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My Bangers and Mash with Onion Gravy recipe is all about bringing you cozy, delicious flavors in every bite, with a special focus on making the rich, savory onion gravy that really makes this dish stand out.
You know I am a little famous for my gravy recipes, like my sausage gravy and my chipped beef gravy! At least that is what my family and friends (and so many of you) say!
Although this recipe isn’t a breakfast gravy, it’s all about mastering the layers of flavor in gravy! This gravy, made from caramelized onions, beef broth, and a dash of Worcestershire sauce, elevates simple pork sausages and creamy mashed potatoes to a new level of deliciousness.
While the technique might seem fancy, the gravy is actually straightforward to make, guaranteeing a stress-free dinner that tastes amazing.
I’ve included tips for achieving the perfect consistency and depth of flavor—starting with cooking the sausages to juicy perfection and using those browned bits to build richness—so you can easily bring this hearty, soul-warming British classic to your table.
What is Bangers and Mash?
It is a question I hear all the time. Yes, it is a rather odd name. But this rich dish comes by its name rightly. “Bangers” are sausages that pop or band when you cook them. And “mash” is simply those creamy mashed potatoes! Thus, Bangers and Mash!
Why you’ll love this Bangers and Mash recipe!
- Versatility: Use traditional pork sausage or beef sausage.
- A Comfort Food: This is a rich and savory comfort meal for sure!
- Family Friendly: In this recipe, the onions are thinly cut but in larger pieces. So, if you have an onion hater in the family, the onions can easily be removed after cooking.
So Easy and Delicious!
Sometimes the simplicity of a really good recipe surprises me. There are only a few simple ingredients in this Bangers and Mash recipe and yet it yields a flavorful and decadent dish every time!
Take a look at the ingredient list here and gather your supplies. Then follow the simple steps for a traditional British Bangers and Mash with Onion Gravy Meal!
Bangers and Mash Ingredients
- Sausage– I like to serve pork sausages, but you can choose any variety you have on hand.
- Olive Oil or Butter– For sauteeing the bangers and topping the mash!
- Garlic Cloves– You can adjust the amount of garlic according to taste. I use 2 here.
- All-Purpose Flour- Get that gravy thickened up with a little flour.
- Beef Stock/Broth: Broth is a bit thicker, and stock is thinner, but they can be used interchangeably here.
- Then, use salt and pepper to taste.
See, I told ya! There were a few ingredients, but the dinner turned out so delicious! The key to this recipe is the rich brown onion gravy, for sure! Gravy makes everything better, kind of like butter.
If you have never made homemade gravy, you might be surprised just how quickly you will catch on in the steps below!
How to Make Bangers and Mash with Onion Gravy
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Brown the Sausages
Heat your pan and add the oil or butter. Get the pan well heated before you place the sausages in and they will brown better. Turn after about 4 to 5 minutes to get both sides browned and cook another 4 to 5 minutes. Then remove the sausages from the pan when fully cooked.
Step 2 | Prepare the Onions
Saute the onions and garlic in the same pan used to cook the sausage.
Step 3 | Add the Flour
Mix the flour into the onions and stir until golden brown.
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Step 4 | Make the Gravy
Slowly pour the stock or broth into the pan with the onions and sausage drippings. Gradually stir while pouring and simmer until it thickens. Add salt and pepper to taste.
Step 5 | Add Sausage
Now the sausages can go back into the pan with the onion gravy. And you are finished!
Bangers & Mash Recipe Tips
- This is a rather quick dish to make. Cook potatoes before making sausages and mix while sausages sit in the gravy or have your mashed potatoes prepared before you start the sausages. That way it will all be ready to plate at the same time.
- Avoid turning the sausages too much. You want that good brown on the casing. When the sausage releases easily from the pan it is ready to be turned.
- Use a whisk or gravy mixer to scrape the pan and stir in the broth. This will help the gravy not form clumps.
- For extra added flavor to sausages simmer, on low, in the gravy for 15 minutes or until ready to serve.
Banger and Mash Variations and Substitutions
This recipe is great leftover! If you run out of the mash, simply toast a hotdog bun and make a sausage with gravy sandwich!
