Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the greatest of all comfort foods. A sausage recipe for a quick easy dinner with a side of peas or steamed vegetables to douse in the homemade gravy.
The onion gravy is to-die for but only requires 4 things: onion, garlic, beef broth/stock and flour. That’s it!
Bangers and Mash
I have to hand it to the Brits, they come up with great names for food. Bubble and Squeak – roast leftovers fried up. Spotted Dick (get your mind out of the gutter! It’s a pudding shaped like a log studded with raisins!).
Toad In the Hole – Sausage in a Yorkshire Pudding batter. (PS Don’t Google for photos because you’ll probably get…well, you know. TOADS in a hole. Ick!)
And Bangers and Mash – sausage with gravy!
Why is it called Bangers and Mash?
“Bangers and Mash” is the affectionate British slang for sausages and creamy mashed potato, served with gravy. “Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork. Sometimes, they still do!
This is the first sausage recipe that comes to mind whenever I’m planning sausages for dinner! So obvious, I know…
Onion Gravy
The onion gravy is what really makes this sausage recipe. Onions not only add flavour, they also bulk up the gravy so you can really pile that gravy on and smother the sausages.
It’s very simple to make and no different to making gravy for things like roasts – Roast Lamb, Roast Chicken and Turkey.
What you need to make Bangers and Mash
Here’s all you need to make Bangers and Mash:
Best Sausages for Bangers and Mash
For a really classic Bangers and Mash experience, you can’t go past some big, fat pork sausages. Look for good quality ones that are all meat, no fillers – check the ingredients or ask your butcher.
The only sausages I do not recommend using are lean sausages because they won’t drop enough juices and fat to make a truly tasty gravy.
If you use low fat sausages, I cannot be held accountable for lack of flavour in the gravy!!
What you need to make Bangers and Mash Gravy
Sausages drippings – This refers to the brown bits stuck on the base of the pan and the oil / sausage juices that are left in the skillet after browning them. Sausage drippings are the key to wickedly delicious Onion Gravy!
Garlic and onion – Essential base flavouring ingredients for many, many savoury dishes!
Flour – This is what thickens the gravy.
Beef broth/ stock – The liquid for the gravy that gives it flavour. You’ll be disappointed if you use water, so don’t do it!
How to make Bangers and Mash
Brown sausages in a skillet then remove when cooked. If there’s an excessive amount of oil in the skillet, feel free to discard some. But you’ll want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onions and form the flavour base for the gravy.
Saute onion and garlic in the sausage drippings until the onions are translucent.
Cook off flour – Add the flour into the onion mixture and cook it for a couple of minutes. This will cook out the rawness of the flour.
Add beef broth/liquid stock. The flour mixed into the onion mixture will dissolve into the liquid. At first it will be watery abut as it heats up, it will thicken into a gravy consistency.
How to avoid lumpy gravy?
The trick to avoid lumpy gravy is to start by adding just some of the broth into the flour/onion mixture and stir to form a sludgy paste before mixing in the rest. This sludge will dissolve more easily into the remaining broth, making a lovely lump-free gravy without the need of a whisk!
Tip! For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking!
What to serve with Bangers and Mash
In the UK, I’m pretty sure it’s illegal to serve Bangers and Mash with anything other than creamy mashed potato.😂 Though any rice would also work great (white, brown, jasmine, basmati), as would pasta, polenta, quinoa, barley, even couscous.
In the event of a low-carb emergency, Creamy Mashed Cauliflower is a great alternative and unexpectedly delicious! – Nagi x
Watch how to make it
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Bangers & Mash (Sausage with Onion Gravy)
Ingredients
- 1/2 tbsp oil
- 8 sausages of choice (Note 1)
- 1 large onion , halved and finely sliced (yellow, white or brown) (Note 2)
- 2 garlic cloves , minced
- 3 tbsp flour (plain)
- 2 cups beef stock/broth , low sodium, store bought or homemade (Note 3)
- 1/4 tsp salt
- 1/2 tsp black pepper
To Serve
- Mashed potato
- Peas
Instructions
- Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)
Recipe Notes:
Nutrition Information:
Originally published October 2016. Updated in October 2021 with new photos and a new video.
