Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the greatest of all comfort foods. A sausage recipe for a quick easy dinner with a side of peas or steamed vegetables to douse in the homemade gravy.
The onion gravy is to-die for but only requires 4 things: onion, garlic, beef broth/stock and flour. That’s it!
Bangers and Mash
I have to hand it to the Brits, they come up with great names for food. Bubble and Squeak – roast leftovers fried up. Spotted Dick (get your mind out of the gutter! It’s a pudding shaped like a log studded with raisins!).
Toad In the Hole – Sausage in a Yorkshire Pudding batter. (PS Don’t Google for photos because you’ll probably get…well, you know. TOADS in a hole. Ick!)
And Bangers and Mash – sausage with gravy!
Why is it called Bangers and Mash?
“Bangers and Mash” is the affectionate British slang for sausages and creamy mashed potato, served with gravy. “Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork. Sometimes, they still do!
This is the first sausage recipe that comes to mind whenever I’m planning sausages for dinner! So obvious, I know…
Onion Gravy
The onion gravy is what really makes this sausage recipe. Onions not only add flavour, they also bulk up the gravy so you can really pile that gravy on and smother the sausages.
It’s very simple to make and no different to making gravy for things like roasts – Roast Lamb, Roast Chicken and Turkey.
What you need to make Bangers and Mash
Here’s all you need to make Bangers and Mash:
Best Sausages for Bangers and Mash
For a really classic Bangers and Mash experience, you can’t go past some big, fat pork sausages. Look for good quality ones that are all meat, no fillers – check the ingredients or ask your butcher.
The only sausages I do not recommend using are lean sausages because they won’t drop enough juices and fat to make a truly tasty gravy.
If you use low fat sausages, I cannot be held accountable for lack of flavour in the gravy!!
What you need to make Bangers and Mash Gravy
Sausages drippings – This refers to the brown bits stuck on the base of the pan and the oil / sausage juices that are left in the skillet after browning them. Sausage drippings are the key to wickedly delicious Onion Gravy!
Garlic and onion – Essential base flavouring ingredients for many, many savoury dishes!
Flour – This is what thickens the gravy.
Beef broth/ stock – The liquid for the gravy that gives it flavour. You’ll be disappointed if you use water, so don’t do it!
How to make Bangers and Mash
Brown sausages in a skillet then remove when cooked. If there’s an excessive amount of oil in the skillet, feel free to discard some. But you’ll want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onions and form the flavour base for the gravy.
Saute onion and garlic in the sausage drippings until the onions are translucent.
Cook off flour – Add the flour into the onion mixture and cook it for a couple of minutes. This will cook out the rawness of the flour.
Add beef broth/liquid stock. The flour mixed into the onion mixture will dissolve into the liquid. At first it will be watery abut as it heats up, it will thicken into a gravy consistency.
How to avoid lumpy gravy?
The trick to avoid lumpy gravy is to start by adding just some of the broth into the flour/onion mixture and stir to form a sludgy paste before mixing in the rest. This sludge will dissolve more easily into the remaining broth, making a lovely lump-free gravy without the need of a whisk!
Tip! For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking!
What to serve with Bangers and Mash
In the UK, I’m pretty sure it’s illegal to serve Bangers and Mash with anything other than creamy mashed potato.😂 Though any rice would also work great (white, brown, jasmine, basmati), as would pasta, polenta, quinoa, barley, even couscous.
In the event of a low-carb emergency, Creamy Mashed Cauliflower is a great alternative and unexpectedly delicious! – Nagi x
Watch how to make it
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Bangers & Mash (Sausage with Onion Gravy)
Ingredients
- 1/2 tbsp oil
- 8 sausages of choice (Note 1)
- 1 large onion , halved and finely sliced (yellow, white or brown) (Note 2)
- 2 garlic cloves , minced
- 3 tbsp flour (plain)
- 2 cups beef stock/broth , low sodium, store bought or homemade (Note 3)
- 1/4 tsp salt
- 1/2 tsp black pepper
To Serve
- Mashed potato
- Peas
Instructions
- Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)
Recipe Notes:
Nutrition Information:
Originally published October 2016. Updated in October 2021 with new photos and a new video.
I love a good sausage recipe!
Sausages are a great shortcut way to a quick tasty meal because they’re loaded with extra flavour. Think beyond just cooking them whole – squeeze the meat out and cook it like mince meat!
Life of Dozer
Look who’s in his usual position….and don’t miss Dozer and his cheeky eye balling of the sausages in the cooking video! 😉
Hi Nagi, I’m excited to try this one! I had a laugh when you said: ‘I doubt any vegetarian reads my blog’. Me, a vegetarian am excited to try this out with veggie sausages tonight, and make your Pad Thai recipe ALL THE TIME! (I just leave out the chicken). We’re definitely reading your blog – and loving every minute of it! X
This was so delicious! Really easy and so yummy!
That’s great to hear Karen! N x
Hiii hehe recently turned vegetarian here, I love British comfort food, only prob is the meat. oh well.
It’s just not the same with tofu Jay 🙂 N x
This recipe was delicious! My husband and I were both a fan. Definitely a remake. So simple, but full of flavor.