How to store Bangers and Mash
Once the sausage and gravy are cool, place them in an airtight plastic storage bowl. Then, eat the rest up in 3 to 4 days.
Mashed Potatoes can be stored in a separate container, giving you more options for serving the meal again.
Reheat:
Reheat individual servings in the microwave, starting with 1 minute and adding 30-second intervals as needed until warmed through.
To reheat sausages on the stovetop: Place sausages with onion gravy in a saucepan or skillet on medium heat and warm for 5 to 10 minutes or until warmed through.
Sausage and Mash FAQs
For smooth and creamy mashed potatoes, Yukon Gold potatoes are good medium-starch potatoes that won’t get too gummy or be difficult to mash.
I add heavy cream to mine, but some people like sour cream or straight butter. The choice is yours.
Irish Bangers and Mash are made with red wine. To make the traditional Irish version, use half the amount of broth and add red wine.
The good news is you can use any sausage with seasoning you like. Traditionally, pork is used. Others use beef sausages. For a lighter take, you can try a turkey sausage or even meat-free vegetarian sausages!
What to serve with Bangers and Mash
And there you have it – Bangers and Mash with Onion Gravy. My mouth is watering just looking at the picture. Serve these yummy sausages over Instant Pot Mashed Potatoes with a green side dish, just to be healthy!
Other Recipes You Will Enjoy
- Irish Soda Bread
- Instant Pot Garlic Butter Green Beans
- Creamy Slow Cooker Mashed Potatoes
- Lucky Charms Treats
- Mint Sugar Cookies from my friend at House of Nash Eats
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Banger and Mash Recipe (Sausage and Mash with Onion Gravy)
Ingredients
- 8 sausages
- 2 teaspoons olive oil or butter
- 1 large yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups beef stock/broth
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
- Heat oil in a large skillet or non-stick pan over medium-high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. About 8 to 10 minutes, turning halfway through. Remove sausages to a plate.
- Turn heat down to medium heat and add in onions and garlic. (if you do not have any grease or drippings you need about 2 tablespoons of butter or oil to cook onions and make gravy).
- Saute onion and garlic until golden brown, about 4 to 5 minutes.
- Add flour and mix into onions. Cook while stirring with a whisk for 1 to 2 minutes until flour is cooked.
- Gradually add in beef stock, while stirring with a whisk until all is combined and smooth. Simmer while stirring for 3 to 5 minutes or until gravy thickens.
- Add in salt and pepper and stir. Taste and add more seasoning if desired.
- Place sausages back into gravy if desired.
- Serve with Mashed Potatoes *see notes for stovetop mashed potatoes recipe
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Notes
- 2 pounds potatoes, peeled and quartered
- ½ milk/cream
- ½ cup unsalted butter, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Peel and cut potatoes into quarters or halves. Put all of the potatoes in a pot with cold water, bring to a boil, then reduce to simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.
- Drain and keep warm until ready to mash.
- Add the milk/cream, butter, and potatoes to the pan used to boil the potatoes.
- With a hand mixer or potato mashed blend potatoes until creamy. Salt and pepper to taste.
- For a traditional Irish version replace half the beef stock with red wine.
- This is a rather quick dish to make. Cook potatoes before making sausages and mix while sausages sit in the gravy or have your mashed potatoes prepared before you start the sausages. That way it will all be ready to plate at the same time.
- Avoid turning the sausages too much. You want that good brown on the casing. When the sausage releases easily from the pan it is ready to be turned.
- Use a whisk or gravy mixer to scrape the pan and stir in the broth. This will help the gravy not form clumps.
- For extra flavor to sausages simmer, on low, in the gravy for 15 minutes or until ready to serve.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Excellent recipe! It was easy to follow and made a tasty meal.
Thank you so much, Linda! I am so glad you enjoyed this meal!
What brand of sausage do you recommend? I’d love to try this.
I usually just use a pork sausage from my local grocery store (Publix). I think a lot of people love Jolly Posh brand, which you can order online. I haven’t tried it though.