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. (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! 😉
Made this twice now and will be making again and again, the gravy is dangerously lush, the only annoying part about the meal was my boyfriend when he was eating it, all the way through dinner he made this “mmmm mmmm mmmm” sound, thanks again for a great recepi x
Wish I could triple the stars here Nagi, another star meal. Thank you, I’ll have a couple of beers on your behalf 😉
Hi Nagi, I’m excited to try this one! I had a laugh when you said: ‘I doubt any vegetarian reads my blog’. Me, a vegetarian am excited to try this out with veggie sausages tonight, and make your Pad Thai recipe ALL THE TIME! (I just leave out the chicken). We’re definitely reading your blog – and loving every minute of it! X
This was so delicious! Really easy and so yummy!
That’s great to hear Karen! N x
Hiii hehe recently turned vegetarian here, I love British comfort food, only prob is the meat. oh well.
It’s just not the same with tofu Jay 🙂 N x
This recipe was delicious! My husband and I were both a fan. Definitely a remake. So simple, but full of flavor.
I usually cut up the snags into bite size mouthfuls……tonight, gonna be a whole sausage. OH likes chilli snags – which I throw into the mix ( 6 plain & 4 chilli) it’s going to be so easy plating out lol
Easy peasy Marette! Enjoy! N x
PERFECT!! Thank you for posting this recipe!! The first time I made this, ALL plates were wiped clean and second helpings were eagerly devoured.
And that’s the BEST compliment! N x
Lovely. Husband licked the plate clean!
Hiya Nagi
I have to disagree, the worst thing you can do is to prick a sausage. They will only explode if you try to cook them too fast, and by pricking you let all the juice out leaving a dry sausage. The way to cook this is place the sausages in a large frying pan on a very low heat and surround with thinly sliced onions and a couple of oz of butter, sprinkle on some sugar and cook for about an hour turning every 15 minutes until the sausages get that jammy sticky quality. Remove them from the pan, and stir in some flour and English mustard powder and cook for 1 min then add stock and simmer for 10 mins until gravy thickens. Serve on mash with a side of peas. Give it a go, it will be a revelation
Ian
Respectfully Nagi did not mention anywhere in her recipe to prick the sausages. She said that was how they got their name “bangers”. Your way of cooking the sausage sounds so yummy, I will have to give it a try. This recipe is absolutely perfect. I make bangers and mash this time of year because it’s the only time of the year that our stores in the state’s have actual “banger” sausage.
If you happen to watch the included video, this recipe works the way it’s written. No need to cook for an hour. Maybe you should start your own recipe/food website with your own techniques.
Whoa there, I didn’t say the recipe didn’t work, i was simply pointIng out that as a son of an english butcher, and a nephew of 4 more and a grandson of another, who have been making, selling And cooking sausages for over a hundred years. The best way to cook one. A proper sausage has a natural casing that is permeable, so if cooked low and slow will allow a small amount of the fat to effectively leak out whilst cooking. On the other hand if you try to quick fry them, they will swell and explode ie “Bang” losing loads of juice. But hey who am i to stop you, if you like your sausages dry, crack on and enjoy. Maybe if you spent your time trying to cook them that way instead of having a pop at me, you may find they are worth spending a bit of time cooking if you have it.
Fantastic recipe, thank you! I doubled the recipe for 10 hearty eaters and it was a HUGE smashing success.
Wahoo, thats great to hear Jennie!