Bangers and Mash With Onion Gravy

Sausage and mash with onion gravy recipe

The Spruce / Ali Redmond

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
777 Calories
53g Fat
60g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 777
% Daily Value*
Total Fat 53g 68%
Saturated Fat 22g 108%
Cholesterol 110mg 37%
Sodium 1002mg 44%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 19g
Vitamin C 24mg 122%
Calcium 99mg 8%
Iron 4mg 20%
Potassium 1776mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bangers and mash is the familiar term for sausage and mashed potatoes, a favorite British and Irish dish. Bangers and mash is quick and easy to make, and also makes a cheap yet very substantial meal. It's sure to be a hit with the entire family. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy to fruity. Mildly flavored pork sausages are traditional for bangers and mash but feel free to use your favorite.

While bangers and mash makes a filling meal all on its own, you can serve it with green peas, carrots, or a fresh salad for added color and nutrition.

1:52

Click Play to See This Traditional Bangers and Mash With Onion Gravy Recipe Come Together

Ingredients

For the Onion Gravy:

  • 2 tablespoons vegetable oil

  • 2 tablespoons unsalted butter

  • 2 medium onions, peeled and thinly sliced

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon granulated sugar

  • 2 1/2 cups beef stock

  • 4 teaspoons cornstarch (or corn flour)

  • 4 teaspoons cold water

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

For the Mash:

  • 2 pounds potatoes, peeled and quartered

  • 6 tablespoons milk

  • 8 tablespoons unsalted butter, cubed

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

For the Bangers (Sausage):

  • 2 tablespoons vegetable oil

  • 8 thick sausages (pork, beef, or flavored)

Steps to Make It

  1. Gather ingredients.

    Ingredients for bangers and mash
    The Spruce / Ali Redmond
  2. First, start by making the gravy. Heat the oil and butter in a large saucepan over gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

    Onions cooking in a pan
    The Spruce / Ali Redmond
  3. Add the balsamic vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

    Sugar and balsamic vinegar added to cooking onions in pan
    The Spruce / Ali Redmond
  4. Add the stock and boil gently, uncovered, for 5 minutes.

    Broth and onions cooking in pan
    The Spruce / Ali Redmond
  5. In a small heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste.

    Cornstarch mixed with water in a small bowl
    The Spruce / Ali Redmond 
  6. Pour a little of the hot stock 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. Season with salt and pepper, to taste. Keep warm until ready to serve.

    Onion gravy boiling
    The Spruce / Ali Redmond
  7. Meanwhile, start the mashed potatoes. 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.

    Potatoes cooking in a pot with water
    The Spruce / Ali Redmond
  8. Drain and keep warm until ready to mash.

    Drained potatoes in a bowl
    The Spruce / Ali Redmond
  9. While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan over medium heat. Add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.

    Sausages browned in a pan
    The Spruce / Ali Redmond
  10. Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.

    Cooked sausages in a casserole dish
    The Spruce / Ali Redmond
  11. Finish the mash by adding the milk and butter to the pan used to boil the potatoes. Place over low heat and warm gently until the butter has melted.

    Melted butter and milk in pan
    The Spruce / Ali Redmond
  12. Add the potatoes and mash using either a potato masher, fork, or a potato ricer.

    Mashed potatoes in a pan with masher
    The Spruce / Ali Redmond
  13. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.

    Mashed potatoes seasoned with salt and pepper
    The Spruce / Ali Redmond
  14. To plate, spoon the mash onto 4 warmed dinner plates. Place 2 fat sausages on top of the mash and pour the onion gravy over the dish.

    Bangers and mash plated
    The Spruce / Ali Redmond
  15. Serve and enjoy.

    Two servings of bangers and mash on plates with fork
    The Spruce / Ali Redmond

Tips

  • When making your mashed potatoes, be sure that you cut your potatoes into even-sized pieces so that they all cook at the same rate.
  • To warm ceramic plates for serving, stack them in an oven for 15 minutes at the lowest possible temperature (around 150 F). Make sure you use oven mitts when removing the plates from the oven so you don't burn yourself. Warn your guests that the plates are hot.

Why Is a Sausage Called a Banger?

The British and Irish term "banger" is believed to have originated during World War I, when meat shortages led to fillers being added to sausages, making them explode while cooking. Even high-quality sausages can explode in the pan if cooked too quickly, causing a "bang."

What Type of Sausage Is Used for Bangers and Mash?

Thick, unaged pork sausages are traditionally used for bangers and mash. A mildly spiced sausage is more common, but feel free to use your favorite sausages when making the dish at home.