Bangers and Mash
Looking for a dinner that fills everyone up without a lot of fuss? Bangers and mash is hard to beat, especially when there’s plenty of rich onion gravy involved.
Good luck eating bangers and mash without pouring on extra gravy. The mashed potatoes are practically waiting for it.
Some meals never need reinventing. Bangers and mash is one of them.
Juicy sausages, creamy mashed potatoes, and a pan of slow-cooked onion gravy have been winning people over for years.
The gravy is what makes the whole plate. It runs into the mashed potatoes, coats the sausages, and somehow disappears faster than anything else.
If you’re serving this at home, don’t be surprised when someone asks for extra.
I like adding peas and carrots alongside everything.
They brighten the plate and give you something fresh between all that rich, buttery goodness. It turns a simple dinner into a proper meal.
This is the kind of recipe that’s easy enough for a weeknight but satisfying enough for a Sunday dinner too.
If you’re after classic comfort food that everyone will happily sit down for, this one never disappoints.
Why You’ll Love This Recipe
- Classic British comfort food made at home
- Rich homemade caramelized onion gravy
- Creamy, buttery mashed potatoes
- Juicy, perfectly browned sausages
- Ready in about 45 minutes
- Family-friendly and incredibly filling
- Uses simple pantry ingredients
- Great for cozy weeknight dinners
Ingredients
For the Sausages
- 8 pork sausages
- 1 tablespoon olive oil
For the Mashed Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup whole milk, warmed
- ¼ cup heavy cream
- Salt and black pepper, to taste
For the Onion Gravy
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
For the Vegetables
- 1½ cups frozen peas
- 1½ cups carrots, peeled and sliced
Garnish
- Fresh parsley, chopped
Equipment You’ll Need
- Large skillet
- Medium saucepan
- Large pot
- Potato masher
- Wooden spoon
- Whisk
- Knife
- Cutting board
Instructions
Step 1: Cook the Potatoes
- Place the potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook for 15–20 minutes, or until fork tender.
- Drain well and return them to the pot.
Step 2: Make the Mashed Potatoes
- Add the butter, warm milk, and heavy cream.
- Mash until smooth and creamy.
- Season generously with salt and black pepper.
- Cover to keep warm.
Step 3: Brown the Sausages
- Heat the olive oil in a large skillet over medium heat.
- Add the sausages and cook for 12–15 minutes, turning often until evenly browned and cooked through.
- Transfer to a plate and keep warm.
Step 4: Make the Caramelized Onion Gravy
- In the same skillet, add the butter and sliced onions.
- Cook over medium-low heat for 15–20 minutes, stirring occasionally, until deeply golden and caramelized.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the beef broth.
- Add the Worcestershire sauce and thyme.
- Simmer for 5–7 minutes until thickened.
- Season with salt and pepper.
Step 5: Cook the Vegetables
- Boil or steam the carrots until tender.
- Add the peas during the last 3–4 minutes of cooking.
- Drain well.
Step 6: Assemble
- Spoon a generous serving of mashed potatoes into each bowl or plate.
- Arrange the sausages on top.
- Ladle the caramelized onion gravy generously over the sausages and potatoes.
- Add the peas and carrots alongside.
- Finish with freshly chopped parsley before serving.
Tips for the Best Bangers and Mash
- Let the onions caramelize slowly—this gives the gravy its rich, sweet flavour.
- Warm the milk before adding it to the potatoes for extra fluffy mash.
- Don’t overwork the potatoes or they can become gluey.
- Brown the sausages well for maximum flavour before making the gravy in the same pan.
- Spoon plenty of gravy over the mash—it soaks in beautifully.
Easy Variations
- Use Cumberland, Lincolnshire, or your favourite pork sausages.
- Add sautéed mushrooms to the gravy.
- Stir roasted garlic into the mashed potatoes.
- Swap beef broth for chicken broth if preferred.
- Add a splash of cream to the gravy for an even richer finish.
Serving Suggestions
This hearty meal pairs well with:
- Buttered green beans
- Roasted Brussels sprouts
- Braised cabbage
- Crusty bread
- Yorkshire puddings
- A simple green salad
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
The mashed potatoes, sausages, and gravy can be frozen separately for up to 2 months.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the gravy or mashed potatoes.
Frequently Asked Questions
What are bangers?
“Bangers” is the traditional British name for sausages, usually pork sausages with a mild, savoury flavour.
Can I make the gravy ahead of time?
Yes. The onion gravy reheats beautifully and often tastes even better the next day.
What’s the best potato for mashed potatoes?
Yukon Gold potatoes make rich, buttery mash, while Russets create an extra light and fluffy texture.
Can I use different vegetables?
Absolutely. Sweetcorn, green beans, broccoli, or roasted parsnips all work well with this meal.
Can I use vegetarian sausages?
Yes. Simply substitute your favourite vegetarian sausages and use vegetable broth instead of beef broth for the gravy.
