• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Quick and Easy

Bangers and Mash (Sausage with Onion Gravy)

By:Nagi
Published:25 Oct '21Updated:29 Oct '21
249 Comments
Recipe v Video v Dozer v

Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the greatest of all comfort foods. A sausage recipe for a quick easy dinner with a side of peas or steamed vegetables to douse in the homemade gravy.

The onion gravy is to-die for but only requires 4 things: onion, garlic, beef broth/stock and flour. That’s it!

Bangers and Mash (Sausage with Onion Gravy) on a plate with mashed potato and peas

Bangers and Mash

I have to hand it to the Brits, they come up with great names for food. Bubble and Squeak – roast leftovers fried up. Spotted Dick (get your mind out of the gutter! It’s a pudding shaped like a log studded with raisins!).

Toad In the Hole – Sausage in a Yorkshire Pudding batter. (PS Don’t Google for photos because you’ll probably get…well, you know. TOADS in a hole. Ick!)

And Bangers and Mash – sausage with gravy!

Why is it called Bangers and Mash?

“Bangers and Mash” is the affectionate British slang for sausages and creamy mashed potato, served with gravy. “Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork. Sometimes, they still do!

This is the first sausage recipe that comes to mind whenever I’m planning sausages for dinner! So obvious, I know…

Sausages with gravy in a black skillet, ready to be served

Onion Gravy

The onion gravy is what really makes this sausage recipe. Onions not only add flavour, they also bulk up the gravy so you can really pile that gravy on and smother the sausages.

It’s very simple to make and no different to making gravy for things like roasts – Roast Lamb, Roast Chicken and Turkey.

Close up of onion gravy for Bangers and Mash (Sausage with Onion Gravy)

What you need to make Bangers and Mash

Here’s all you need to make Bangers and Mash:

Ingredients in Bangers and Mash (Sausage with Onion Gravy)

Best Sausages for Bangers and Mash

For a really classic Bangers and Mash experience, you can’t go past some big, fat pork sausages. Look for good quality ones that are all meat, no fillers – check the ingredients or ask your butcher.

The only sausages I do not recommend using are lean sausages because they won’t drop enough juices and fat to make a truly tasty gravy.

If you use low fat sausages, I cannot be held accountable for lack of flavour in the gravy!!

What you need to make Bangers and Mash Gravy

  • Sausages drippings – This refers to the brown bits stuck on the base of the pan and the oil / sausage juices that are left in the skillet after browning them. Sausage drippings are the key to wickedly delicious Onion Gravy!

  • Garlic and onion – Essential base flavouring ingredients for many, many savoury dishes!

  • Flour – This is what thickens the gravy.

  • Beef broth/ stock – The liquid for the gravy that gives it flavour. You’ll be disappointed if you use water, so don’t do it!


How to make Bangers and Mash

How to make Bangers and Mash (Sausage with Onion Gravy)
  1. Brown sausages in a skillet then remove when cooked. If there’s an excessive amount of oil in the skillet, feel free to discard some. But you’ll want to keep at least 1 1/2 – 2 tablespoons of fat to cook the onions and form the flavour base for the gravy.

  2. Saute onion and garlic in the sausage drippings until the onions are translucent.

  3. Cook off flour – Add the flour into the onion mixture and cook it for a couple of minutes. This will cook out the rawness of the flour.

  4. Add beef broth/liquid stock. The flour mixed into the onion mixture will dissolve into the liquid. At first it will be watery abut as it heats up, it will thicken into a gravy consistency.

How to avoid lumpy gravy?

The trick to avoid lumpy gravy is to start by adding just some of the broth into the flour/onion mixture and stir to form a sludgy paste before mixing in the rest. This sludge will dissolve more easily into the remaining broth, making a lovely lump-free gravy without the need of a whisk!

Tip! For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking!

Bangers and Mash (Sausage with Onion Gravy) on a plate with mashed potato and peas

What to serve with Bangers and Mash

In the UK, I’m pretty sure it’s illegal to serve Bangers and Mash with anything other than creamy mashed potato.😂 Though any rice would also work great (white, brown, jasmine, basmati), as would pasta, polenta, quinoa, barley, even couscous.