I usually cut up the snags into bite size mouthfuls……tonight, gonna be a whole sausage. OH likes chilli snags – which I throw into the mix ( 6 plain & 4 chilli) it’s going to be so easy plating out lol
Easy peasy Marette! Enjoy! N x
PERFECT!! Thank you for posting this recipe!! The first time I made this, ALL plates were wiped clean and second helpings were eagerly devoured.
And that’s the BEST compliment! N x
Lovely. Husband licked the plate clean!
Hiya Nagi
I have to disagree, the worst thing you can do is to prick a sausage. They will only explode if you try to cook them too fast, and by pricking you let all the juice out leaving a dry sausage. The way to cook this is place the sausages in a large frying pan on a very low heat and surround with thinly sliced onions and a couple of oz of butter, sprinkle on some sugar and cook for about an hour turning every 15 minutes until the sausages get that jammy sticky quality. Remove them from the pan, and stir in some flour and English mustard powder and cook for 1 min then add stock and simmer for 10 mins until gravy thickens. Serve on mash with a side of peas. Give it a go, it will be a revelation
This method sounds yummy. Will try this tonight!
If you happen to watch the included video, this recipe works the way it’s written. No need to cook for an hour. Maybe you should start your own recipe/food website with your own techniques.
Whoa there, I didn’t say the recipe didn’t work, i was simply pointIng out that as a son of an english butcher, and a nephew of 4 more and a grandson of another, who have been making, selling And cooking sausages for over a hundred years. The best way to cook one. A proper sausage has a natural casing that is permeable, so if cooked low and slow will allow a small amount of the fat to effectively leak out whilst cooking. On the other hand if you try to quick fry them, they will swell and explode ie “Bang” losing loads of juice. But hey who am i to stop you, if you like your sausages dry, crack on and enjoy. Maybe if you spent your time trying to cook them that way instead of having a pop at me, you may find they are worth spending a bit of time cooking if you have it.
James…so right. Not pricking the sausage allows the fat to cook the interior of the sausage and it stays moist. You made a very valuable contribution to the conversation.
Ian
Respectfully Nagi did not mention anywhere in her recipe to prick the sausages. She said that was how they got their name “bangers”. Your way of cooking the sausage sounds so yummy, I will have to give it a try. This recipe is absolutely perfect. I make bangers and mash this time of year because it’s the only time of the year that our stores in the state’s have actual “banger” sausage.
Fantastic recipe, thank you! I doubled the recipe for 10 hearty eaters and it was a HUGE smashing success.
Wahoo, thats great to hear Jennie!
Hi! I love your recipes. I adapt them a bit because I’m vegetarian. I laughed when I read your comment for these bangers and mash. And this one looks great. I’ll give it a try with my Gusta sausages. Thanks a bunch! 😉
I hope you love it Rejeanne!
Delicious!
I used merlot and black pepper sausages , increased the onions to 3 and used a little more flour and stock . So tasty . We all loved it. 😋
Wahoo, sounds like you nailed it Sue!
So easy and so good! My husband said he would drink the gravy!! I didn’t let him. We used German sausage from our local butcher.
I’d totally be on board with drinking the gravy 😂
Nagi, THIS WAS OUTSTANDING!!!!!!! That gravy IS A KILLER like you said!!!!!! I will make this for company and family get togethers forever. You are an awesome cook that made me look great too. Thank you for sharing your gift with us. XOXOXOXO
Wahoo, I’m so glad you love it Theresa!
Nom, Nom, Nom so good. Tasted like a good old hearty pub meal and everyone loved it. Such a cheap family meal too. Thank you for another fantastic recipe!!!
You’re so welcome Jodie!
Hi Nagi,
I’m 10 years old & love cooking. I tried this recipe today but when lumps formed after I added the beef stock, my Mum suggested we give it a whizz in the Vitamix & it worked magic. So we kind of cheated a bit. Your recipe was easy to follow & turned out delicious! Also, Dozer is too cute! I’m in love with him 🙂 Thank you. xx Zanaida (& Zeeba – my Mum, says Hi!)
Woah that’s so great you’re in the kitchen helping with dinner! Thanks so much for the feedback Zanaida!
My boyfriend and I loved it ❤️ I had trouble mixing flour with the stock so there were some clumps, is there anything I should do to avoid that? Thank you. 🙂
It takes a lot of constant work. Add small amounts of flour at a time and small amounts of liquid at a time. My mom used a metal spoon in her iron skillet i use a fork so that it really has a whisk and mash effect. But the mashing and stirring is constant until lumps are gone. Also your heat cant be high. On electric cooktops i found it harder but kept it real low. Im happy to have gas stovetop again. Also once i cheated and added the flour to cool broth until it was lump free and it worked pretty good.
I made Bangers and Mash with Onion Gravy with side of green beans for my three sons my husband and I. We all loved the meal I prepared.
Terrific Christina! ❤️
I made this last night for my daughter and I and we both LOVED it! A great cold night hearty meal that’s quick and easy! We used chicken sausage and it was amazing! A new favorite 🙂
Terrific! And yes you could use any sausages here and they would be amazing ☺️
Dang! I thought I invented this recipe years ago. I’ve been making it for at least 25 years, but never saw an actual recipe for it. Gotta give this gravy a try.
I’m sure you’ll love it Brian!
I made your onion gravy with our sausages tonight and it was so tasty and very easy. I don’t think I cooked the flour long enough as the gravy was a bit pale so I added a teaspoon of Vegemite! I won’t use Gravox with snags again, thank you Nagi.