Bangers and Mash with Onion Gravy Recipe

Introduction

Bangers and Mash with Onion Gravy is a classic British comfort food combining juicy pork sausages with creamy mashed potatoes and rich, caramelized onion gravy. It’s hearty, satisfying, and perfect for a cozy meal any day of the week.

Ingredients

• 2 lbs potatoes, peeled and chopped into even pieces
• 4 tablespoons butter (for creamy mashed potatoes)
• 1/2 cup warm milk (adds smoothness and richness)
• Salt and pepper, to taste
• 8 pork sausages (preferably Cumberland or Lincolnshire)
• 1 tablespoon olive oil (for frying sausages)
• 2 large onions, thinly sliced
• 2 tablespoons butter (for caramelizing onions)
• 1 tablespoon flour (to thicken the gravy)
• 2 cups beef broth (creates a rich gravy base)
• 1 teaspoon Worcestershire sauce (adds depth and umami flavor)
• 1/2 teaspoon mustard (optional, for a little tangy kick)
• Salt and pepper, to taste

Instructions

1. Step 1: Boil the peeled and chopped potatoes in salted water for 15–20 minutes until tender. Drain well.
2. Step 2: Mash the potatoes with butter, warm milk, salt, and pepper until smooth and creamy. Set aside and keep warm.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add the sausages and cook for 10–12 minutes, turning occasionally until browned and cooked through. Remove from the pan and keep warm.
4. Step 4: In the same skillet, melt butter and add the thinly sliced onions. Cook over medium-low heat for about 10 minutes, stirring frequently, until golden and caramelized.
5. Step 5: Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the beef broth, stirring constantly until the gravy thickens.
6. Step 6: Add Worcestershire sauce, mustard (if using), salt, and pepper. Simmer for 5 minutes until the flavors meld.
7. Step 7: Return the sausages to the pan, coat them with the onion gravy, and cook for another 2 minutes to heat through.
8. Step 8: Serve the sausages over the creamy mashed potatoes and spoon the onion gravy generously on top.

Tips & Variations

• For extra creaminess, swap warm milk with warm cream in the mashed potatoes.
• Try different sausage varieties like bratwurst or breakfast sausages for a flavor twist.
• If you prefer a thicker gravy, add a little more flour when making the roux.
• Caramelize the onions slowly to develop a deeper sweetness and richer gravy.

Storage

Store leftover bangers and mash separately in airtight containers in the refrigerator for up to 3 days. Reheat sausages and mashed potatoes gently in the microwave or on the stovetop, adding a splash of milk for the mash if it looks dry. Heat the onion gravy on the stove over low heat, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mashed potatoes and onion gravy in advance. Store them separately and reheat gently before serving with freshly cooked sausages if possible.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce or balsamic vinegar can add a similar depth and umami flavor to the gravy.

Bangers and Mash with Onion Gravy Recipe

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Classic British comfort food featuring savory pork sausages served over creamy mashed potatoes, all smothered in a rich, flavorful onion gravy made from caramelized onions and beef broth.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: British

Ingredients

Scale 1x2x3x

Mashed Potatoes

• 2 lbs Potatoes (peeled and chopped into even pieces)
• 4 tablespoons Butter
• 1/2 cup Warm milk
• Salt and pepper (to taste)

Sausages and Gravy

• 8 Pork sausages (preferably Cumberland or Lincolnshire)
• 1 tablespoon Olive oil
• 2 large Onions (thinly sliced)
• 2 tablespoons Butter
• 1 tablespoon Flour
• 2 cups Beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Mustard (optional)
• Salt and pepper (to taste)

Instructions

1. Boil Potatoes: Boil peeled and chopped potatoes in salted water for 15–20 minutes until tender. Drain well to remove excess water.
2. Mash Potatoes: Mash potatoes with butter, warm milk, salt, and pepper until smooth and creamy. Set aside and keep warm for serving.
3. Cook Sausages: Heat olive oil in a large skillet over medium heat. Add sausages and cook for 10–12 minutes, turning occasionally to brown evenly and cook through. Remove sausages from pan and keep warm.
4. Caramelize Onions: In the same skillet, melt butter and add thinly sliced onions. Cook over medium-low heat for about 10 minutes, stirring frequently, until onions become golden and caramelized.
5. Make Gravy Base: Stir in flour with the caramelized onions and cook for 1–2 minutes to form a roux. Gradually whisk in beef broth, stirring constantly until the gravy thickens to a smooth consistency.
6. Season Gravy: Add Worcestershire sauce, optional mustard, salt, and pepper. Simmer the gravy for 5 minutes to blend all flavors together.
7. Reheat Sausages in Gravy: Return sausages to the pan with the onion gravy. Coat the sausages thoroughly and cook for an additional 2 minutes to heat through properly.
8. Serve: Plate the creamy mashed potatoes and place the sausages on top. Generously spoon the rich onion gravy over the sausages and potatoes for a hearty meal.

Notes

• Use Cumberland or Lincolnshire sausages for an authentic flavor, but any good quality pork sausage will work.
• To make the mashed potatoes extra smooth, you can use a potato ricer before mashing.
• If you prefer a thicker gravy, simmer for a few more minutes or add a touch more flour to the roux.
• For a vegetarian version, substitute sausages with vegetarian sausages and use vegetable broth instead of beef broth.
• Mustard is optional but adds a nice subtle tang that complements the onions well.

Keywords: Bangers and mash, British comfort food, sausages and mashed potatoes, onion gravy recipe, classic British dinner