If you’re craving a comforting, utterly satisfying meal that feels like a warm hug on a plate, look no further than this classic Bangers and Mash with Onion Gravy Recipe. Juicy pork sausages perfectly browned and nestled on a bed of creamy mashed potatoes, all bathed in a rich, homemade onion gravy that’s fragrant and silky—this dish is a timeless British favorite that never fails to bring smiles and full bellies. Whether it’s a quick weeknight dinner or a weekend treat, this recipe balances simple ingredients into something truly special and soul-warming.
Ingredients You’ll Need
These ingredients may be few and straightforward, but each one plays a crucial role in delivering the authentic flavors and textures that make Bangers and Mash with Onion Gravy Recipe so irresistible. From the sausages’ savory punch to the buttery softness of the mashed potatoes and the deep, caramelized sweetness of the onion gravy, every element counts.
- 1 tablespoon extra-virgin olive oil: Helps brown the sausages beautifully without burning.
- 8 pork sausage links: The star of the dish, juicy and flavorful, bringing that classic bangers appeal.
- 2 tablespoons unsalted butter: Adds richness and helps caramelize the onions to golden perfection.
- 1 large sweet onion, halved and thinly sliced: The base of the gravy, providing natural sweetness and depth.
- 2 cloves garlic, minced: A small but vital addition that infuses the gravy with aromatic warmth.
- 3 tablespoons all-purpose flour: Essential for thickening the gravy into that luscious, silky finish.
- 2 cups beef broth: Creates the flavorful liquid foundation for the onion gravy.
- Salt and pepper, to taste: Necessary to enhance all the wonderful flavors.
- Mashed potatoes (optional): The classic creamy base that completes the dish and balances the savory sausages and gravy.
- Sweet baby peas (optional): Provide a fresh pop of color and a subtle sweetness to round out the plate.
How to Make Bangers and Mash with Onion Gravy Recipe
Step 1: Brown the Sausages
Start by heating the extra-virgin olive oil in a large nonstick skillet over medium heat. Once warmed, add the pork sausage links. Cook them patiently, turning frequently to achieve an even, golden-brown color and ensure they’re cooked through—this usually takes around 10 to 12 minutes. The beautifully caramelized skin seals in all the juicy flavors inside, creating that signature bangers texture. After cooking, transfer the sausages to a paper towel-lined plate to drain any excess fat, then pour off all but one tablespoon of the fat from the skillet—the retained fat will lend incredible flavor to the gravy.
Step 2: Caramelize the Onions
Next, add the butter to the skillet. Let it melt and bubble gently before adding your thinly sliced sweet onions. Stir them often as they soften and slowly turn golden brown; this process takes about 10 minutes but is absolutely worth the wait. The caramelized onions are the heart of the onion gravy, bringing a sweetness and depth that elevate the whole dish. Once the onions look luscious and translucent, stir in the minced garlic and cook just until fragrant—this quick step adds an irresistible layer of aroma without overpowering the gravy.
Step 3: Create the Onion Gravy
With your onions and garlic perfectly cooked, sprinkle in the all-purpose flour, stirring thoroughly to coat the onions and garlic evenly. This forms a roux base for your gravy, which helps achieve that silky, thickened texture everyone loves. Gradually pour in the beef broth, stirring continuously to prevent lumps and to develop a smooth sauce. Bring the mixture to a simmer and keep stirring until the gravy thickens slightly—remember, it will continue to thicken as it cools, so aim for a slightly thinner consistency here. Season it generously with salt and pepper to taste, making sure each spoonful delivers balanced, hearty flavor.
Step 4: Reheat the Sausages in Gravy
Pop the sausages back into the skillet with your steaming onion gravy to warm them through one last time. This final step lets the sausages soak up some of that rich gravy flavor and ensures the whole dish is piping hot and ready to enjoy. It’s like the perfect finishing touch that brings everything together beautifully.
Step 5: Serve
Plate your sausages atop a bed of creamy mashed potatoes, then lavish them generously with your homemade onion gravy. Add sweet baby peas on the side if you like for a fresh, vibrant contrast both in flavor and texture. Now, dig in and savor each comforting bite of this classic Bangers and Mash with Onion Gravy Recipe!
How to Serve Bangers and Mash with Onion Gravy Recipe
Garnishes
Simple garnishes can elevate this dish to a restaurant-worthy presentation. A sprinkle of freshly chopped parsley or chives adds a burst of color and a fresh herbal note that brightens the rich flavors. For a little extra luxury, try a pat of melting butter on the mashed potatoes just before serving, enhancing creaminess and shine.
Side Dishes
This hearty plate pairs wonderfully with classic British sides like buttered garden peas or steamed green beans. If you want to add some texture contrast, a crisp side salad with a tangy vinaigrette works beautifully to cut through the richness. Yorkshire puddings or sautéed mushrooms also complement the meal perfectly if you’re aiming for a traditional pub-style feast.
