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Bangers and mash on a wooden pub table, plated with a browned smoked Bacon Frankfurter, silky mash, onion gravy, and a pint of dark ale

The Ultimate Bangers and Mash - Bacon Frankfurter, Ultra-Buttery Mash and Proper Onion Gravy

A proper pub-style bangers & mash for one: crisp-seared German Bacon Frankfurter on ultra-silky, no-milk buttery mash, finished with rich onion gravy made with homemade stock, a touch of tomato paste, and a bright lemon lift.
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Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 1
Ingredients Method

Ingredients
  

Sausage
  • 1 Bacon Frankfurter
Ultra-silky butter mash (no milk)
  • 300 g floury potatoes Maris Piper or King Edward, peeled and cut into even chunks
  • 90 g unsalted butter yes, very buttery
  • 25 ml double cream optional, but recommended for silkiness - no milk used
  • 3/4 tsp fine salt plus more to taste
  • Freshly ground black pepper
Proper onion gravy (homemade stock; brighter acidity)
  • 1 medium onion halved and thinly sliced (about 120-150 g)
  • 10 g butter + 1 tsp oil or sausage pan drippings
  • 1 tsp tomato paste
  • 1 1/2 tsp plain flour
  • 250 ml homemade stock beef or chicken
  • 50 ml dark ale or 50 ml red wine; pick one
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce optional
  • 1-2 tsp lemon juice to finish, to taste
  • Black pepper; salt as needed

Method
 

Mash (no milk, very buttery)
  1. Put potatoes in a small pot, cover with cold water by 2-3 cm, add a good pinch of salt.
  2. Bring to a gentle boil, then simmer until very tender (knife slides in with no resistance), about 15-18 minutes.
  3. Drain well, return potatoes to the hot pot, and steam-dry on low heat for 1-2 minutes, shaking the pot.
  4. Rice (best) or mash until smooth.
  5. Add butter in chunks and fold until fully melted and glossy.
  6. Fold in double cream (optional) for extra silkiness. Season with salt and pepper. Cover to keep warm.
Onion gravy (richer + brighter)
  1. In a small frying pan or saucepan, melt butter with oil over medium-low heat.
  2. Add sliced onion with a pinch of salt. Cook slowly until soft and deep golden, 12-18 minutes.
  3. Stir in tomato paste and cook for 60-90 seconds until it darkens slightly (this removes raw tomato taste and boosts umami).
  4. Stir in flour and cook 1 minute.
  5. Add ale (or red wine) and simmer 1-2 minutes.
  6. Add stock gradually, whisking or stirring until smooth. Simmer 6-10 minutes until glossy and coating.
  7. Stir in mustard and Worcestershire (if using).
  8. Finish with lemon juice 1 tsp at a time until it tastes lifted and not heavy. Adjust salt and pepper.
Cook the Bacon Frankfurter (hero sear)
  1. Heat a small pan over medium. Add a tiny amount of oil.
  2. Cook the Bacon Frankfurter, turning regularly, until deeply browned all over and hot through, about 8-10 minutes.
  3. Rest 2-3 minutes.
Plate
  1. Spoon mash onto a warm plate and make a shallow well. Place the sausage on top.
  2. Spoon gravy into the well and lightly around the sausage (do not bury it).