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Mulay's Sausage Bangers and Mash Recipe

Healthy British Banger’s & Mash with Onion Gravy

  • Author: Carol Green


The ultimate comfort food, British Bangers and mash made healthy with Mulay’s allergy free sausages, low inflammatory white sweet potatoes and delicious gluten free onion gravy.



1          12 oz package Mulay’s British Bangers

1          Tbsp. Ghee or Olive Oil

Gluten Free Onion Gravy:

1          Yellow Onion, thinly sliced

1          tsp. Balsamic Vinegar

2          cups Chicken Stock

1          tsp. Savory Spice Barnegat Bay Seasoning

1          tsp. fresh Rosemary, finely chopped

1          Tbsp. Gluten Free Flour

2          Tbsp. Water

2          tablespoons Butter, cubed

Salt, to taste

White Sweet Potato Mash:

2Lb.     White Sweet Potatoes, peeled and quartered

1/3       cup Chicken Broth

2          Tbsp. Butter, cubed

Salt, to taste


  • Place the potatoes in a medium pot and cover in cold water, bring to a gentle simmer and cook until fork tender, approximately 20 minutes.
  • Heat a skillet over medium high heat, add a little fat and cook the sausages until evenly browned on all sides, approximately 10 minutes. Remove to a plate and keep warm.
  • Add the onions to the pan and cook on medium low heat until softened. Add the balsamic vinegar to the pan, stir until evaporated.
  • Add the broth and seasonings to the pan, bring to a simmer.
  • In a small ramekin, mix together the flour and water until smooth.
  • While whisking constantly, blend the flour slurry into the hot sauce, cook, stirring until thickened.
  • Add salt to taste.
  • Finish the mash; drain the water and mash the potatoes using a potato ricer or masher.
  • Blend in the butter and hot chicken broth the desired consistency, salt to taste.
  • Serve with the sausages over the mash and topped with gravy along with green vegetable of choice.