In the event of a low-carb emergency, Creamy Mashed Cauliflower is a great alternative and unexpectedly delicious! – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Bangers and Mash (Sausage with Onion Gravy) on a plate with mashed potato and peas

Bangers & Mash (Sausage with Onion Gravy)

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 20 minutes mins
Total: 25 minutes mins
Dinner
Australian, British
5 from 85 votes
Servings4
Tap or hover to scale
Print
  • 1309
Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as “Bangers and Mash” to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder! 

Ingredients

  • 1/2 tbsp oil
  • 8 sausages of choice (Note 1)
  • 1 large onion , halved and finely sliced (yellow, white or brown) (Note 2)
  • 2 garlic cloves , minced
  • 3 tbsp flour (plain)
  • 2 cups beef stock/broth , low sodium, store bought or homemade (Note 3)
  • 1/4 tsp salt
  • 1/2 tsp black pepper

To Serve

  • Mashed potato
  • Peas

Instructions

  • 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.
  • 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.
  • Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
  • Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
  • Gradually add beef stock: 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.
  • Thicken gravy: 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.
  • Season: Add salt and pepper. Stir, taste, then add more salt if you want.
  • Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)

Recipe Notes:

1. Sausages – You can use any sausages you want, classic Bangers and Mash is made with thick pork sausages. I used beef in some of the photos and pork in the video.
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.
2. 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.
3. Beef broth/liquid stock – I really like making my gravy with 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!
4. Nutrition per serving, assuming 4 servings. I use very juicy, fatty pork sausages which accounts for 593 calories of the total shown below, so if you use leaner sausages, the calories per serving will be less!

Nutrition Information:

Serving: 333gCalories: 666cal (33%)Carbohydrates: 7.6g (3%)Protein: 36.4g (73%)Fat: 53.4g (82%)Saturated Fat: 16.6g (104%)Trans Fat: 0.4gCholesterol: 147mg (49%)Sodium: 1703mg (74%)Potassium: 632mg (18%)Fiber: 0.8g (3%)Sugar: 1.2g (1%)Vitamin A: 50IU (1%)Vitamin C: 5mg (6%)Calcium: 40mg (4%)Iron: 2.9mg (16%)
Keywords: bangers and mash, sausage with onion gravy
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published October 2016. Updated in October 2021 with new photos and a new video.

I love a good sausage recipe!

Sausages are a great shortcut way to a quick tasty meal because they’re loaded with extra flavour. Think beyond just cooking them whole – squeeze the meat out and cook it like mince meat!

A Sausage Bake and Vegetables WITH Gravy, all made in one pan! Yes, that's right - even the GRAVY is made in the same pan while it's baking! recipetineats.com
Sausage Bake with Potatoes and Gravy
Italian Sausage & Beef Ragu Sauce
Italian Sausage Ragu Sauce
Curried Sausages over mash in a bowl, ready to be eaten
Curried Sausages
A quick and easy Sausage Pasta made using chopped up Italian sausages that look like meatballs! recipetineats.com
Sausage Pasta
Table setting with whole Italian Sausage Quiche
Italian Sausage Quiche
Close up of Orecchiette Sausage Pasta in Creamy Tomato Sauce in skillet, ready to be served
Orecchiette Sausage Pasta in creamy tomato sauce
Close up of sausage spilling out of Sausage Egg Stuffed Potatoes
Sausage and Egg Stuffed Potatoes
Close up of Sausage and Egg McMuffin
Homemade Sausage and Egg McMuffin

Life of Dozer

Look who’s in his usual position….and don’t miss Dozer and his cheeky eye balling of the sausages in the cooking video! 😉

Bangers and Mash (Sausage with Onion Gravy) - epic comfort food at its best! recipetineats.com

Previous Post
Blueberry Bread Loaf
Next Post
Pad See Ew (Thai Stir Fried Noodles)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Bowl of Qeema - Indian Curried Beef Mince over basmati rice

Qeema – Easy Indian Curried Beef Mince

Southern Thai Turmeric Chicken fresh out of the oven

Thai Turmeric Chicken

Green beans with a mountain of panko photo

Green Beans with a Mountain of Panko

More Quick and Easy

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




249 Comments

  1. Kylie holland says

    December 1, 2023 at 9:08 am

    5 stars
    Family loves it’s it’s a weekly thing now

    Reply
  2. Linda Lalima says

    November 27, 2023 at 5:45 am

    Made a few time easy recipes
    I add cut potatoes and frozen peas in the end. Make it a pot mail.
    Love those bangers and mash

    Reply
  3. Abbey H says

    October 28, 2023 at 9:05 am

    5 stars
    This was delicious. I used chicken sausages, but beef broth (next time will try with chicken broth). Thank you for the recipe!!! 😀 P.S. did Dozer get a banger?

