The first time I had bangers and mash with onion gravy, I fell in love.
There’s nothing quite like a plate full of succulent pork sausages and creamy mashed potatoes. Douse it with caramelized onion gravy and you’ll swoon too.
This British dish has been a favorite in my house for years, and it never gets old. I know you’ll love it!
What Are Bangers and Mash?
Anyone who’s watched British TV has probably at least heard of bangers and mash.
The recipe is classic pub fare and integral to British culinary culture.
Typically, fluffy mashed potatoes are the base of the meal. You top them with fat, juicy sausages and cover it all with onion gravy.
The recipe may vary slightly from chef to chef, but not by much.
The “bangers” are the thick sausages, while the “mash” is the mashed potato base.
As for the onion gravy, it’s a must-make! Trust me, it’s worth the extra effort.
Ingredients
You don’t need a lot of ingredients for this yummy dish. Just the following:
- Potatoes: This is mash, so you’ll need Yukon Golds or Idaho potatoes. If you’re unsure, check out this post on the best potatoes for mashing.
- Whole Milk: For the mashed potatoes. Feel free to substitute heavy cream if you prefer.
- Oil and Butter: For browning the sausage, caramelizing the onions, and flavoring the mash.
- Sausages: Traditionally, people use Cumberland, Lincolnshire or “Irish bangers” for this recipe. If you can’t find those, any thick pork sausage links will suffice (not Italian – the spices don’t work in this dish). Bratwurst are a good alternative. Just remember to get links, not patties!
- Onions: You’ll need two large onions, like Vidalia. If you don’t have Vidalia, use whatever you like best (not red).
- All-Purpose Flour: Just a little for the roux to thicken the onion gravy.
- Beef Broth and Worcestershire Sauce: They make up the base of the robust, savory onion gravy.
- Salt & Pepper: To season the bangers and the mash.
How to Make Bangers and Mash
You don’t have to be an experienced chef to make bangers and mash. The dish is actually pretty easy to whip up.
Here’s what you’ll do:
1. Boil the potatoes. Add the peeled, chopped spuds to a large pot and cover with cold water. Sprinkle in some salt and bring the water to a boil, stirring occasionally, for about 20 minutes.
2. Cook the sausages in a large skillet over medium heat until golden brown on all sides. Remove from the skillet and set aside.
3. Make the gravy in the same skillet. Melt the butter and caramelize the onions. Then, sprinkle over the flour, cook for 2 minutes, and add the beef broth and Worcestershire sauce. Cook and stir until thick, then add the sausages back to the skillet to warm.
4. Drain and mash the potatoes with milk and the remaining butter until creamy. Season with salt and pepper, to taste.
5. Serve and enjoy! Divide the mashed potatoes between four plates. Top each with two sausages and the onion gravy.
Tips for Success
Although this recipe is easy, there are a couple of key techniques. For example, making gravy from scratch with a roux!
So, check out these tips before getting started:
- Cut the potatoes uniformly. That way, they’ll cook evenly. Go with small chunks so they cook fast – and remember to start with cold water!
- Warm the milk. Just a touch so it doesn’t cool the mashed potatoes before serving. Also, add it slowly. If you pour it all in at once, it won’t absorb well.
- Make the potatoes extra smooth. Use a potato ricer or masher to mash them. Or try an immersion blender or food processor.
- Make the roux slowly. Use a silicone whisk, and be sure to sprinkle the flour evenly over the onions. Then, whisk, whisk, whisk! Keep going until it’s paste-like, then add the liquids 1/4 cup at a time. Whisk vigorously, and it will smooth out in no time.
- Warm the serving plates. Submerge them in hot (not boiling) water, then wipe dry with paper towels for serving.
- Add herbs. This is a very basic (and delicious) recipe. But feel free to add thyme, rosemary, and/or bay leaves. Stir them with the onions and remove the sprigs before serving.
- Add red wine. For a super tasty gravy, add a splash of red wine to the skillet before adding the flour. It’ll help deglaze the pan and give the sauce even more depth of flavor.
- Add mustard. A tablespoon of grainy mustard in the gravy will really take this dish over the top.
