Gluten-Free Bangers and Mash
Elevate a traditional British comfort food with this hearty and satisfying Gluten-Free Bangers and Mash recipe. Featuring golden-brown gluten-free sausages, creamy mashed potatoes, and a rich homemade onion gravy made with gluten-free stock, this dish is perfect for anyone seeking a comforting, allergy-friendly meal. The recipe combines easy preparation with bold flavors, using pantry staples like olive oil, butter, and cornstarch to create a deliciously thick gravy that ties everything together. Whether you're accommodating dietary restrictions or simply craving a classic, this bangers and mash delivers warm, cozy flavors in every bite. Ideal for family dinners or casual gatherings, it’s a guaranteed crowd-pleaser that’s naturally gluten-free without sacrificing taste.
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Recipe Information
Ingredients
- 8 links gluten-free sausages
- 2 tablespoons olive oil
- 2 pounds potatoes
- 4 tablespoons unsalted butter
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 whole large onions
- 2 cups gluten-free chicken or beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Peel and chop the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt.
Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the gluten-free sausages and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Remove from the pan and keep warm.
Thinly slice the onions. In the same frying pan, add the remaining tablespoon of olive oil. Add the onions and cook over medium heat, stirring occasionally, until they are softened and golden brown, about 15 minutes.
Add the gluten-free stock to the onions. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Pour the slurry into the onion mixture, stirring continuously, and bring it to a simmer. Cook for about 2 minutes until the gravy thickens.
Drain the cooked potatoes and return them to the pot. Add the butter, milk, salt, and black pepper.
Mash the potatoes until smooth and creamy. Adjust seasoning with more salt and pepper to taste, if needed.
To serve, place a generous scoop of mashed potatoes onto each plate, top with sausages, and smother with onion gravy.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 9089 mg | 395% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 44.2 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 712 mg | 55% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7429 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
