Bangers and Mash (Sausage with Onion Gravy)

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)

Author: Nagi | RecipeTin Eats

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Dinner

Australian, British

4.8 from 30 votes

Servings4

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Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder! 

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:

1. Sausages - You can use any sausages you want, classic Bangers and Mash is made with thick pork sausages. I used beef in some of the photos and pork in the video.

If you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.

2. Onion -  I like making onion gravy because it adds flavour, fills out the gravy and makes it so you can smother the sausages in gravy. But it is optional - you can skip it if you want.

3. Beef broth/liquid stock - I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer - the gravy will be a lighter colour.

4. Nutrition per serving, assuming 4 servings. I use very juicy, fatty pork sausages which accounts for 593 calories of the total shown below, so if you use leaner sausages, the calories per serving will be less!

Nutrition Information:

Serving: 333gCalories: 666kcalCarbohydrates: 7.6g (3%)Protein: 36.4g (73%)Fat: 53.4g (82%)Saturated Fat: 16.6g (83%)Trans Fat: 0.4gCholesterol: 147mg (49%)Sodium: 1703mg (71%)Potassium: 632mg (18%)Fiber: 0.8g (3%)Sugar: 1.2gVitamin A: 1%Vitamin C: 6%Calcium: 4%Iron: 16%

Keywords: bangers and mash, sausage with onion gravy

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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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