Directions:
1. **Boil the potatoes** in salted water for 15–20 minutes until fork-tender. Drain, mash with butter, warm milk, salt, and pepper until smooth and creamy. Set aside, keeping warm.
2. **Cook the sausages** in a skillet over medium heat with olive oil. Brown on all sides and cook through, about 10–12 minutes. Remove and keep warm.
3. **Make the onion gravy:** In the same pan, add olive oil or butter and sliced onions. Cook over medium heat for 8–10 minutes until caramelized and golden.
4. Sprinkle in the flour, stir well, and cook for 1 minute. Gradually whisk in the broth, stirring constantly to avoid lumps.
5. Add soy sauce, salt, and pepper. Let simmer for 5 minutes until thick and rich.
6. **Cook the peas** in boiling water or steam for 3–4 minutes. Drain and toss with butter and salt.
7. To serve, place a mound of mashed potatoes on each plate, top with sausages, and spoon over plenty of onion gravy. Add green peas on the side and garnish with chopped green onions if desired.
Quick Facts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~500 kcal per serving
Tips & Variations
– Use chicken sausages if you prefer a lighter version
– Add garlic to the mash for extra flavor
– For a thicker gravy, let it simmer longer without a lid
– Great for lunchboxes — reheat with a splash of broth
Conclusion
Halal bangers and mash is a satisfying, family-friendly dish that brings classic flavors to your table in a wholesome way. With rich gravy and creamy mash, it’s the kind of meal that never disappoints.
