Bangers and Mash with Onion Gravy
Bangers and mash has been one of our family favorite dinners for years and years. It’s pure comfort and so incredibly simple. Good quality store-bought pork sausages, creamy mashed potatoes and a super easy, showstopper onion gravy. What more could you ask for?
The onion gravy really is the star of the show here. Onions cooked low and slow until they’re deeply caramelized and sweet, then deglazed and simmered with stock until thick, glossy and rich. Pour it over the sausages, pool it around the mash, drown the whole plate in it. You can never have enough, honestly.
Ingredients and Substitutions
- Good quality pork sausages. The sausages are the main protein here so buy the best ones your budget allows. Thick, meaty sausages with a high meat content make a noticeable difference. Beef sausages, boerewors or bratwurst all work too.
- Potatoes. Floury potatoes (like russet or Maris Piper) give you the fluffiest, creamiest mash. Waxy potatoes make gummy mash, so avoid those.
- Butter. For both the mash, cooking the onions and stirring through the peas.
- Milk or cream. Depending on how rich you want the mash. You can use the starchy water the potatoes were cooked in too, the mash just won’t be as velvety.
- Salt and white pepper. I prefer using white pepper in mashed potatoes but black pepper works too.
- Onions. Red or white onions both work in onion gravy.
- Flour.
- Beef stock. Use good quality stock or homemade for the best flavor. Chicken stock works in a pinch but beef gives a deeper, richer gravy.
- Worcestershire sauce (optional). A splash adds a savory, tangy depth. Balsamic vinegar is also a great addition.
- Fresh thyme (optional). A few sprigs added while the gravy simmers. Thyme and onion is a classic combination.
- Frozen peas(optional). Any frozen veg works as a nutritional boost.
How to Make Bangers and Mash
- Start the onions. Thinly slice the onions. Melt butter in a large pan over medium-low heat. Add the onions, season with a pinch of salt and cook low and slow for 20 to 25 minutes, stirring occasionally, until deeply golden and caramelized. The onions need time so this isn’t a step you want to rush.
- Start the potatoes. While the onions cook, peel and chop the potatoes into even pieces. Place in a pot of cold salted water, bring to a boil and cook for 15 to 20 minutes until completely tender. A knife should slide through with no resistance.
- Cook the sausages. In a separate pan, cook the sausages over medium heat for about 12 to 15 minutes, turning regularly until browned on all sides and cooked through. You can also roast them in the oven (or air fry them) at 400°F (200°C) for 20 to 25 minutes if you prefer.
- Make the gravy. Once the onions are deeply caramelized, sprinkle over the flour and stir for 1 minute. Pour in the beef stock gradually, stirring constantly to prevent lumps. Add a splash of Worcestershire sauce and the thyme sprigs if using. Simmer for 5 to 10 minutes until the gravy is thick, glossy and coats the back of a spoon. Season with salt and pepper.
- Mash the potatoes. Drain the potatoes well. Return to the pot over low heat for 30 seconds to steam off excess moisture. Add the butter and warm milk or cream. Mash until smooth and creamy. Season generously with salt and white pepper.
- Cook the peas. Boil for 2 minutes, drain and add a knob of butter.
- Serve. Pile the mash onto plates, add the sausage and pour the onion gravy generously over everything. Add the peas alongside.
Can I Make This Ahead?
- Fridge. All components store separately for 3 to 4 days. Reheat the gravy on the stove with a splash of stock if it’s thickened. Reheat the mash in the microwave with a knob of butter. Reheat sausages in a hot pan or oven.
- Freezer. The onion gravy freezes beautifully for up to 3 months. The mash freezes reasonably well (it can become slightly grainy but a good stir with butter after reheating fixes this). Cooked sausages can be frozen for up to 2 months.
Servings: 4
Calories: 692kcal
Ingredients
For the onion gravy
- 3 large onions thinly sliced
- 2 garlic cloves minced
- 1 tsp thyme leaves
- 2 tbsp flour
- 1½ cups beef stock
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
For the mashed potatoes
- 2 lb (1kg) potatoes
- 2 tbsp butter
- ½ cup milk or cream (warmed)
- salt and white pepper to taste
For the sausages
- 8-12 pork sausages I serve 2-3 sausages per person, depending on their size
For serving
- frozen peas optional
Instructions
- Thinly slice the onions.
- Cook in butter over medium-low heat for 20 to 25 minutes, stirring occasionally, until deeply caramelized.
- Peel and chop potatoes. Add to a pot of cold, salted water and boil for 15-20 minutes until completely tender.
- Cook sausages in a pan over medium heat for 12 to 15 minutes, turning regularly, until browned and cooked through. You can also roast or air fry the sausages if you prefer.
- Sprinkle the flour over the caramelized onions, stir for 1 minute.
- Gradually add beef stock, stirring constantly. Add Worcestersahire sauce and thyme if using. Simmer 5 to 10 minutes until thick and glossy.
- Drain potatoes well. Mash with butter and warm milk. Season to taste.
- Boil peas for 2 minutes then drain and add a knob of butter.
- Serve mash on plates or serving bowls then add the sausages. Pour over the gravy and serve with peas.
Nutrition
Calories: 692kcal | Carbohydrates: 57g | Protein: 28g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1125mg | Potassium: 1697mg | Fiber: 7g | Sugar: 9g | Vitamin A: 441IU | Vitamin C: 56mg | Calcium: 124mg | Iron: 4mg
Tried this recipe?Let us know how it was!