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 a 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.
When I handed over a container of these sausages with onion gravy to the homeless man at the dog park and I told him what it was, his eyes lit up.
Because really, who doesn’t love sausages drowning in loads of gravy, with creamy mashed potatoes and the obligatory side of peas? (Well, vegetarians I suppose. But I doubt any vegetarian reads my blog!)
This is the first sausage recipe that comes to mind whenever I’m planning sausages for dinner.
Why is it called Bangers and Mash?
“Bangers and Mash” is the affectionate British slang for sausages and 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.
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:
-
Sausages drippings – Brown the sausages in a skillet then remove when cooked. The brown bits stuck on the base of the pan and the oil / sausage juices are sausage drippings and these are the key to wickedly delicious Onion Gravy!
-
Saute onion and garlic
-
Cook off flour – the flour is what thickens the gravy
-
Add beef broth/liquid stock. As it heats up, it will thicken into a gravy consistency.
Problems with 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. 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!
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!! – Nagi x
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!
-
Sausage Bake with Potatoes and Gravy – a one pan recipe
-
Beef and Sausage Ragu – an incredible luxurious pasta sauce
WATCH HOW TO MAKE IT
Quick little video so you can see how easy this is to make! 🙂 Dozer fans – don’t miss him eyeballing the sausage at the end of the video…
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 (Note 3)
To Serve
- Mashed potato
- Peas
Instructions
- 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.
- You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Add onion and garlic, cook until golden brown - around 4 minutes.
- Add flour and mix through.
- 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.
- Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)
Recipe Notes:
Nutrition Information:
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! 😉
I am looking forward to making Bangers and Mash. You have such a inspiring site, thank you.
Does anyone know if mild Italian sausages will work for this recipe?
I would like to make this recipe but don’t want to make a trip to the supermarket just for sausage. Thank you !
Hi,
I had lumps in my flour, I stirred non stop for 5 minutes when I added the stock. Any idea what I wrong?
It was delicious even with the lumps. Just wondering for when I make it again. Thanks!
I meant lumps of flour in the gravy.
(Sorry should have proofread)
Hi Debra! Just use a whisk, that gets out any lumps 🙂 The trick is to add part of the liquid first and mix to dissolve before adding the rest in. Hope that helps! N x
Absolutely LOVED this recipe (bangers and Mash). My granny who had 9 bairns and 56 grandchildren…yes wow 56 grandchildren. she cooked bangers and mash onion gravy for years and i followed her recipe. ive just tried najis recipe its delish well done love it..and im sure my granny would approve xx
Absolutely incredible.
That gravy is perfection! What a game changer! Thank you for the recipe Nagi!
Domo Nagi
Im making the bangers n mash right now😊
Thankyou for this weeks Indian recipes as well. Palak is my fave!!! Didnt know u cud make paneer. Your energy is endless!
Hi DOZER 🐾
The first time I had this dish was in London and it was amazing! I’ve tried it in the USA before and it just wasn’t the same. Then I made this recipe…OMG! This dish is flavorful, comforting, and oh so satisfying. The sausage must be premium though…makes all the difference. Another win with my family. Thanks!
I’ve made this so many times. It’s so good and a family favorite!
Excellent! Best bangers & mash. I added a slug of ale & worcestershire sauce to suit my taste. Will use again…and again…
I’ve made this twice now, and it is SO good. The gravy is perfection!!
Haha. You made me smile.
I am a vegetarian and I read your blog!
Wow. Really useful comment you put on here Peggy. Thanks for the contribution 🤣
Hi Peggy!
I really do appreciate your comment! I am wondering if you have “vegeterianized” any of Nagi’s recipes with reasonable success? My daughter is vegetarian and many times I have wanted to make a vegetarian version of one of Nagi’s recipes, for my daughter, but don’t know where to start. I would really love to be able to convert them for my daughter to enjoy! For instance the bangers and mash recipe I would use vegetable broth for the gravy but have no clue what I could use for the bangers that would be rich in flavorful and go well with the onion gravy.
If you (or anyone reading this comment) have any tried and true vegetarian conversions for this recipe or any of Nagi’s recipes and are willing to share them, please email me.
stormyrocker@gmail.com
Kindest regards,
Heather