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
- Curried Sausages
- Beef and Sausage Ragu – an incredible luxurious pasta sauce
- Sausage Pasta
- Sausage and Bacon Country Breakfast Casserole
- Italian Sausage Quiche
- Sausage and Egg Breakfast Potato Skins
- Crispy Cheesy Sausage Hash Browns
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…
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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 (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.
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! 😉
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Nagi, THIS WAS OUTSTANDING!!!!!!! That gravy IS A KILLER like you said!!!!!! I will make this for company and family get togethers forever. You are an awesome cook that made me look great too. Thank you for sharing your gift with us. XOXOXOXO
Nom, Nom, Nom so good. Tasted like a good old hearty pub meal and everyone loved it. Such a cheap family meal too. Thank you for another fantastic recipe!!!
You’re so welcome Jodie!
Hi Nagi,
I’m 10 years old & love cooking. I tried this recipe today but when lumps formed after I added the beef stock, my Mum suggested we give it a whizz in the Vitamix & it worked magic. So we kind of cheated a bit. Your recipe was easy to follow & turned out delicious! Also, Dozer is too cute! I’m in love with him 🙂 Thank you. xx Zanaida (& Zeeba – my Mum, says Hi!)
Woah that’s so great you’re in the kitchen helping with dinner! Thanks so much for the feedback Zanaida!
My boyfriend and I loved it ❤️ I had trouble mixing flour with the stock so there were some clumps, is there anything I should do to avoid that? Thank you. 🙂
It takes a lot of constant work. Add small amounts of flour at a time and small amounts of liquid at a time. My mom used a metal spoon in her iron skillet i use a fork so that it really has a whisk and mash effect. But the mashing and stirring is constant until lumps are gone. Also your heat cant be high. On electric cooktops i found it harder but kept it real low. Im happy to have gas stovetop again. Also once i cheated and added the flour to cool broth until it was lump free and it worked pretty good.
I made Bangers and Mash with Onion Gravy with side of green beans for my three sons my husband and I. We all loved the meal I prepared.
Terrific Christina! ❤️
I made this last night for my daughter and I and we both LOVED it! A great cold night hearty meal that’s quick and easy! We used chicken sausage and it was amazing! A new favorite 🙂
Terrific! And yes you could use any sausages here and they would be amazing ☺️
Dang! I thought I invented this recipe years ago. I’ve been making it for at least 25 years, but never saw an actual recipe for it. Gotta give this gravy a try.
I’m sure you’ll love it Brian!
I made your onion gravy with our sausages tonight and it was so tasty and very easy. I don’t think I cooked the flour long enough as the gravy was a bit pale so I added a teaspoon of Vegemite! I won’t use Gravox with snags again, thank you Nagi.
Great recipe, but Bangers and Mash refers to sausages and mashed potato – although the gravy is a key accompaniment.
In case you were wondering, the Bangers part is from when meat was rationed during the Second World War and sausages were ‘plumped up’ with water. The steam that built up as the sausages cooked caused the skins to pop and bang in the pan.
Love hearing the story behind recipes! 🙂
The onion gravy was amazing, my sausage choice not so much. This recipe was delicious, though and I highly recommend this to anyone looking for a quick meal!
That’s great! So pleased you enjoyed this Jen – N x
This is the first recipe I’ve tried where my version actually came out looking like the picture! I was super excited about that.
I’m an American in Australia, and my fiance wanted English Bangers and Mash. Your recipe did the trick! It was delicious. I don’t know if its like pub grub, but it was a hit at our house!
Added some bacon and whole grain mustard to the gravy and it was amazing. Thanks for the recipe! Won’t ever buy gravy powder again 😀
Glad you enjoyed it Kelly! Thanks for letting me know! N x
Thanks Joe will try this next time.
Whole family loved this and I’m sure you will as well 😊
That’s so great to hear Nicky! I’m so pleased you enjoyed this, thank you for letting me know! N x
Another triumph – absolutely delicious Nagi – you are the best
That’s terrific Frances! I’m so glad you enjoyed this one – thanks for letting me know! N x
Could you add some curry powder to the gravy?
You sure can Sharon!
In the video you are using a stainless steel pan, how do you get things not to stick???
Hi Nicky! I find sausages leech so much fat there’s no chance of them sticking! 😂
I was told by a butcher once if you have trouble with them sticking early just give the actual sausages a light spray with olive oil before cooking them…. has worked every time for me Cheers Joe. Can’t wait to try these tonite
You can make steel pans non stick by treating them with oil. There is particular way to do it and it works amazingly! Nothing will ever stick to your pan again not even eggs! There are tutorials on youtube. . I am making this meal for dinner tonight, hoping it turns out well 🙂