Succulent sausages, nestled on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers And Mash has earned its spot as Great Britain’s #1 most popular comfort food, and this recipe is THE only one you’ll ever need!
During my 6 years in England, Bangers and Mash is a must-order. I mean, who can resist those flavorful sausages snuggled up on a bed of buttery mashed potatoes, all smothered in a luscious onion gravy?
Today, we’re putting them together to create the ULTIMATE Bangers And Mash recipe. Trust me, your taste buds are in for a real treat! Let’s get cooking!
TO MAKE BANGERS AND MASH WITH ONION GRAVY, YOU WILL NEED
- ½ tbsp oil
- 6 sausages (pork is traditional but if you don’t eat pork you can use chicken sausages, etc)
- 1 large onion, halved and finely sliced (yellow, white or brown)
- 3 tbsp flour (plain)
- 2 cups beef stock/broth (low sodium, store bought or homemade)
- ¼ tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter
- ¾ to 1 cup hot milk (we recommend whole but you can use 2%)
- 2 lb potatoes, peeled and cut into 1” cubes (Preferably Sebago, Russet or Maris Piper)
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE BANGERS AND MASH WITH ONION GRAVY?
Step 1: 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.
Step 3: Saute onion
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.
Add onion, cook until golden brown – around 4 minutes.
Step 3: Thicken gravy
Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
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.
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.
Step 4: Season
Add salt and pepper. Stir, taste, then add more salt if you want.
Step 5: Make the mash
Boiling the potatoes in a pot with 1 tbsp salt over high heat.
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
Add butter and mash them well. Season with more salt and pepper if needed.
Step 6: Serve sausages with plenty of gravy, with mashed potato and peas on the side then enjoy your freshly made plate of Bangers And Mash With Onion Gravy!
RECIPE NOTES AND HELPFUL TIPS:
DO NOT use a beater, stick blender, food processor, or blender to avoid over-beating potato starch, which can make it gluey.
If you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.
Onion – I like making onion gravy because it adds flavour, fills out the gravy and makes it so you can smother the sausages in gravy. But it is optional – you can skip it if you want.
Beef broth/liquid stock – I beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer – the gravy will be a lighter colour.
If you use homemade beef stock, you’ll really elevate this humble comfort food to another level!
NUTRITIONAL INFORMATION:
Yield: 4 | Estimate the nutritional information for each serving:
Calories: 891kcal | Carbohydrates: 43g | Protein: 45g | Fat: 58g | Saturated Fat: 41g | Cholesterol: 197mg | Sodium: 1771mg | Potassium: 1557mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1321IU | Vitamin C: 36mg | Calcium: 174mg | Iron: 12mg
FREQUENTLY ASKED QUESTIONS (FQAs):
1. What makes Bangers And Mash a popular dish?
Bangers And Mash, featuring sausages and mashed potatoes, is a beloved comfort dish in Great Britain, known for its hearty and flavorful appeal.
2. Why are sausages called “bangers”?
A2: The term “bangers” originated during wartime when sausages, made with inexpensive fillers, would burst with a “bang” when fried due to their high water content.
3. Can I use different sausages for this dish?
Absolutely! While the term “bangers” traditionally refers to a specific blend, various sausage varieties, including Cumberland sausage, can be enjoyed with bangers and mash.
4. What sets homemade “bangers” apart?
n homemade sausage-making, “bangers” often include a distinctive blend of seasonings like ground mace and breadcrumbs, giving them a unique flavor and texture.
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5. What’s the key to a flavorful onion gravy?
The richness of the onion gravy comes from slow-cooking onions until caramelized. Patience is key to achieving that deep, savory flavor.
6. Can I make this dish ahead of time?
While sausages are best cooked fresh, you can prepare the mashed potatoes and onion gravy in advance and assemble the dish just before serving for optimal taste and texture.
7. Are there any alternative toppings for Bangers And Mash?
Feel free to get creative! While onion gravy is classic, you can experiment with other sauces or toppings like mushroom gravy or caramelized onions for a twist.
8. Can I freeze leftover Bangers And Mash?
It’s best to freeze components separately. Reheat sausages, mashed potatoes, and gravy individually to maintain their individual textures and flavors.
9. What sides pair well with Bangers And Mash?
Classic side options include peas or a side salad. Feel free to customize with your favorite vegetables or side dishes to complement the savory goodness of Bangers And Mash.
Let’s Make This Bangers And Mash With Onion Gravy!
And there you have it – this easy, yummy Bangers And Mash with onion gravy is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Bangers And Mash With Onion Gravy
Print ThisIngredients
- 4 tbsp oil
- 6 sausages (pork is traditional but if you don't eat pork you can use chicken sausages, etc)
- 1 large onion, halved and finely sliced (yellow, white or brown)
- 3 tbsp flour (plain)
- 2 cups beef stock/broth (low sodium, store bought or homemade)
- 1 ¼ tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter
- 2 lb potatoes, peeled and cut into 1” cubes (Preferably Sebago, Russet or Yukon)
Instructions
Step 1: 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.
Step 3: Saute onion
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.
Add onion, cook until golden brown – around 4 minutes.
Step 3: Thicken gravy
Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
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.
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.
Step 4: Season
Add salt and pepper. Stir, taste, then add more salt if you want.
Step 5: Make the mash
Boiling the potatoes in a pot with 1 tbsp salt over high heat.
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
Add butter and mash them well. Season with more salt and pepper if needed.
Step 6: Serve sausages with plenty of gravy, with mashed potato and peas on the side then enjoy your freshly made plate of Bangers And Mash With Onion Gravy!
