Bangers and mash with onion gravy is a classic British dish that is hearty, comforting, and makes a great meal for the whole family! This recipe combines juicy pork sausages, creamy mashed potatoes, and rich onion gravy to create a simple yet filling meal that is perfect for weeknight dinners. With its simple list of ingredients and easy preparation, this dish is sure to become a staple in your household!
Best Bangers and Mash Recipe
Bangers and mash is a classic British dish that has grown in popularity internationally. Made with pork sausage, mashed potatoes, and onion gravy, this dish packs a punch of flavor with just a few simple ingredients.
Whether you're looking for an easy weeknight meal or a classic British treat, bangers and mash is sure to satisfy your cravings. This recipe is classic comfort food that the whole family can enjoy!
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🌎 Origin
Bangers and mash is a traditional British dish that typically consists of sausages (the "bangers") paired with mashed potatoes (the "mash") and a simple brown onion gravy. The exact origin of bangers and mash is not clear, but it is believed to have originated in England in the early 20th century.
The term "bangers" is thought to have originated during World War I, when sausages often contained a high proportion of water, causing them to explode when cooked over high heat. The resulting bang gave rise to the term "bangers."
Mashed potatoes have been a popular dish in Britain since the 18th century and are often served as a side dish with meat, fish, or vegetables.
🥘 Bangers and Mash with Onion Gravy Ingredients
You'll be shocked at how delicious these bangers and mash are with so few ingredients! If you don't already have this stuff at home, it should be easy to grab on a quick grocery trip.
Bangers
- Pork Sausage - 8 pork sausages (also known as bangers).
- Olive Oil - 2 tablespoons of extra virgin olive oil (divided into 2 1-tablespoon portions).
Mash
- Potatoes - 2 pounds of potatoes, peeled and cut into chunks. I recommend starchy potatoes like russet or Idaho (see my potato guide for more information)!
- Butter - 4 tablespoons of butter (¼ cup, or half a stick).
- Milk - ½ cup of milk, I use whole milk for the creamiest texture. You could also use half & half or heavy cream.
- Salt & Pepper - To taste.
Onion Gravy
- Onions - 2 yellow onions, thinly sliced.
- All-Purpose Flour - 2 tablespoons of all-purpose flour.
- Beef Broth - 1 cup of beef broth or stock.
- Balsamic Vinegar - 1 teaspoon of balsamic vinegar, or Worcestershire sauce.
- Sugar - 1 teaspoon of granulated sugar.
- Fresh Thyme (optional) - 1 sprig of fresh thyme to add to the gravy as it simmers for extra flavor (removed before serving).
- Salt & Pepper - Salt and black pepper, to taste
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Bangers and Mash with Onion Gravy
To make bangers and mash you will need to cook the sausages, mashed potatoes, and onion gravy separately (but each one is super simple to prepare)! Grab a large skillet, stockpot, potato masher, and a whisk to get started.
This makes about 4 servings of 2 sausages and a hearty helping of mashed potatoes with gravy.
- Cook the bangers. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add 8 pork sausages and cook, turning occasionally, until firm and golden brown (about 20 minutes). Set them to the side and cover them with foil to keep them warm.
- Boil Potatoes. While the sausages are cooking, place 2 pounds of peeled and diced potatoes in a pot of salted water and bring them to a boil. Cook until tender, about 15-20 minutes.
- Mash the potatoes. Drain the potatoes and return them to the pot. Add 4 tablespoons of butter and ½ cup of milk, and mash until smooth. Season with salt and black pepper to taste.
- Saute the onions. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 2 sliced onions and cook, stirring occasionally, for about 10 minutes or until softened and lightly browned.
- Add flour. Sprinkle 2 tablespoons of flour over the onions and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Whisk. Slowly pour in 1 cup of beef broth, whisking constantly to prevent lumps from forming. Add 1 teaspoon of balsamic vinegar and 1 teaspoon of sugar, then season with salt and black pepper to taste.
- Simmer. Bring the gravy to a simmer and cook for 5-10 minutes, stirring occasionally, until thickened.
- Serve. To serve, place a scoop of mashed potatoes on each plate, top with two sausages, and spoon the onion gravy over the top.
