Bangers and mash is the ultimate comfort food, delivering a hearty and satisfying meal with minimal effort. Juicy sausages, buttery mashed potatoes, and a rich onion gravy come together to create a dish that is both nostalgic and indulgent. This British classic has stood the test of time for good reason—it’s simple, filling, and packed with flavor. The homemade onion gravy enhances every bite, providing a deeply savory complement to the sausages and creamy potatoes. Whether you’re making it for a family dinner or a cozy weekend meal, bangers and mash is a dish that never fails to satisfy.
Ingredients Breakdown
Choosing the best sausages for this recipe
Selecting high-quality sausages is crucial for achieving the best flavor and texture. Traditional pork sausages work wonderfully, but beef, lamb, or even chicken sausages can be used to suit personal preferences. Opt for sausages with a good balance of fat and seasoning to ensure a juicy, flavorful bite. Avoid overly processed sausages, as they can turn rubbery when cooked.
The role of onions and garlic in building depth of flavor
Onions and garlic are the foundation of the gravy, adding a sweet, caramelized complexity. Sautéing the onions slowly allows their natural sugars to develop, creating a rich, golden-brown base. Garlic enhances the depth of the gravy, adding a subtle pungency that balances the sweetness of the onions.
Flour as a thickening agent for a smooth and rich gravy
Flour is essential for giving the gravy its velvety consistency. When cooked properly, it eliminates any raw flour taste while helping to bind the broth and onions into a luscious, full-bodied sauce. Stirring continuously ensures that the flour distributes evenly, preventing lumps from forming.
The importance of using low-sodium beef stock for balance
Using low-sodium beef stock allows greater control over the seasoning of the gravy. The stock provides a robust umami base without overpowering the dish with saltiness. A homemade or high-quality store-bought stock works best, ensuring a rich and flavorful sauce.
How mashed potatoes and peas complement the dish
Mashed potatoes serve as the perfect canvas for soaking up the savory gravy, adding a creamy contrast to the crisp sausages. Peas provide a burst of sweetness and freshness, balancing out the dish’s richness. For variety, consider mixing peas with butter and mint or using another vegetable side, such as sautéed greens or roasted carrots.
Step-by-Step Instructions
Cooking the Sausages
Heat oil in a large skillet over medium-high heat. Place the sausages in the pan and cook, turning frequently, until browned on all sides and fully cooked through. This should take about 8 minutes, depending on the size of the sausages. Once cooked, transfer to a plate and set aside.
Managing the Oil
Ensure there are about 2 tablespoons of oil left in the pan. If needed, add a bit of butter or more oil to reach the right amount. This fat will be used to sauté the onions and develop the base of the gravy.
Sautéing the Aromatics
Reduce the heat to medium and add the sliced onions and minced garlic. Stir frequently and cook for about 4 minutes, allowing the onions to caramelize and deepen in flavor. This step is key to creating a rich and flavorful gravy.
Thickening the Gravy
Sprinkle the flour over the onions, stirring well to ensure even coating. Cook for about 2 minutes, continuously stirring to eliminate any raw flour taste and create a smooth texture.
Incorporating the Stock
Gradually add about 3/4 cup of the beef broth, stirring constantly to create a thick paste. Slowly pour in the remaining broth while whisking to ensure a smooth, lump-free consistency.
Simmering to Perfection
Bring the gravy to a gentle simmer, stirring occasionally, for about 2 to 3 minutes until it thickens to a silky consistency. Keep in mind that it will continue to thicken slightly as it sits.
Final Seasoning and Plating
Add salt and black pepper to taste, adjusting as needed. Serve the sausages smothered in the rich onion gravy, accompanied by creamy mashed potatoes and a side of peas. For a lower-carb option, swap mashed potatoes with cauliflower mash.
Recipe Tips & Frequently Asked Questions
Selecting high-quality sausages for better texture and taste:
Look for sausages with natural casings for the best bite and texture.
How to prevent gravy from becoming too thick or too runny:
Adjust the consistency by adding a splash of stock if it thickens too much or cooking slightly longer if it’s too thin.
Alternative thickening methods for gluten-free variations:
Use cornstarch or arrowroot powder mixed with water instead of flour for a gluten-free gravy.
Tips for making ahead and reheating without losing flavor:
Store the sausages and gravy separately in airtight containers and reheat gently over low heat, adding a bit of broth if needed.
Can I use chicken or pork sausages instead of beef?
Yes! Any type of sausage can work, depending on your taste preferences.
What’s the best way to keep sausages juicy while cooking?
Avoid overcooking by using medium heat and turning them frequently to cook evenly.
How do I make the gravy thicker without using flour?
Use a cornstarch slurry or reduce the broth further for a thicker consistency.
Can this recipe be made ahead and stored for later?
Absolutely! Store in the fridge for up to 3 days or freeze for longer storage.
What’s the best way to reheat leftovers without drying them out?
Reheat on the stovetop over low heat, adding a splash of broth to loosen the gravy if needed.
What to Serve With This Recipe
Classic Pairings – Mashed potatoes and peas are the traditional sides, balancing the richness of the dish.
Vegetable Variations – Roasted carrots, buttered cabbage, or sautéed spinach add color and nutrition.
Low-Carb Options – Creamy cauliflower mash makes an excellent low-carb substitute for mashed potatoes.
Breads and Extras – Yorkshire pudding or crusty bread can be served alongside to soak up the delicious gravy.
