Bangers and Mash with Onion Gravy

A British pub favourite featuring quality sausages, creamy mashed potatoes, and rich onion gravy. Comfort food at its finest!

⏱️

30 minutes

👥

Serves 4

🔥

Easy

Ingredients

For the Bangers:

8 good quality pork sausages (Cumberland or traditional British bangers)
1 tablespoon vegetable oil

For the Mash:

1kg floury potatoes (Maris Piper or King Edward), peeled and chopped
100ml whole milk, warmed
50g butter
Salt and white pepper to taste
Pinch of nutmeg (optional)

For the Onion Gravy:

3 large onions, thinly sliced
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons plain flour
500ml beef stock
2 tablespoons Worcestershire sauce
1 tablespoon fresh thyme leaves
1 bay leaf
Salt and black pepper to taste
1 teaspoon brown sugar (optional)

Method

Step 1: Start the Onion Gravy

Heat butter and oil in a large, heavy-bottomed pan over medium-low heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until golden brown and caramelized.

The key is patience - slow cooking develops the sweet, rich flavour that makes great onion gravy. If they start to burn, reduce the heat.

Step 2: Cook the Sausages

While the onions are cooking, heat oil in a large frying pan over medium heat. Add the sausages and cook for 15-20 minutes, turning regularly, until golden brown and cooked through.

Don't pierce the sausages - this lets the juices escape. Keep them warm in a low oven once cooked.

Step 3: Prepare the Mash

Meanwhile, place the potatoes in a large saucepan of cold, salted water. Bring to the boil and cook for 15-20 minutes until tender when pierced with a fork.

Drain thoroughly, then return to the pan. Mash with warmed milk and butter until smooth and creamy. Season with salt, white pepper, and a pinch of nutmeg.

Step 4: Finish the Gravy

Once the onions are caramelized, sprinkle over the flour and cook for 2 minutes, stirring constantly. Gradually add the beef stock, whisking continuously to prevent lumps.

Add Worcestershire sauce, thyme, and bay leaf. Simmer for 10 minutes until thickened. Season with salt, pepper, and a pinch of brown sugar if needed. Remove the bay leaf.

Step 5: Serve

Serve the hot sausages on a bed of creamy mashed potatoes, generously covered with the rich onion gravy. Perfect with steamed green vegetables or buttered peas on the side.

Chef's Tips

Sausage Selection: Choose good quality pork sausages with a high meat content. Cumberland, Lincolnshire, or traditional British bangers work best.
Perfect Mash: Use floury potatoes and don't overwork them to avoid a gluey texture. Warm milk prevents the mash from becoming cold and heavy.
Gravy Secrets: The longer you caramelize the onions, the better the flavour. Don't rush this step!
Make Ahead: The onion gravy can be made ahead and reheated. It often tastes even better the next day.
Serving Suggestion: Traditional accompaniments include mushy peas, steamed cabbage, or roasted root vegetables.

Nutritional Information (per serving)

580

Calories

22g

Protein

45g

Carbohydrates

35g

Fat