Bangers & Mash with Onion Gravy Recipe

If you’re craving a comforting dish that feels like a warm hug on a plate, you absolutely have to try this Bangers & Mash with Onion Gravy Recipe. Juicy, well-browned sausages nestled on a fluffy bed of creamy mashed potatoes, all smothered in a rich, savory onion gravy—it’s pure soul food. This classic British favorite combines simple ingredients in a way that’s incredibly satisfying, making it perfect for weeknights or casual weekend dinners when you want something hearty and homey. Once you try this recipe, it might just become one of your go-to dishes.

Ingredients You’ll Need

Getting the ingredients right is key to nailing this classic Bangers & Mash with Onion Gravy Recipe. Each component brings a unique flavor and texture that turns the dish into a showstopper, from the sausages that give you that meaty punch to the caramelized onions that add depth to the gravy.

• 1/2 tbsp oil: Essential for browning the sausages and sautéing the onions, it helps build flavor right from the start.
• 8 sausages of choice (Note 1): Pick your favorite type—pork, beef, or even vegetarian options work wonderfully here.
• 1 large onion, halved and finely sliced (yellow, white or brown) (Note 2): This is what transforms the gravy, turning it beautifully sweet and rich.
• 2 garlic cloves, minced: Adds a subtle punch that complements the onions perfectly.
• 3 tbsp plain flour: The secret thickener that gives the onion gravy its luscious texture.
• 2 cups beef stock/broth: Deepens the flavor of the gravy, making it savory and satisfying.
• 1/4 tsp salt: To enhance all the flavors throughout the dish.
• 1/2 tsp black pepper: Adds a mild heat and balances the richness.
• Mashed potato: The creamy base that everyone loves, perfect for soaking up the gravy.
• Peas: A fresh, green contrast that brightens the plate and adds a pop of color.

How to Make Bangers & Mash with Onion Gravy Recipe

Step 1: Cook the Sausages

Start by heating the oil in a large skillet or frying pan over medium-high heat. Add your sausages and cook them, turning frequently, until they’re nicely browned all over and cooked through. Depending on the size of your sausages, this usually takes around 8 minutes. This step is crucial because those golden-brown bits add so much flavor later on.

Step 2: Remove the Sausages and Adjust Heat

Once browned, transfer the sausages onto a plate and reduce the heat to medium. This lets the pan cool down just enough to gently cook the onions next without burning them—that delicate balance is what makes the gravy taste amazing.

Step 3: Ensure Enough Oil Remains

You’ll want roughly 2 tablespoons of oil left in your skillet to sauté the onions properly. If it looks like there’s less than that, feel free to add a little butter or more oil. This fat helps the onions caramelize beautifully and gives the gravy that luscious mouthfeel.

Step 4: Sauté the Onion and Garlic

Add your finely sliced onions and minced garlic to the pan. Cook them slowly until they turn a gorgeous golden brown, which should take about 4 minutes. This step releases the natural sweetness of the onions and builds the savory next layer for your gravy.

Step 5: Cook Off the Flour

Sprinkle the flour over the onions and stir thoroughly to coat everything. Then keep stirring and cooking for about 2 minutes. This cooks out the raw taste in the flour and creates the base that will thicken your gravy perfectly.

Step 6: Gradually Add the Beef Stock

Pour in about three-quarters of a cup of beef broth first, mixing it into the onion mixture until it forms a thick sludge. Then add the rest of the stock slowly while stirring to keep it smooth. If you notice lumps, whisk vigorously until the gravy becomes silky and even.

Step 7: Let the Gravy Thicken

Simmer the mixture gently, stirring often, for 2 to 3 minutes. The gravy should thicken to just a bit thinner than you want it because it will continue to thicken when served. This step is when all those deep flavors meld into a rich, comforting sauce.

Step 8: Season the Gravy

Add salt and black pepper to taste. Give it a stir and a quick taste test. Don’t be shy to adjust the salt if you want your gravy to pop even more. The seasoning brings the whole dish together.

Step 9: Serve Up Your Bangers & Mash with Onion Gravy

Plate your sausages on a generous mound of mashed potatoes, then ladle plenty of that silky onion gravy over the top. Serve with a side of peas for a fresh, vibrant contrast. If you’re watching carbs, try swapping mashed potatoes for creamy cauliflower mash instead—it’s just as delicious!

How to Serve Bangers & Mash with Onion Gravy Recipe

Garnishes

Add a sprinkle of freshly chopped parsley or chives to brighten up the rich gravy and mashed potatoes visually and flavor-wise. A little fresh herb goes a long way in cutting through the richness and giving each bite a fresh lift.

Side Dishes

Classic peas are a must-have here. Their natural sweetness and pop of green color make the plate feel balanced and complete. Alternatively, roasted vegetables like carrots and parsnips also pair beautifully with the savory sausages and gravy.

Creative Ways to Present

If you want to make your Bangers & Mash with Onion Gravy Recipe a bit fancier, try plating the sausages sliced on top of the mash, then drizzle the gravy artistically. Serve in individual rustic bowls or mini cast-iron skillets for a cozy, hearty presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Bangers & Mash with Onion Gravy Recipe keep well in an airtight container in the fridge for up to 3 days. Keep the sausages, mash, and gravy stored separately if possible to maintain the best texture.

Freezing

You can freeze the cooked sausages and gravy separately for up to 2 months. Mashed potatoes freeze okay but may change texture slightly; reheat them slowly with a bit of milk or butter to restore creaminess.

Reheating

Gently reheat your leftovers on the stovetop or in the microwave. Add a splash of stock or water to the gravy if it thickens too much during storage. Stir often to heat everything evenly and avoid drying out the sausages or mash.

FAQs

Can I use any type of sausage for this recipe?

Absolutely! Whether you prefer pork, beef, chicken, or vegetarian sausages, this recipe adapts beautifully. Just choose sausages that you enjoy and adjust cooking times if needed based on their size.

What’s the best type of onion for the gravy?

Yellow onions are classic because they caramelize well and add a nice sweetness, but white or brown onions work great too. The key is to cook them slowly till golden for that perfect gravy flavor.

Can I make the onion gravy without flour?

While flour is the easiest thickener and gives the gravy its lovely texture, you can use alternatives like cornstarch or arrowroot powder. Just mix your chosen thickener with a little cold water first to avoid lumps.

Is it possible to make this dish gluten-free?

Yes! Use gluten-free sausages and substitute plain flour with a gluten-free flour blend or cornstarch to thicken the gravy. Also, check that your beef stock is gluten-free for a safe option.

How do I get the mashed potatoes extra creamy?

To achieve ultra-creamy mash, use starchy potatoes like Russets or Yukon Golds. Heat your butter and milk before adding them while mashing, and don’t overwork the potatoes to keep them fluffy yet smooth.

Final Thoughts

This Bangers & Mash with Onion Gravy Recipe is one of those timeless dishes that never fails to comfort and satisfy. It’s simple yet packed with flavors that feel genuinely special. Whether you’re cooking for family or friends or just treating yourself, I encourage you to give this a go. Once you master it, you might find it turning up on your table more often than you expect!

Print