How to Store Leftovers
This dish is so good, I don’t think you’ll have to worry about leftovers.
But if you made extra or even made it ahead, here’s how to store everything so it stays fresh:
To Store: Store cold leftovers separately in airtight containers (the sausages and gravy in one and the mash in another). Keep in the fridge for 2 to 3 days.
To Reheat: Plate the mashed potatoes and sausages/gravy on separate sides of the plate. Then cover and microwave in 30-second intervals, stirring the mash after each spin, until hot. You may need a splash of water to help loosen the gravy.
Note: I don’t recommend freezing bangers and mash. The gravy can turn out grainy and the potatoes can become watery after thawing.
What to Serve with Bangers and Mash
Bangers and mash is a complete meal. So you don’t really need to serve anything on the side.
Having said that, if you want something different, here’s my recommendations:
- Roasted Cherry Tomatoes
- Side Salad
- Green Beans
- Roasted Asparagus
- Fried Cabbage
- Baked Beans
- Yorkshire Pudding
- Honey Roasted Carrots
More Sausage Dinners You’ll Love
Need more succulent sausage recipes in your life? No problem! I have plenty for you to try:
Sausage Potato Soup
Air Fryer Sausage
Jimmy Dean Sausage Balls
Velveeta Sausage Dip
Copycat McDonald’s Sausage and Egg McMuffin
Bangers and Mash With Onion Gravy
4
servings15
minutes45
minutes850
kcalBangers and Mash is a fun British dish featuring succulent pork sausages, creamy mashed potatoes, and a savory onion gravy you’ll dream about all week.
Ingredients
2 pounds potatoes, peeled and quartered
1 tablespoon oil
8 thick pork sausage links
6 tablespoons butter, divided
2 large onions, sliced
1 tablespoon all-purpose flour
2 cups beef broth
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/2 cup milk, warmed
Instructions
- Place the peeled and chopped potatoes in a large pot and cover with cold water. It should reach about an inch over the potatoes. Add a large pinch of salt, turn the heat to medium-high, and bring the water to a boil. Reduce the heat to medium and boil potatoes until tender, about 20 minutes.
- While the potatoes are boiling, cook the sausages. Warm the oil in a large skillet over medium heat. Cook sausages until brown on all sides and cooked through, turning occasionally, about 10-15 minutes. Remove from the skillet and set aside.
- In the same skillet, add 2 tablespoons of butter and the onions. Cook over medium heat until onions are soft and caramelized, about 15 minutes.
- Sprinkle the flour evenly over the onions, whisk until blended, and cook for 2 minutes. Then, slowly add the beef broth and Worcestershire sauce (1/4 cup at a time), stirring constantly. Bring to a simmer and allow to thicken, about 5 minutes. Season with salt and pepper, to taste and add the sausages back into the skillet to warm.
- Drain potatoes and return them to the pot. Add 4 tablespoons of butter and a splash of warm milk. Mash the potatoes, adding the milk a little at a time, until smooth and creamy. Season with salt and pepper to taste.
- To serve, divide the mashed potatoes between four plates. Top each with two sausages and pour the onion gravy over the top. Enjoy!
Notes
- Feel free to add thyme, rosemary, and/or bay leaves. Stir them with the onions and remove the sprigs from the gravy before serving.
- Add a splash of red wine to the skillet before adding the flour. It’ll help deglaze the pan and give the sauce even more depth of flavor.
- A tablespoon of grainy mustard in the gravy will really take this dish over the top.
I LOVE bangers and mashed potatoes. Can you give me a more detailed description of what kind of sausage to get? Thank you
Hi Honey!
Since you won’t find Cumberland or Lincolnshire sausages in the states, you want plain old pork sausages for this.
The thicker, the better.
Look for “classic pork” on the label, if possible.
I don’t recommend Italian or anything maple as the flavors just won’t work.
Brats are a great option as they’re nice and thick. Just be sure to get plain pork brats, not beef.
I like “Johnsonville Brats – Pork Bratwurst Links”
Or I’ve also used “Marketside Original Bratwurst” which I found in Walmart.
Another option is to head to a butcher shop and see if they have any thick pork sausages.
Hope this helps!