I love a good sausage recipe!
Sausages are a great shortcut way to a quick tasty meal because they’re loaded with extra flavour. Think beyond just cooking them whole – squeeze the meat out and cook it like mince meat!
Life of Dozer
Look who’s in his usual position….and don’t miss Dozer and his cheeky eye balling of the sausages in the cooking video! 😉
What brandof sausages are the best for this recipe.
Hi Angie! Absolutely any brand! I like to use pork sausages 🙂 N x
This is exactly like I had a from a British Pub…Thank you it’s delicious..
LOVE HEARING THAT!!
One word AMAZING RECIPE. I cooked this for my husband tonight. I will make this again for my kids .
Yessssss! I’m so happy to hear that Tonya! N xx ❤️
I made this last night and it was perfect! Of course where I live it was 85 F yesterday, so maybe more of a cool weather dish… oh, who am I kidding. I might make this weekly. I served it with sautéed mushrooms and salad instead of the peas. Thank you, I just love your recipes!!
That’s fantastic to hear Shauna! Thanks for leaving a review! N x ❤️
found your site while looking for ragu recipes. so far i’m enjoying it. I love to cook and try new things. couple of questions: do you or have you used base, e.g. beef base instead of broth. and have you ever used baking soda to thicken a soup?
Base? I’m sorry I don’t know what that is. And please don’t use baking soda for thickening! It will taste terrible 🙂 N x
Hello! I just wanted to say thank you so much for this amazing recipe!! It is SO delicious. I have made it multiple times and look forward to it every time! It is one of my favorite recipes :)) I made it this evening and will be eating it in moments lol! I will be trying more of your recipes for sure in the future!
Me too me too Karis! Gravy in every form….. N xx
Yum! Making tonight thank you!
Hope you loved it Chantelle! ❤️
Great to see good old British grub on here and a pretty spot on recipe. I urge everyone to try a few little things. Cook your sausages (I use Lincolnshire/Cumberland or leek and pork) very slowly in the pan, barely any heat, they will leave beautiful juices and gooey bits to add the onions to. Again slowly caramelise the onions in butter and a touch of demerara sugar, this draws the moisture out and gets them really dark and unctuous. Then when making the gravy just add a half teaspoon of English mustard, takes it to a whole new level.
That’s a wonderful tip Shaun, thank you!!!
I think your recipe sounds tasty but, for the record, while gravy is typically served in this dish the mash refers to the mashed potatoes, not the gravy.
Ah yes, I probably didn’t explain that part properly! 🙂 N xx
First, I must wipe the drool off the keyboard (sorry about the graphic recount). Putting this on our midweek menu for sure. A mate of ours just started a small goods company called La Villa Salumi in Melbourne. Best sausages money can buy.
Oh and I did exactly what you asked us not to do – Googled “Toad in a hole”. I think they’ve fixed it now, no yucky toad pics, just good food 😀
HA HA HA!!!! TOO FUNNY! I do hope you try this Harshit, it’s a classic! How wonderful that your friend started a new business, I bet the sausages are INCREDIBLE! I hope to cross paths with them one of these days! 🙂 N xx
Do you think I would be able to cook this then put it in a covered dish in the oven on low to keep warm? Wish my guys work schedule I never know when he’s getting home. Thank you!
Hi Karen! Definitely 🙂 Sausages is one of those things that keeps REALLY well in the oven / reheated, unlike many other proteins that tend to dry out. 🙂
Hi, I just have to say, I laughed out loud while reading this recipe because… I am in fact a vegetarian – so you were wrong, we do read your blog! I just recently discovered your site while searching for a Chicken Chow Mein recipe (I use a vegetarian chicken). I was so impressed with your recipes in general, I began browsing and somehow found myself reading the Bangers & Mash (I’m American and was just curious).
