Bangers and Mash

      Sausage with Onion Gravy and Mashed Potatoes – also affectionately known as “Bangers and Mash” – is one of the ultimate comfort foods. This simple sausage recipe makes for an easy and quick dinner, especially when paired with peas or steamed vegetables to soak up that rich, homemade gravy.

The onion gravy is absolutely delicious and requires only four ingredients: onions, garlic, beef broth (or stock), and flour. That’s it, simple yet packed with flavor!

What is Bangers and Mash

      The Brits really do have a knack for coming up with fun and memorable food names, don’t they? Bubble and Squeak, for instance – just some roast leftovers fried up. And Spotted Dick (no, do not get your mind in the gutter – it’s a pudding shaped like a log and studded with raisins, promise!).

Then there’s Toad In the Hole – sausages in a Yorkshire Pudding batter. (PS don’t Google it for images unless you’re ready to get..well, I guess you already know!)

And, of course, Bangers and Mash – sausage with gravy, the classic comfort food!

Why is it Called Bangers and Mash?

      The name “Bangers and Mash” comes from British slang, where “bangers” refers to sausages. The term originated during World War II when meat was rationed, and sausages were often made with a high water content. When cooked, they would sometimes burst open with a loud “bang” unless pricked with a fork. The “mash” part refers to the creamy mashed potatoes served alongside. It’s a classic comfort food that’s easy to love, especially with rich, savory gravy!

Onion Gravy

      Onion gravy is the heart and soul of the “Bangers and Mash” dish, adding rich flavor and a perfect smooth texture to the sausages. The caramelized onions provide a deep, savory base, and their sweetness balances the savory depth of the beef broth. It’s just like making any classic gravy, similar to the ones used for roast lamb, chicken, or turkey. Simple ingredients and easy steps, onions, garlic, beef stock, and a little flour for thickening, create a gravy that elevates the whole dish. You’ll want to pour it generously over your sausages and mash for that comforting, satisfying meal!

Ingredients

For the Onion Gravy:

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

To Serve:

• Mashed potatoes
• Peas

Instructions

Cook the Sausages:

• Heat oil in a large skillet or fry pan over medium-high heat.
• Add sausages and start cooking, turning occasionally, until all sides are brown and cooked through. Cooking time will vary depending on the size of your sausages, but it usually takes around 8 minutes.
• Remove sausages from the skillet and set them aside on a plate. Turn the heat down to medium.

Sauté the Onion and Garlic:

• Ensure there’s around 2 tbsp of oil left in the skillet. If not, add a little butter or oil.
• Add the sliced onion and minced garlic to the skillet. Start cooking until the onions are golden brown, around 4 minutes.

Cook Off the Flour:

• Add the flour to the skillet and mix through. Cook, stirring constantly, for 2 minutes to cook off the raw taste of the flour.

Gradually Add Beef Stock:

• Add about 3/4 cup of beef broth and mix into the onion mixture until it forms a thick paste.
• Slowly add the remaining beef broth and stir until smooth. If it’s lumpy, use a whisk to help smooth it out.

Thicken the Gravy:

• Let the gravy simmer, stirring, for 2 to 3 minutes until it thickens. It should be slightly thinner than you want, as it will thicken further once served.

Season the Gravy:

• Add salt and pepper to taste. Stir and adjust the seasoning as needed.

Serve:

• Serve the sausages with plenty of onion gravy, alongside mashed potatoes and peas (or creamy cauliflower mash for a low-carb alternative).

Bangers and Mash recipe notes

Sausages : 

You can use any type of sausage for this dish, but traditionally, Bangers and Mash are made with thick pork sausages. I used beef sausages in some photos and pork sausages in the video.

• If you opt for low-fat sausages, note that they will release less fat and juice during cooking, meaning the gravy may lack some of its richness and flavor.

Onion : 

Adding onions to the gravy enhances its flavor and helps thicken it, making it perfect for smothering the sausages. However, if you prefer a simpler version, you can skip the onion altogether.

Beef Broth/Stock :

I prefer using beef broth for the gravy because it has a richer, more intense flavor, and gives the gravy a beautiful deep brown color. That said, chicken stock is a perfectly fine substitute if you prefer a lighter, milder gravy.

• Using homemade beef stock will really elevate the dish, making it even more delicious and hearty!

What to Serve with Bangers and Mash

In the UK, it’s practically a law that Bangers and Mash must be served with creamy mashed potatoes. 😂 But if you’re feeling adventurous or just want to switch things up, other side dishes can also pair nicely. For example: Rice (brown, white, basmati, jasmine…) also pasta, quinoa, barley, polenta, or even couscous

However, if you want to stick to tradition, mashed potatoes are the way to go!