Bangers and Mash With Onion Gravy Recipe

Bangers and Mash

The Spruce 

Ratings (194)
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
3201 Calories
207g Fat
49g Carbs
272g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 


  • 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

Steps to Make It

  1. Gather ingredients.

  2. 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.

  3. 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.

    Cooking onions for gravy.
     The Spruce
  4. Add the stock and boil gently uncovered for 5 minutes.

    Cooking up onion gravy.
     The Spruce
  5. In a heatproof jug or bowl mix the cornstarch/flour with the cold water to a thin paste.

    Cornstarch and flour for gravy.
     The Spruce
  6. 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.

    Adding cornstarch and flour to gravy.
     The Spruce
  7. Meanwhile, start the mashed potato by boiling the potatoes in lightly salted water until soft.

    Boiling potatoes.
     The Spruce
  8. Drain, and keep warm until ready to mash.

    Boiled potatoes draining.
     The Spruce
  9. 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.

    Browning sausages.
     The Spruce
  10. Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.

    Browned sausages.
     The Spruce
  11. 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.

    Butter and milk for mashed potatoes.
     The Spruce
  12. Add the potatoes and mash using either a potato masher, a fork, or a potato ricer.

    Mashing potatoes.
     The Spruce
  13. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.

    Whipped mashed potatoes.
     The Spruce
  14. Spoon the mash onto 4 warmed dinner plates, place two fat sausages on top of the mash, and pour the gravy over the dish.

    Bangers and mash.
     The Spruce
  15. Serve and enjoy!