Variations and Customization
Adding herbs and spices for a flavor boost – Fresh thyme, rosemary, or a pinch of mustard powder can enhance the depth of the gravy.
Using beer instead of beef stock for a pub-style twist – Swap part of the broth with dark beer for a rich, malty undertone.
Making a vegetarian version with plant-based sausages and mushroom gravy – Substitute vegetable stock and use plant-based sausages for a meat-free alternative.
Experimenting with different mashed potato variations – Try garlic-infused mash, cheesy mash, or a mix of root vegetables for a unique twist.
Bangers and mash is a comforting, crowd-pleasing meal that delivers rich flavors and hearty satisfaction. With a few simple techniques, you can transform basic ingredients into an outstanding dish. Whether sticking to tradition or experimenting with new variations, this British classic is sure to become a favorite at your dinner table.
Ingredients
8 sausages of choice
1/2 tbsp oil
1 large onion, halved and finely sliced (yellow, white, or brown)
2 garlic cloves, minced
3 tbsp plain flour
2 cups low-sodium beef stock or broth, store-bought or homemade
1/4 tsp salt
1/2 tsp black pepper
To Serve
Mashed potatoes
Peas
Instructions
Cook the Sausages
Heat the oil in a large skillet over medium-high heat. Place the sausages in the pan and cook, turning frequently, until they are evenly browned and thoroughly cooked. Cooking time will vary depending on the size of the sausages, but generally, it takes about 8 minutes. Once done, transfer them to a plate and set aside.
Adjust the Oil in the Pan
Check the amount of oil left in the skillet—you’ll need about 2 tablespoons to sauté the onions. If there’s less, add a bit of butter or additional oil.
Sauté the Onion and Garlic
Reduce the heat to medium and add the sliced onion and minced garlic. Stir frequently and cook for about 4 minutes or until the onion turns a rich golden brown, releasing its sweet, savory aroma.
Cook the Flour
Sprinkle the flour over the onions and stir well to coat them evenly. Continue cooking for about 2 minutes, stirring constantly to remove the raw flour taste while developing a deep, flavorful base for the gravy.
Incorporate the Beef Stock
Slowly pour in about 3/4 cup of the beef broth, stirring continuously until the mixture forms a thick paste. Gradually add the remaining broth, whisking as needed to ensure a smooth, lump-free consistency.
Simmer and Thicken the Gravy
Bring the mixture to a gentle simmer, stirring occasionally, for about 2 to 3 minutes until the gravy thickens to a silky consistency. Keep in mind that the gravy will continue to thicken slightly as it sits.
Season and Serve
Stir in the salt and black pepper, then taste and adjust seasoning if necessary. Serve the sausages generously smothered in the rich onion gravy, alongside creamy mashed potatoes and a portion of peas. For a lower-carb alternative, swap the mashed potatoes for creamy cauliflower mash.
Bangers and Mash Recipe
Ingredients
- 8 sausages of choice
- 1/2 tbsp oil
- 1 large onion halved and finely sliced (yellow, white, or brown)
- 2 garlic cloves minced
- 3 tbsp plain flour
- 2 cups low-sodium beef stock or broth store-bought or homemade
- 1/4 tsp salt
- 1/2 tsp black pepper
To Serve
- Mashed potatoes
- Peas
Instructions
Cook the Sausages
- Heat the oil in a large skillet over medium-high heat. Place the sausages in the pan and cook, turning frequently, until they are evenly browned and thoroughly cooked. Cooking time will vary depending on the size of the sausages, but generally, it takes about 8 minutes. Once done, transfer them to a plate and set aside.
Adjust the Oil in the Pan
- Check the amount of oil left in the skillet—you’ll need about 2 tablespoons to sauté the onions. If there’s less, add a bit of butter or additional oil.
Sauté the Onion and Garlic
- Reduce the heat to medium and add the sliced onion and minced garlic. Stir frequently and cook for about 4 minutes or until the onion turns a rich golden brown, releasing its sweet, savory aroma.
Cook the Flour
- Sprinkle the flour over the onions and stir well to coat them evenly. Continue cooking for about 2 minutes, stirring constantly to remove the raw flour taste while developing a deep, flavorful base for the gravy.
Incorporate the Beef Stock
- Slowly pour in about 3/4 cup of the beef broth, stirring continuously until the mixture forms a thick paste. Gradually add the remaining broth, whisking as needed to ensure a smooth, lump-free consistency.
Simmer and Thicken the Gravy
- Bring the mixture to a gentle simmer, stirring occasionally, for about 2 to 3 minutes until the gravy thickens to a silky consistency. Keep in mind that the gravy will continue to thicken slightly as it sits.
Season and Serve
- Stir in the salt and black pepper, then taste and adjust seasoning if necessary. Serve the sausages generously smothered in the rich onion gravy, alongside creamy mashed potatoes and a portion of peas. For a lower-carb alternative, swap the mashed potatoes for creamy cauliflower mash.
Notes
- Sausages: Classic versions use thick pork sausages, but beef works too. Low-fat sausages may lead to a less flavorful gravy.
- Onion: Enhances the flavor of the gravy and adds texture, but it can be omitted if desired.
- Beef Broth/Liquid Stock: Provides a deep flavor and rich brown color. Chicken broth is a lighter alternative. Homemade beef stock enhances the dish even further.
