved

Serves 4
Hands-on time 30 min

Think mango chutney is just for curry? We’ve used a few spoonfuls in our onion gravy to add a sweet and tangy kick.

Nutrition: per serving

Calories: 566kcals
Fat: 30.3g (9.8g saturated)
Protein: 21.4g
Carbohydrates: 46.1g (13.1g sugars)
Fibre: 11.4g
Salt: 2.7g

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Ingredients

700g maris piper potatoes, cut into 3-4cm chunks
500g celeriac, peeled and cut into 3-4cm chunks
2 tbsp rapeseed oil or olive oil for roasting and frying
 ¼ tsp freshly grated nutmeg
 8 British free-range pork  sausages
1 large onion, finely sliced
1 garlic clove, crushed
 4 tbsp mango chutney
350ml good quality fresh chicken stock
 2 tsp white wine vinegar
Steamed buttered greens, to serve

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Method

Bring a large pan of salted water  to the boil and cook the potatoes  and celeriac for 15-20 minutes  until soft. Drain, then mash with  1 tbsp of the oil and the grated  nutmeg until completely smooth.
Meanwhile, heat ½ tbsp oil in  a large non-stick frying pan set  over a medium-high heat. Fry the sausages for 10 minutes, turning  every now and then, until browned.
Turn the heat down to medium and  add the remaining oil to the pan. Add  the onion and fry it with the sausages for 8-10 minutes until softened, adding the garlic for the last minute. Add the mango chutney, stock and the vinegar, then bubble for 10 minutes to thicken slightly. Serve the sausages and onion gravy with the mash and steamed greens.

Recipe from November 2017 Issue

Nutrition

Nutrition: per serving

Calories: 566kcals
Fat: 30.3g (9.8g saturated)
Protein: 21.4g
Carbohydrates: 46.1g (13.1g sugars)
Fibre: 11.4g
Salt: 2.7g

delicious. tips

Think mango chutney is just for curry? There’s so much more you can do with it. This richly fruity condiment has a myriad uses from glazes and marinades to pepping up  a gravy. Buy a quality one, though – we like Geeta’s Premium Mango Chutney (£2.15 for 320g, widely available).
Next time, use swede instead of celeriac  or use a mixture of whatever root veg you have to hand.