Bangers and Mash With Onion Gravy

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/1/22
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Mashed potatoes topped with fried sausages and onions gravy on plates

The Spruce Eats / Ali Redmond

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
777 Calories
53g Fat
60g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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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 935mg 41%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 20%
Total Sugars 9g
Protein 19g
Vitamin C 24mg 121%
Calcium 97mg 7%
Iron 4mg 20%
Potassium 1771mg 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

"For a meat and potatoes dinner, this is an excellent recipe. The best part of this bangers and mash recipe is the potatoes; it is one of the quickest ways to make mashed potatoes that I’ve found, and the results are spectacular. I’ll be using this method from now on, even without the bangers." —Colleen Graham

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Ingredients

For the Onion Gravy:

  • 2 tablespoons vegetable oil

  • 2 tablespoons unsalted butter

  • 2 medium onions, thinly sliced

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon 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 (1/2 cup) 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 the onions gravy recipe gathered

    The Spruce Eats / 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.

    Sliced onions cooking in a frying pan

    The Spruce Eats / 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.

    Lightly colored onions being stirred with a wooden spoon in the frying pan

    The Spruce Eats / Ali Redmond

  4. Add the stock and boil gently, uncovered, for 5 minutes.

    Onions and stock cooking in the frying pan

    The Spruce Eats / Ali Redmond

  5. In a small heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste.

    Cornstarch diluted in water in a small bowl

    The Spruce Eats / 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.

    Onions in slightly thickened gravy in the frying pan

    The Spruce Eats / 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 in a pot with water on the burner

    The Spruce Eats / Ali Redmond

  8. Drain and keep warm until ready to mash.

    Drained potatoes in a bowl

    The Spruce Eats / 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 browning in a frying pan
    The Spruce / Ali Redmond

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

    Fried sausages in a casserole dish

    The Spruce Eats / 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 cooking pot

    The Spruce Eats / Ali Redmond

  12. Add the potatoes and mash using either a potato masher, fork, or a potato ricer.

    Potatoes being mashed in the pot with a masher

    The Spruce Eats / 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 Eats / 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. Enjoy!

    Mashed potatoes topped with fried sausages and onion gravy

    The Spruce Eats / 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.