Bangers and Mash With Onion Gravy Recipe

Bangers and Mash

The Spruce 

  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: Serves 4
Ratings (182)

Bangers and Mash is the familiar term for Sausage and Mash, a favorite British and Irish dish. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly.

Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children.

Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. 

What You'll Need

  • 2 tbsp. vegetable oil
  • 8 thick sausages (beef, pork, or flavored)
  • For the mash:
  • 2 lbs./900 g. potatoes (peeled and quartered)
  • 6 tbsp. milk
  • 1 stick/110 g. butter (cubed)
  • Salt and ground black pepper
  • For the onion gravy:
  • 2 medium onions (peeled and thinly sliced)
  • 2 tbsp. vegetable oil
  • 2 tbsp. butter
  • 1 tsp. sugar
  • 1 tsp. balsamic vinegar
  • 1 1/4 pint/700 ml beef stock
  • 4 tsp. cornstarch (or corn flour)
  • 4 tsp. cold water
  • Salt and ground black pepper

How to Make It

  1. First, start by making the gravy. Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 minutes or until the onions are soft.
  2. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
  3. Add the stock and boil gently uncovered for 5 minutes.
  4. In a heatproof jug or bowl mix the cornstarch/flour with the cold water to a thin paste.
  1. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve
  2. Meanwhile, start the mashed potato by boiling the potatoes in lightly salted water until soft.
  3. Drain, and keep warm until ready to mash.
  4. While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.
  5. Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.
  6. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
  7. Add the potatoes and mash using either a potato masher, a fork, or a potato ricer.
  8. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
  9. To serve: spoon the mash onto 4 warmed dinner plates, place two fat sausages on top of the mash, and pour the gravy over the dish.
Nutritional Guidelines (per serving)
Calories 3201
Total Fat 207 g
Saturated Fat 73 g
Unsaturated Fat 81 g
Cholesterol 976 mg
Sodium 1,183 mg
Carbohydrates 49 g
Dietary Fiber 5 g
Protein 272 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)