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! 😉
How much chicken do U use for this recipe….
Loved this recipe. I added a little mixed herbs.
Loved it!!
I tried this recipe for the first time and it was a huge success. We really like the bite if the onions with tbe gravy so I added more onions and a little bit of wine to the gravy.
It was delicious, especially with a piece of garlic bread 😍😍
Thanks Nagi! You’re the best x
Oops I forgot added star 5 star all the way
So easy and so delicious! When it’s 13°c outside and you want comfort food, this is a go to recipe. You never miss Nagi.
So easy and so delicious! When it’s 13°c outside and you have want comfort food, this is a go to recipe. You never miss Nagi.
Didn’t even know I liked bangers and mash, Nagi you’ve done it again. Ily
Loved it! My daughter and partner loved them too! I added some Vegemite to the gravy instead of salt to give it a bit more flavour and it was delicious! Thanks Nagi!
Can you tell me where to purchase the black plate you used to dish up Bangers and mash..? Also how did you manage for your sausages to not stick to your stainless steel pan..? 🙂
these look like they are from Sams Club, I have a very similar set from there!
Terrific and very easy! My husband loved it..
Hi Nagi, love your work.
I think you may have pictures 2 and 3 backwards in the step by step section.
Cheers,
Hey, on your pictures for bangers and mash the numbers are wrong if they are supposed to follow the numbered steps. 3 and 2 are switched on the pictures
Well Nagi, you have done it again. I made the onion gravy to go with some beautiful grass fed beef steaks. He said that the gravy was beautiful and keep the leftovers because I’m having it on toast for breakfast tomorrow….and he did indeed. I heard him enjoy it with much delight. I’m making it tonight with bangers. Thanks for all your delicious recipes.
This one would have made my grandma proud! Dang it was tasty
Hi Nagi, can i make this one day in advance ?
Greetings,Petra
Never “fry” the sausages… ROAST them. You should be cooking the onions slowly as the sausages are roasting. Periodically, pull the sausages out of the oven and drain the fat into the onions as they slowly cook. Use a splash of balsamic vinegar to the onions as this help break them down somewhat. The gravy is gravy to be made at the end with flour and stock.
You sound like an expert, be sure to post the link to YOUR cooking website.
Made this tonight for dinner. Lucky I had any left after all my tastes during cooking. Very tasty. I will make this again, for sure!!
British banger ‘bang’, i.e. split, because they contain up to 20% rusk which absorbs the fat during cooking and expands, splitting the casing. sausages without rusk and like braising beef that is too lean. Dry and tasteless.
Good recipe. Thank you for including the peas. very traditional.
Another dish that was a hit with the family. Great comfort food.
Thanks once again Nagi.
I’ve used several of your recipes as bases for meals before and they’ve all been good, so I was amazed how truly awful this was!
*3 tablespoons of flour?*
I put this much flour in and I had to use MORE THAN DOUBLE the stock to try to get rid of the lumps! My gravy kept boiling away and the horrid lumps remained!
In the end I had to toss the whole gravy and start from scratch… making the gravy the same way I normally do.
0/5 rating from me!