Cooking at Home
Bangers and Mash with Caramelised Onion Gravy


  • 8 thick pork sausages
  • 50mls extra virgin olive oil
  • 2 bunches English spinach, washed and trimmed
  • 2 garlic cloves, thinly sliced
  • 20ml Kikkoman Naturally Brewed Soy Sauce

Creamy Mashed Potato

  • 1kg Sebago potatoes, roughly diced
  • 125mls milk, heated
  • 75g butter, cut into cubes

Onion Gravy

  • 45mls olive oil
  • 25g salted butter, roughly diced
  • 30g brown onion, finely sliced
  • 80ml Kikkoman Naturally Brewed Soy Sauce
  • 250ml chicken stock
  • 10g hot English mustard
  • 60mls cup white wine
  • 65g cup plain flour, sifted

Kikkoman sauce used in this recipe

Cook time
Prep time

Bangers and Mash with Caramelised Onion Gravy


  1. Prepare the mashed potato with butter and hot milk and beat until fluffy. Season with salt and pepper.
  2. Cook onions in olive oil for 10 minutes or until soft and golden. Add Kikkoman Soy Sauce and continue cooking until caramelized. Add flour to form a roux base then gradually add chicken stock, mustard and wine to thicken.
  3. Brush sausages with oil and grill.
  4. Heat extra virgin olive oil over medium/high heat and saut_ spinach with thinly sliced garlic and Kikkoman Soy Sauce until soft.
  5. Serve sausages with mash, saut_ed spinach and top with onion gravy.
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