Print

Classic Bangers and Mash with Rich Onion Gravy

A close-up of bangers and mash featuring four browned sausages topped with onion gravy, served over creamy mashed potatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic British comfort food at home. This recipe provides straightforward steps for juicy sausages, creamy mashed potatoes, and a deeply flavorful homemade onion gravy.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk, warmed
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1.5 lbs good quality pork sausages (Bangers)
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup frozen peas (optional side)

Instructions

  1. Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are tender, about 15 to 20 minutes.
  2. While potatoes cook, prepare the gravy. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 15 to 20 minutes until they are deeply caramelized and soft. Remove the onions from the skillet and set them aside, leaving any rendered fat in the pan.
  3. Add the sausages to the same skillet. Cook over medium heat, turning often, until they are browned on all sides and cooked through, about 12 to 15 minutes. Remove the sausages and keep them warm.
  4. Make the gravy base: Sprinkle the flour over the fat remaining in the skillet. Stir constantly for one minute to cook out the raw flour taste. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
  5. Stir in the Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer and cook until it thickens slightly, about 3 to 5 minutes. Return the caramelized onions to the gravy and stir to combine. Taste and adjust seasoning with salt and pepper. Keep warm over low heat.
  6. Drain the cooked potatoes well. Return them to the hot pot. Add the butter and warm milk. Mash the potatoes until they are smooth and creamy. Season generously with salt and pepper.
  7. If using peas, cook them according to package directions.
  8. To serve, place a portion of mashed potatoes on each plate. Top with two or three sausages and spoon a generous amount of the rich onion gravy over everything. Serve immediately with buttered peas on the side.

Notes

  • For the best results with the sausages, use a good quality, high-meat-content sausage, often labeled as ‘Bangers’ or quality pork sausages.
  • If you want a quicker gravy, substitute the beef broth with a good quality store-bought beef stock.
  • For an extra layer of flavor in the gravy, add 1/4 cup of Guinness or dark beer when you add the broth.

Nutrition

Find it online: https://littlekitchendiary.com/bangers-and-mash-recipe-easy-gravy/