Bangers Mash With Onion Gravy

Bangers and mash is the ultimate comfort meal, a beloved staple of British cuisine that brings warmth and nostalgia to any dinner table. The dish is all about juicy browned sausages nestled on creamy mashed potatoes with a blanket of rich onion gravy. Perfect for cozy evenings and a real crowd-pleaser, this version is straightforward, fast, and luxuriously satisfying.

The first time I made bangers and mash at home, my husband told me it was the closest thing to a real British pub dinner he had tasted outside of London. Now it is in regular rotation especially on chilly nights when we need something filling and familiar.

Ingredients

• Olive oil: provides essential moisture for browning sausages try a robust extra-virgin for flavor
• Sausages: can use pork beef chicken or plant-based options choose the best quality with high meat content for rich taste
• Butter: melts to golden perfection in the gravy and gives mashed potatoes that creamy texture go for European-style if possible
• White or yellow onions: sliced for sweetness select firm and heavy onions for the richest caramelized flavor
• All-purpose flour: thickens the gravy make sure it is fresh for best results
• Dry white wine: deglazes the pan and adds depth use a crisp option you would drink
• Beef stock: forms the base of the gravy pick a low-sodium and high-quality broth for a richer sauce
• Garlic powder: adds a savory backbone
• Balsamic vinegar: brings brightness and balances the flavors choose a syrupy aged balsamic if you can
• Dijon mustard: gives the sauce a subtle tang
• Fine sea salt and freshly-ground black pepper: to season throughout
• Finely-chopped fresh parsley for garnish: brings freshness and color use flat-leaf for best appearance
• Mashed potatoes for serving: make your favorite creamy style
• Peas for serving: adds sweetness and vibrant color

Step-by-Step Instructions

Prepare Mashed Potatoes:

Make a fresh batch of creamy mashed potatoes while preparing the other components Set aside and keep warm

Cook the Sausages:

Heat olive oil in a large sauté pan over medium-high heat Arrange sausages in a single layer and cook turning every few minutes until they are deep golden and fully cooked through This usually takes about 8 to 12 minutes Transfer the sausages to a warm plate and tent loosely with foil

Start the Onion Gravy:

Keep about two tablespoons of the sausage drippings in the pan If you need more fat add extra butter Add two tablespoons butter then sliced onions Cook over medium heat stirring frequently for about four minutes until onions are soft and just turning golden Sprinkle flour over the onions and stir constantly for one minute letting the flour toast gently

Deglaze and Simmer:

Pour in the white wine Use a wooden spoon to scrape up any brown bits from the pan bottom Let the wine reduce by half Add beef stock gradually stirring as you go to avoid lumps Stir in garlic powder balsamic vinegar and Dijon mustard Bring the mixture to a simmer for 2 to 3 minutes letting the gravy thicken to a glossy texture Taste and adjust seasoning with salt and pepper as needed

Serve:

To serve layer plump sausages over mashed potatoes Pour a generous ladleful of onion gravy over the top Sprinkle with fresh parsley Serve with hot peas for tradition and color Enjoy every bite

Pin

I always get extra excited about good sausages They are the heart of this recipe When my grandpa made this for Sunday suppers growing up he swore by choosing sausages from a small local butcher because he believed the right sausage elevated the whole experience My family still talks about his mashed potatoes and laughing around the table

Storage Tips

Leftovers keep beautifully For best results store the sausages mashed potatoes and gravy in separate airtight containers in the fridge Both will stay fresh for up to three days Gently reheat everything separately to keep the potatoes creamy and the sausages juicy

Ingredient Substitutions

You can swap in chicken or plant-based sausages if preferred For gluten-free use a gluten-free flour blend in the gravy Vegetable broth can replace beef stock if needed No wine on hand a dash of more stock and a tiny splash of extra vinegar works in a pinch

Serving Suggestions

This dish shines with classic green peas but buttered carrots are also wonderful For a real British pub flair serve with crusty bread and a crisp lager or ale Bangers and mash is hearty enough to stand alone but a simple green salad can lighten the meal

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A Bit of History

The term bangers comes from the early twentieth century British slang for sausages that would often burst or bang during cooking due to their high water content This humble meal became an affordable and reliable favorite throughout Britain and still brings cheerful nostalgia to many today

Recipe FAQs

→ What sausages work best for bangers and mash?

Traditional pork sausages are classic, but beef, chicken, or plant-based sausages can also be used. Choose hearty, high-quality sausages for best flavor.

→ How do you get creamy mashed potatoes?

Use starchy potatoes, add plenty of butter, and mash until smooth. Warm milk or cream can help achieve a rich, silky texture.

→ Can the onion gravy be made in advance?

Yes, prepare the gravy ahead and store it in the fridge. Gently reheat on the stove, adding a splash of stock to loosen if needed.

→ What sides go well with this meal?

Sweet peas are traditional, but you can serve with green beans, buttered carrots, or a crisp side salad for variety.

→ How long does it take to prepare?

This dish comes together in about 30 minutes, making it perfect for a hearty weeknight dinner.

→ Can wine be omitted from the gravy?

Certainly! Replace white wine with extra beef stock, or use a splash of apple cider vinegar for brightness.