Bangers and Mash With Onion Gravy

Sausage and mash with onion gravy recipe

The Spruce / Ali Redmond

  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Servings: 4 servings

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. Mash, as you may have guessed, refers to the mashed potatoes.

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. Traditionally 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.


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


  • For the Onion Gravy:
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 medium onions (peeled and thinly sliced)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 1/4 pints beef stock
  • 4 teaspoons cornstarch (or corn flour)
  • 4 teaspoons water (cold)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • For the Mash:
  • 2 pounds potatoes (peeled and quartered)
  • 6 tablespoons milk
  • 1 stick/110 grams butter (cubed)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • For the Sausage:
  • 2 tablespoons vegetable oil
  • 8 thick sausages (beef, pork, or flavored)

Steps to Make It

  1. Gather ingredients.

    Ingredients for sausage and mash
    The Spruce / Ali Redmond
  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 approximately 10 minutes or until the onions are soft.

    The Spruce / Ali Redmond
  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.

    Add sugar and balsalmic vinegar
    The Spruce / Ali Redmond
  4. Add the stock and boil gently, uncovered, for 5 minutes.

    Boil in noodles
    The Spruce / Ali Redmond
  5. In a heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste.

    Mix cornstarch with water
    The Spruce / Ali Redmond 
  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. Season with salt and pepper to taste. Keep warm until ready to serve.

    The Spruce / Ali Redmond
  7. Meanwhile, start the mashed potatoes. Put all of the potato pieces in a pot with cold water, bring to a boil, then reduce to simmer until fork tender. The fork should be able to easily pierce the potato without effort.

    Start mashed potatoes
    The Spruce / Ali Redmond
  8. Drain and keep warm until ready to mash.

    Drain potatoes
    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.

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

    Sausage in container
    The Spruce / Ali Redmond
  11. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, place over low heat, and warm gently until the butter has melted.

    Butter in pot
    The Spruce / Ali Redmond
  12. Add the potatoes and mash using either a potato masher, fork, or a potato ricer.

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

    Whip mashed potato
    The Spruce / Ali Redmond
  14. To plate, spoon the mash onto four warmed dinner plates. Place two fat sausages on top of the mash and pour the onion gravy over the dish.

    Sausage and mash
    The Spruce / Ali Redmond
  15. Serve and enjoy!

    Bangers and mash
    The Spruce / Ali Redmond


  • When making your mashed potatoes, make 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 that 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.