Sticky onion bangers & mash with a basil & red wine gravy

Week 1, Sunday

Serves: 4

Time: 45 minutes

Difficulty: Easy

Vegetarian swap: Swap the pork sausages with Glamorgan style sausages and the beef bouillon paste with a vegetable stock


  • 3 tsp of butter
  • Pinch of salt and pepper
  • 2 tsp of vegetable oil
  • 1 tsp of beef bouillon paste
  • 200g of sliced onions
  • 8 pork sausages
  • 800g mashed potatoes
  • 15g of basil 
  • 50g of bisto gravy
  • 20cl of red wine
  • 10g of rosemary


  • 1. Add the sausages to an oven safe pan and roast for 25 minutes at 200c
  • 2. Add the mashed potato to a saucepan along with a splash of water and the butter. Stir until softened.
  • 3. In a separate medium sized sauce pan, add the vegetable oil, onions, half the rosemary and salt and pepper.
  • 4. Cook the onions for 15 mins on a medium / high heat until they begin to soften. Then add the red wine, boiling water and the remaining rosemary.
  • 5. Stir in the bouillon paste and the gravy granules, reduce the heat and allow to bubble and thicken.
  • 6. Add a generous portion of the mash to a plate, add sausages, and then add the basil leaves. Using some tongs, layer some of the onions over the top and finish with the red wine gravy.
  • 7. Serve and enjoy!

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