Savory and juicy sausages are nestled on a plate filled with buttery mashed potatoes with traditional rich onion gravy poured all over in this Best Bangers and Mash with Onion Gravy recipe!
If you love the tradition of Bangers and Mash, you are not alone! In fact, it is the meal of choice in pubs all over Great Britain. Once you introduce this easy sausage dinner to your family, you will never make sausage without that decadent brown gravy again!
Why Do They Call it Bangers and Mash?
It is a question I hear all the time. Yes, it is a rather odd name. But this rich dish comes by its name rightly. "Bangers" are sausages that pop or band when you cook them. And "mash" is simply those creamy mashed potatoes! Thus, Bangers and Mash!
Why you’ll love this recipe!
- Versatility: Use traditional pork sausage or beef sausage.
- A Comfort Food: This is a rich and savory comfort meal for sure!
- Family Friendly: The onions are thinly cut but in larger pieces in this recipe. So if you have an onion hater in the family, they can easily be taken out after cooked.
So Easy and Delicious!
Sometimes the simplicity of a really good recipe surprises me. There are only a few simple ingredients in this Bangers and Mash recipe and yet it yields a flavorful and decadent dish every time!
Take a look at the ingredient list here and gather your supplies. Then follow the simple steps for a traditional British Bangers and Mash with Onion Gravy Meal!
Ingredients
See, I told ya! The ingredients are few, but the dinner turns out so well. The key to this recipe is the rich brown onion gravy, for sure! Gravy makes everything better, kind of like butter.
If you have never made homemade gravy, you might be surprised just how quickly you will catch on in the steps below!
What are you waiting for? Let's get started!
How to Make Bangers and Mash with Onion Gravy
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Brown the Sausages
Heat your pan and add the oil or butter. Get the pan well heated before you place the sausages in and they will brown better. Turn after about 4 to 5 minutes to get both sides browned and cook another 4 to 5 minutes. Then remove the sausages from the pan when fully cooked.
Step 2 | Prepare the Onions
Saute the onions and garlic in the same pan used to cook the sausage.
Step 3 | Add the Flour
Mix the flour into the onions and stir until golden brown.
Step 4 | Make the Gravy
Slowly pour the stock or broth into the pan with the onions and sausage drippings. Gradually stir while pouring and simmer until it thickens. Add salt and pepper to taste.
Step 5 | Add Sausage
Now the sausages can go back into the pan with the onion gravy. And you are finished!
Tips
- This is a rather quick dish to make. Cook potatoes before making sausages and mix while sausages sit in the gravy or have your mashed potatoes prepared before you start the sausages. That way it will all be ready to plate at the same time.
- Avoid turning the sausages too much. You want that good brown on the casing. When the sausage releases easily from the pan it is ready to be turned.
- Use a whisk or gravy mixer to scrape the pan and stir in the broth. This will help the gravy not form clumps.
- For extra added flavor to sausages simmer, on low, in the gravy for 15 minutes or until ready to serve.
Frequently Asked Questions
For smooth and creamy mashed potatoes Yukon Gold potatoes are good medium starch potatoes that won't get too gummy or be difficult to mash.
I add heavy cream to mine! Some people like sour cream or straight butter. The choice is yours.
Irish Bangers and Mash are made with red wine. Just use half the amount of broth and add in red wine to make the traditional Irish version.
The good news is you can use any sausage with seasoning you like. Traditionally, pork is used. Others use beef sausages. For a lighter take, you can try a turkey sausage or even meat-free vegetarian sausages!
Variations and Substitutions:
This recipe is great leftover! If you run out of the mash, simply toast a hotdog bun and make a sausage with gravy sandwich!
Storage:
Once the sausage and gravy are cool, place them in an airtight plastic storage bowl. Then, eat the rest up in 3 to 4 days.
Mashed Potatoes can be stored in a separate container so you have more choices on how to serve the meal again.
Reheat:
Reheat individual servings in the microwave starting with 1 minute adding 30-second intervals as needed, until warmed through.
To reheat sausages on the stovetop: Place sausages with onion gravy in a saucepan or skillet medium heat and warm for 5 to 10 minutes or until warmed through.
What to serve with Bangers and Mash with Onion Gravy
And there you have it - Bangers and Mash with Onion Gravy. My mouth is watering just looking at the picture. Serve these yummy sausages over Instant Pot Mashed Potatoes with a green side dish, just to be healthy!
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Bangers and Mash (Sausage with Onion Gravy)
Ingredients
- 8 sausages
- 2 teaspoons olive oil or butter
- 1 large yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups beef stock/broth
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
- Heat oil in a large skillet or non-stick pan over medium-high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. About 8 to 10 minutes, turning halfway through. Remove sausages to a plate.
- Turn heat down to medium heat and add in onions and garlic. (if you do not have any grease or drippings you need about 2 tablespoons of butter or oil to cook onions and make gravy).
- Saute onion and garlic until golden brown, about 4 to 5 minutes.
- Add flour and mix into onions. Cook while stirring with a whisk for 1 to 2 minutes until flour is cooked.
- Gradually add in beef stock, while stirring with a whisk until all is combined and smooth. Simmer while stirring for 3 to 5 minutes or until gravy thickens.
- Add in salt and pepper and stir. Taste and add more seasoning if desired.
- Place sausages back into gravy if desired.
- Serve with Mashed Potatoes *see notes for stovetop mashed potatoes recipe
✱ Nikki's Tips
- 2 pounds potatoes, peeled and quartered
- ½ milk/cream
- ½ cup unsalted butter, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Peel and cut potatoes into quarters or halves. Put all of the potatoes in a pot with cold water, bring to a boil, then reduce to simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.
- Drain and keep warm until ready to mash.
- Add the milk/cream, butter, and potatoes to the pan used to boil the potatoes.
- With a hand mixer or potato mashed blend potatoes until creamy. Salt and pepper to taste.
- For a traditional Irish version replace half the beef stock with red wine.
- This is a rather quick dish to make. Cook potatoes before making sausages and mix while sausages sit in the gravy or have your mashed potatoes prepared before you start the sausages. That way it will all be ready to plate at the same time.
- Avoid turning the sausages too much. You want that good brown on the casing. When the sausage releases easily from the pan it is ready to be turned.
- Use a whisk or gravy mixer to scrape the pan and stir in the broth. This will help the gravy not form clumps.
- For extra flavor to sausages simmer, on low, in the gravy for 15 minutes or until ready to serve.
Nutrition
Nutrition Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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