Easy bangers and mash recipe is the one thing I crave when the weather turns cold and the day feels long. It is one of the greatest British foods of all times.
Bangers and mash with onion gravy is the ultimate, heartfelt comfort food—a true "hug on a plate". This rustic, budget-friendly classic features succulent, sizzling sausages nestled on a mountain of fluffy, creamy mashed potatoes, all smothered in a rich, slow-cooked onion gravy that brings the whole family together. It would be one of my favourite dishes. Simple ingredients turned into something truly special and the perfect, satisfying meal after a long day. I would honestly be happy to eat this at least once a week if my family allowed me to.
Why is it called Bangers and Mash?
Bangers and mash are a classic British and Irish comfort food dish consisting of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. The term originated during WWI when water-heavy sausages popped when fried, a name that stuck.
Ingredients you'll need for Bangers and Mash
- Onions: Brown onions, thinly sliced, adds flavour and texture.
- Beef stock: Gives the gravy a nice rich meaty flavour.
- Fats: Butter and oil olive for sautéing, plus the fat/drippings left in the pan after browning your sausages.
- Thickener: All-purpose (plain) flour to create a roux.
- Flavourings: Worcestershire sauce and balsamic vinegar to add depth to the gravy.
How to make Bangers and Mash
Fry the sausages for 8–10 minutes until nicely browned, set aside. Then sauté the onions in butter for 15–20 minutes. Stir in the flour, whisk in the beef stock and Worcestershire sauce, and let it simmer until thickened. Add the sausages back to the pan and simmer for another 2 minutes. Serve with mashed potatoes.
(Full recipe in the recipe card below)
Best sausages for Bangers and Mash
Traditional British sausages like Cumberland are popular, but pork sausages are the go-to choice. If pork isn’t your thing, any sausage will work—just avoid lean or thin ones. They don’t release enough juices or fat when cooked, which makes for a bland gravy. Fatty, thick sausages are best, as their rich, savoury fat forms the perfect flavour base for the gravy.
What to serve with Bangers and Mash
If you’re wondering what else to serve with bangers and mash, here are a few ideas.
- Honey rosemary carrots
- Sauteed green beans with walnuts and garlic
- Peas
- Sauteed cabbage
Frequently Asked Questions
Lumps usually occur if flour isn't fully incorporated before adding liquid. Whisk the flour into the butter and onion mixture thoroughly to form a paste (roux). Then, add the stock, whisking constantly as you pour.
Yes. Onion gravy actually improves as the flavours settle. You can make it up to 3 days in advance and reheat it gently on the stove, adding a splash of stock if it has thickened too much in the fridge.
The gravy and sausages freeze well for up to 3 months. However, mashed potatoes often turn watery or grainy when thawed. It is best to freeze only the gravy and sausages, then make fresh mash when you are ready to serve.
Have you tried recreating this classic comfort food yet? Drop a comment below and let me know how your easy bangers and mash recipe turned out!
Best Bangers and Mash with Onion Gravy
When the weather turns cold and the day feels long, there is only one thing I crave: a generous plate of bangers and mash with onion gravy. It is one of the greatest comfort food of all times.
4
servings5
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minutesIngredients
1/2 tbsp oil
8 thick sausages of your choice
2 tbsp salted butter
2 tbsp plain flour
2 cups beef stock/broth
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
salt and pepper to taste
- Serve with
Directions
- Cook the Sausages: Fry the sausages in oil over medium-high heat for 8–10 minutes until browned, setting them aside to keep warm.
- Make the Onion Gravy: In the same pan sauté sliced onions in butter for 15–20 minutes. Stir in flour, cook for 1–2 minutes, then whisk in beef stock and Worcestershire sauce, adding more flavourings if desired. Simmer until thickened. Return the sausages to the pan and simmer them for 2 minutes.
- Serve: Sausages with creamy mashed potatoes, peas and generous amounts of onion gravy.