🥗 Sides
You certainly don't have to serve any sides with your bangers and mash, though mushy peas or braised red cabbage are a few classic pairings. You could also serve it with some crusty French bread! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use high-quality sausages for the best flavor. Look for sausages with a high percentage of meat, and avoid those that are heavily processed.
- Prick the sausages with a fork before cooking to keep them from bursting.
- For a creamier mashed potato, you can add additional butter, milk, or cream to taste.
- If the gravy is too thin, you can thicken it by adding a bit more flour or by simmering it for a few minutes longer.
- Authentic 'bangers' can be ordered via Amazon, the Scottish Grocer, and Jolly Posh Foods.
🥡 Storing & Reheating
The bangers, mash, and gravy can be refrigerated separately or together in an airtight container for up to 3 days.
Reheating Bangers and Mash
Reheat in the microwave for 1-2 minutes or until warmed to your liking.
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❓ Recipe FAQs
'Bangers' is a British slang term that was given to sausages for their tendency to pop or 'bang' when cooking. Mash is slang for mashed potatoes. In short, it is pork sausage and mashed potatoes!
The terms 'brats, 'bangers', and 'dogs' all refer to fresh sausage links. Typically, bangers are pork sausage but can technically be made with beef or chicken too.
Yes, you can freeze bangers and mash, but I recommend you freeze them separately. In an airtight container or heavy-duty freezer bag, mashed potatoes will last about 1 month, the gravy will last about 6 months, and the bangers will last about 4 months.
😋 More British Classics
- Shepherd's Pie - A savory pie made with ground lamb meat, tender veggies, rich brown gravy, and a mashed potato topping!
- Cornish Pasties - Tender, flaky pastry shells stuffed with a savory meat filling!
- Colcannon - Ultra buttery mashed potatoes with kale or cabbage mixed in!
- Sticky Toffee Pudding - A rich and indulgent dessert featuring moist cake and a decadent toffee sauce!
- Yorkshire Puddings - Egg-based dinner rolls that are a staple in the UK!
- Traditional British Christmas Cake - Warm spices and brandy-soaked fruit in a moist and tender holiday cake!
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📖 Recipe Card
Bangers And Mash With Onion Gravy
Ingredients
Bangers
- 8 sausages (pork sausages)
- 2 tablespoon olive oil (extra virgin, 1 tablespoon for sausages and 1 tablespoon for the gravy)
Mash
- 2 lbs potatoes (peeled and diced)
- 4 tablespoon butter
- ½ cup milk
- each, salt & pepper (to taste)
Onion Gravy
- 2 large onions (thinly sliced)
- 2 tablespoon all-purpose flour
- 1 cup beef broth (or stock)
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- 1 sprig fresh thyme (optional)
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add 8 pork sausages and cook, turning occasionally, until firm and golden brown (about 20 minutes). Set them to the side and cover them with foil to keep them warm.
- While the sausages are cooking, place 2 pounds of peeled and diced potatoes in a pot of salted water and bring them to a boil. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add 4 tablespoons of butter and ½ cup of milk, and mash until smooth. Season with salt and black pepper to taste.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 2 sliced onions and cook, stirring occasionally, for about 10 minutes or until softened and lightly browned.
- Sprinkle 2 tablespoons of flour over the onions and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in 1 cup of beef broth, whisking constantly to prevent lumps from forming. Add 1 teaspoon of balsamic vinegar and 1 teaspoon of sugar, then season with salt and black pepper to taste.
- Bring the gravy to a simmer and cook for 5-10 minutes, stirring occasionally, until thickened.
- To serve, place a scoop of mashed potatoes on each plate, top with two sausages, and spoon the onion gravy over the top.
Notes
- Use high-quality sausages for the best flavor. Look for sausages with a high percentage of meat, and avoid those that are heavily processed.
- Prick the sausages with a fork before cooking to keep them from bursting.
- For a creamier mashed potato, you can add additional butter, milk, or cream to taste.
- If the gravy is too thin, you can thicken it by adding a bit more flour, or by simmering it for a few minutes longer.
- Authentic 'bangers' can be ordered via Amazon, the Scottish Grocer, and Jolly Posh Foods.
- To store: The bangers, mash, and gravy can be refrigerated separately or together in an airtight container for up to 3 days.
- To reheat: Reheat in the microwave for 1-2 minutes or until warmed to your liking.
Beth says
We loved the onion gravy! Will make this again!!!