    Reply
  4. Glenn Thomas says

    August 28, 2023 at 11:23 pm

    How much chicken do U use for this recipe….

    Reply
  5. David Brown says

    August 18, 2023 at 8:18 pm

    5 stars
    Loved this recipe. I added a little mixed herbs.

    Reply
  6. Sascha Schembri says

    August 7, 2023 at 8:42 am

    5 stars
    Loved it!!
    I tried this recipe for the first time and it was a huge success. We really like the bite if the onions with tbe gravy so I added more onions and a little bit of wine to the gravy.
    It was delicious, especially with a piece of garlic bread 😍😍
    Thanks Nagi! You’re the best x

    Reply
  7. Tracey-Lee says

    June 20, 2023 at 12:49 pm

    5 stars
    Oops I forgot added star 5 star all the way

    Reply
  8. Gemski says

    May 29, 2023 at 8:04 pm

    5 stars
    So easy and so delicious! When it’s 13°c outside and you want comfort food, this is a go to recipe. You never miss Nagi.

    Reply
  9. Gemski says

    May 29, 2023 at 8:02 pm

    5 stars
    So easy and so delicious! When it’s 13°c outside and you have want comfort food, this is a go to recipe. You never miss Nagi.

    Reply
  10. Mimi says

    May 15, 2023 at 7:39 pm

    5 stars
    Didn’t even know I liked bangers and mash, Nagi you’ve done it again. Ily

    Reply
  11. Alyx says

    May 8, 2023 at 9:05 pm

    5 stars
    Loved it! My daughter and partner loved them too! I added some Vegemite to the gravy instead of salt to give it a bit more flavour and it was delicious! Thanks Nagi!

    Reply
  12. Miss Robb says

    April 26, 2023 at 9:13 pm

    Can you tell me where to purchase the black plate you used to dish up Bangers and mash..? Also how did you manage for your sausages to not stick to your stainless steel pan..? 🙂

    Reply
    • shan says

      July 22, 2023 at 8:17 am

      these look like they are from Sams Club, I have a very similar set from there!

      Reply
  13. Anne says

    April 20, 2023 at 9:17 am

    5 stars
    Terrific and very easy! My husband loved it..

    Reply
  14. Chris says

    April 14, 2023 at 12:41 am

    Hi Nagi, love your work.
    I think you may have pictures 2 and 3 backwards in the step by step section.
    Cheers,

    Reply
  15. David Krueger says

    April 11, 2023 at 7:17 am

    5 stars
    Hey, on your pictures for bangers and mash the numbers are wrong if they are supposed to follow the numbered steps. 3 and 2 are switched on the pictures

    Reply
  16. KT says

    March 7, 2023 at 4:40 pm

    5 stars
    Well Nagi, you have done it again. I made the onion gravy to go with some beautiful grass fed beef steaks. He said that the gravy was beautiful and keep the leftovers because I’m having it on toast for breakfast tomorrow….and he did indeed. I heard him enjoy it with much delight. I’m making it tonight with bangers. Thanks for all your delicious recipes.

    Reply
  17. William Robertson says

    December 16, 2022 at 12:53 pm

    5 stars
    This one would have made my grandma proud! Dang it was tasty

    Reply
  18. Petra says

    December 13, 2022 at 5:40 pm

    Hi Nagi, can i make this one day in advance ?

    Greetings,Petra

    Reply
  19. Bill says

    November 9, 2022 at 12:01 am

    Never “fry” the sausages… ROAST them. You should be cooking the onions slowly as the sausages are roasting. Periodically, pull the sausages out of the oven and drain the fat into the onions as they slowly cook. Use a splash of balsamic vinegar to the onions as this help break them down somewhat. The gravy is gravy to be made at the end with flour and stock.

    Reply
    • Deb says

      July 30, 2023 at 8:08 pm

      You sound like an expert, be sure to post the link to YOUR cooking website.

      Reply
  20. Dale chipchase says

    November 8, 2022 at 2:28 pm

    Made this tonight for dinner. Lucky I had any left after all my tastes during cooking. Very tasty. I will make this again, for sure!!

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!