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! 😉
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???
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 🙂
Hi Nicky! I find sausages leech so much fat there’s no chance of them sticking! 😂
I was able to find authentic Irish bangers at our local specialty shop. That really made it taste special. My husband had seconds and the teenagers said it was tasted “beautiful.”
Nagi,
I’m wanting to give this a go. I’ll assemble the sausages following this recipe: https://bit.ly/2DT4y2Y.
Our Texas markets are provincial in sausage offerings!
Nat
Thanks! The gravy was delicious! I didn’t have any peas but my kids didn’t mind 😁 Will definitely make it again! Will check out more of your recipes😀
I’m so pleased you enjoyed this Tawny! Thanks for letting me know! N x
Hey I only have precooked sausages on hand? Will that be ok to nake gravy ?
Yep I reckon we can make that work! Give the sausages a nice sear on the stove to extract some liquid and heat them through, then proceed with recipe! 🙂 N x
Nagi this is my second recipe I’ve tried of yours and again it was absolutely delicious!! My husband just said and I quote “Now that’s the good home cooking” The whole family loved it and will be a new staple here. Thank you so much, you are an awesome cook with awesome recipes. <3
This is the second recipe I tried for onion gravy and I have now thrown out the first recipe. This one is excellent! Thank you!!!
So glad you enjoyed this Brenna! N x ❤️
I’ve made this at least three times….It taste exactly like a British Pub that we had it for the first time….And “FYI” My Local Frys Supermarket was selling British Bangers in their butcher case..Lucky me…:)
Thank you so very much…We love it!
I LOVE HEARING THAT! So glad you enjoyed this Safka, thanks for letting me know! N xx
666 calories! I can’t wait to try them.
This was delicious! Gravy is usually something I struggle with, it never seems to come out quite right, but your recipe & instructions were spot on. My kids gave it thumbs up and begged me to make it again & more often! Thank you!
We love this recipe!
I live in a small town in Wisconsin so I use bratwurst for this recipe. It’s probably not quite right, but I’ve made it this way using your recipe about 4 times. It’s a family fav.
And we just made it again tonight, yum!
I’ve never made gravy before but made this last night. It was easy and delicious. It’s going to become a staple in our house. Thanks so much for teaching me a new technique as well as a new recipe.
Nagi,
Thanks for the recipe which I intend to try. If I can be so bold, (or a pain in the backside,) for another time, maybe try to give a weight for the amount of sausages, as of course they vary in size.
Hi Liz! Will try to remember to add in next time I make this myself! N x
What brandof sausages are the best for this recipe.
Hi Angie! Absolutely any brand! I like to use pork sausages 🙂 N x
This is exactly like I had a from a British Pub…Thank you it’s delicious..
LOVE HEARING THAT!!
One word AMAZING RECIPE. I cooked this for my husband tonight. I will make this again for my kids .
Yessssss! I’m so happy to hear that Tonya! N xx ❤️
I made this last night and it was perfect! Of course where I live it was 85 F yesterday, so maybe more of a cool weather dish… oh, who am I kidding. I might make this weekly. I served it with sautéed mushrooms and salad instead of the peas. Thank you, I just love your recipes!!
That’s fantastic to hear Shauna! Thanks for leaving a review! N x ❤️
found your site while looking for ragu recipes. so far i’m enjoying it. I love to cook and try new things. couple of questions: do you or have you used base, e.g. beef base instead of broth. and have you ever used baking soda to thicken a soup?
Base? I’m sorry I don’t know what that is. And please don’t use baking soda for thickening! It will taste terrible 🙂 N x
Hello! I just wanted to say thank you so much for this amazing recipe!! It is SO delicious. I have made it multiple times and look forward to it every time! It is one of my favorite recipes :)) I made it this evening and will be eating it in moments lol! I will be trying more of your recipes for sure in the future!
Me too me too Karis! Gravy in every form….. N xx