Anyway, your appeal is wider than you thought! Thank you for all of your delicious recipes – I can’t wait to try more!!
And I’m laughing at this message!! 🙂 I always assumed that vegetarians wouldn’t be able to face the amount of carnivore food I share here! I’m so pleased to hear that you vegetarian-ise my recipes, thanks for letting me know Susan! N xx
Yum. Loved it. Wasn’t sure about all the onion while cutting it up, but perfect quantity. Gravy was superb.
The second one of your recipes I’ve made (Pad see Ewe being the other). Will be making some more for sure. That pumpkin cake from the other day sure looks tempting….
The pumpkin cake is AWESOME!!! So glad you enjoyed this, thanks for letting me know you enjoyed this! N x
Oooh YES!! What a fab sub!
Delicious Nagi!! So fast to whip up and sooo satisfying ? Husband and toddler loved it!!!
Thank you
And now you have me craving RISSOLES! I honestly can’t remember the last time I made them!
Well, i look forward to your rissole recipe very soon 😉
Outfrikkinstanding! A new weekly staple for these coming winter months in NOVA. Thanks, Nagi! HI DOZER!!! *scritches ears*
Virtual HIGH FIVE! I’m so glad you enjoyed this Christopher, thanks so much for letting me know! N xx
This sounds right up my alley. If I use Italian sausage would it ruin the recipe? I don’t really care for any of the others.
Absolutely not! 🙂 This will work with any type of sausage 🙂
Had B&M tonight for dinner, my husband said “”Best I have ever had “. I agree, Thankyou delicious.
Alana – you ROCK! Thank you so much for trying my recipe and I’m so glad you and your husband enjoyed it!! N xx
I had bangers for my dinner but no mash.
Dozer and his eye ball. Wicked! Did he get a banger and mash?
You know he did….how could I resist those eyes!!!
Hi Nagi
One of my old time favourites!!! Just love Pub style Bangers & Mash. For years I have search and tested & tried so many recipes but just couldn’t get the right taste…. you know that great taste you get at a good old fashioned pub lunch. Monday night I thought I’m going to give it one more try and go it!!!… so I’m going to share it with you
A slight difference to your recipe… see below
Traditional PUB Bangers and mash (served with Horseradish Mash & baby peas)
Ingredients
2kg potatoes, peeled and roughly chopped
1 egg
1 tablespoon horseradish (any type)
1 tsp salt
50g butter
1/2 cup milk
8 good quality beef or pork sausages from your butcher
70g butter
4 red onions
1/3 cup balsamic vinegar
2 beef stock cubes
2-3 cups of water
Method
In a saucepan, place the potatoes and cover with cold water. Bring to the boil, add salt and simmer until tender.
Drain and leave for a few minutes. Add a raw egg and whisk with a wooden spoon till combined. Add horseradish and salt & pepper to taste
While the potatoes are steaming you can start to cook the sausages.
In a frying pan, place the sausages and cook on all sides until brown and cooked through. Set aside in a warm place.
In the same frying pan, heat the butter and gently fry the onions until they collapse and are golden brown.
Add the balsamic vinegar and stock cubes.
Stir in 2-3 cups of water. Bring to the boil and simmer to reduce until you have a nice gravy consistency.
Mash the potatoes, when completely mashed add a raw egg (this replaced the butter & milk and boy is much creamier) Then add the horseradish – optional Then season with that famous duo…..salt & pepper
Pile the mashed potatoes on the plate with the sausages on top and pour over the onion gravy Serve peas on the side
We had this with my pineapple coconut cheesecake and served with pineapple sauce … yummy Oh forgot to say we had pea soup for starters
Oooh JANE! You totally rock, I love that, I will give it a go the next time I make spuds! PS What a FEAST!!!