Bangers And Mash Sausage With Onion 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

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…

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.

What you need to make Bangers and Mash

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

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 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!

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

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!