Creative Ways to Present
Looking to impress guests or put a fun twist on the classic? Serve the sausages sliced on a platter with a side of mini mashed potato dollops topped with little spoonfuls of onion gravy. For a casual approach, try stacking the sausages in a warm bread roll with gravy drizzled inside for an indulgent banger sandwich experience. The possibilities are delicious and endless with this beloved recipe!
Make Ahead and Storage
Storing Leftovers
Leftover Bangers and Mash with Onion Gravy Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool the components separately if possible to maintain the best texture—the sausages and gravy together, and the mashed potatoes on their own.
Freezing
While mashed potatoes can sometimes change texture after freezing, the sausages and onion gravy freeze wonderfully. Store them in a freezer-safe container or heavy-duty ziplock bag for up to 2 months. Freeze the mashed potatoes separately if you want to keep everything fresh and tasty for a convenient meal down the road.
Reheating
When ready to enjoy leftovers, reheat the sausages and gravy gently in a saucepan over low heat, stirring occasionally to prevent burning. Warm the mashed potatoes separately, ideally in the microwave or steamed lightly to bring back their creaminess. Combining the warmed components just before serving ensures that comforting homemade charm shines through every bite.
FAQs
Can I use different types of sausages in this Bangers and Mash with Onion Gravy Recipe?
Absolutely! While traditional pork sausages are classic, feel free to experiment with beef, lamb, or even vegetarian sausages—we’ve found that the key is cooking them thoroughly and pairing them with the rich onion gravy to maintain that signature comforting flavor.
Is it possible to make the onion gravy gluten-free?
Yes, to make a gluten-free onion gravy, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just make sure to stir it well to avoid lumps and adjust the quantity since different thickeners vary in strength.
What’s the best type of mashed potatoes to serve with this dish?
For the creamiest and most comforting results, use starchy potatoes like Russets or Yukon Golds. Boil until tender, then mash with plenty of butter and a splash of milk or cream. The buttery, fluffy texture pairs perfectly with the hearty sausages and thick onion gravy.
Can I prepare parts of this recipe ahead of time?
Yes! You can caramelize the onions and prepare the gravy a day ahead, then reheat gently when ready to serve. Cooking the sausages fresh is best to keep their juiciness, but if pressed for time, reheating leftover sausages in the gravy works just fine.
Are there any vegetarian options for this recipe?
Definitely. Substitute the pork sausages with your favorite vegetarian or vegan sausages, and use vegetable broth instead of beef broth for the gravy. The caramelized onions and rich gravy flavors will still make for a satisfying and delicious meal.
Final Thoughts
There’s something undeniably comforting and joyful about sitting down to a plate of Bangers and Mash with Onion Gravy Recipe. It’s simplicity meeting soul food in the best possible way. I encourage you to give this recipe a try soon—whether for your family or friends, it’s guaranteed to bring warmth, smiles, and a few seconds of quiet contentment between bites. Happy cooking and even happier eating!
Print
Bangers and Mash with Onion Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British
Description
A classic British comfort food, Bangers and Mash features savory pork sausages cooked to perfection and served with a rich onion and garlic gravy. This easy-to-make recipe combines browned sausages, caramelized onions, and a smooth beef broth gravy, perfectly complemented by creamy mashed potatoes and sweet baby peas for a balanced and hearty meal.
Ingredients
Sausages and Gravy
- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
- 2 tablespoons unsalted butter
- 1 large sweet onion, halved and thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper, to taste
Optional Sides
- Mashed potatoes
- Sweet baby peas
Instructions
- Cook the Sausages: Heat olive oil in a large nonstick skillet over medium heat. Add sausages and cook until browned and cooked through, about 10-12 minutes, turning frequently. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pan.
- Prepare the Onion and Garlic: Add butter to the skillet and cook until melted and bubbly. Add the sliced onion and stir occasionally until translucent and golden brown, about 10 minutes. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Make the Gravy: Sprinkle in the flour and mix well to combine with the onion mixture. Gradually pour in the beef broth while stirring constantly to prevent lumps, forming a smooth sauce. Simmer, stirring occasionally, until the gravy thickens slightly but remains a bit thinner than desired since it will thicken more as it cools. Season with salt and pepper to taste.
- Warm the Sausages: Return the sausages to the pan with the gravy and warm through, allowing flavors to meld.
- Serve: Plate the sausages with the rich onion gravy and serve alongside creamy mashed potatoes and sweet baby peas for a complete traditional meal.
Notes
- For a richer flavor, use homemade beef broth instead of store-bought.
- Be careful not to overcook the sausages to keep them juicy and tender.
- You can substitute pork sausages with chicken or beef sausages for variation.
- If you prefer a thicker gravy, let it simmer a few minutes longer before adding the sausages back in.
- Leftover gravy can be refrigerated and reheated, stirring occasionally for smooth consistency.
