Classic Bangers and Mash with Onion Gravy
Comforting British favourite: juicy pork sausages seared and roasted, creamy buttery mash and a glossy onion gravy. Simple, satisfying and perfect for midweek or Sunday supper.
Bangers and mash is the culinary equivalent of a cosy jumper — reliably comforting and impossible not to love. This classic version keeps things simple: proper sausages, fluffy buttery mash and a caramelised onion gravy that soaks into everything.
Perfect for midweek when you want one-pan-ish cooking with maximum reward. The tricks here are small (warm the milk, brown the sausages, cook the flour) but they make the dish sing.
Ingredients
- 1.2 kg floury potatoes (eg Maris Piper, King Edward)
- 50 g unsalted butter
- 150 ml whole milk — warmed
- salt (for potato water) — 1½ tsp in the boiling water
- black pepper — to taste
- 8 pork sausages — about 80g each (total ≈ 640g). Use good-quality proper bangers
- 15 ml vegetable oil (or light olive oil) — ≈1 tbsp
- 2 large onions — thinly sliced (≈300g)
- 15 ml plain flour — for thickening gravy
- 500 ml beef stock (hot) — or strong chicken stock
- 15 ml Worcestershire sauce
- 5 ml English mustard — optional, adds a subtle bite
- 30 ml fresh parsley — finely chopped, for garnish (optional)
Equipment
- large saucepan
- large frying pan (preferably ovenproof)
- ovenproof tray
- potato masher or ricer
- colander
Instructions
Peel the potatoes and cut into even 3–4 cm chunks. Put them in a large saucepan, cover with cold water, add 1½ tsp salt and bring to a brisk simmer.
Cook the potatoes until tender when pierced with a knife (about 15–18 minutes).
While the potatoes cook, prick the sausages a couple of times with a fork (this helps steam escape) and heat a large frying pan over medium–high heat with 1 tbsp oil. Brown the sausages on all sides until golden — about 8 minutes. Transfer to an ovenproof tray or keep in the pan if ovenproof.
Once browned, finish the sausages in a preheated oven at 200°C (180°C fan / 400°F) for 12–15 minutes until cooked through (see FAQ for internal temp). While they finish, continue with the gravy and mash.
Return the frying pan (used for sausages) to medium heat. Add a little more oil if the pan is dry, then add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until soft and deep golden — about 10–12 minutes.
Sprinkle the tablespoon of plain flour over the onions and cook for 1 minute to remove the raw flour taste. Gradually pour in the hot beef stock while whisking or stirring to avoid lumps. Add Worcestershire sauce and mustard, bring to a simmer and reduce for 6–8 minutes until glossy and thickened to a gravy consistency. Taste and season.
Drain the potatoes thoroughly. Return to the hot pan for 1–2 minutes over very low heat to evaporate excess moisture (this step is important for fluffy mash).
Mash the potatoes (or pass through a ricer) until smooth. Stir in the butter a little at a time, then fold in warmed milk until you reach your desired creaminess. Season with black pepper (and a little extra salt if needed). Keep warm.
Taste the gravy and adjust seasoning. If your sausages released juices into the oven tray, deglaze that tray with a splash of stock and add to the gravy for extra flavour.
To serve: spoon a generous mound of mash onto each plate, sit two sausages on top, ladle over the onion gravy and scatter with chopped parsley.
Tips
- For the silkiest mash, pass the cooked potatoes through a ricer while hot; alternatively, use a potato masher and stop as soon as lumps disappear — overworking makes gluey mash.
- Brown sausages in a pan first for flavour, then finish in the oven so they cook through without bursting.
- Keep the milk warm before adding to the mash — cold milk causes the potatoes to seize and cool down the mash.
- Make the gravy a day ahead: it tastes even better after resting and reheats well. Reheat gently and add a splash of stock if it thickens too much.
- If your gravy is lumpy, whisk vigorously or strain through a sieve for a silky finish.
Substitutions
pork sausages → Cumberland or coarse pork & herb sausages (same quantity)
Stays closeplain flour → 1 tbsp gluten-free plain flour or ½ tbsp cornstarch mixed with cold water
Stays closeunsalted butter → equal amount of olive oil or dairy-free spread
Noticeably differentbeef stock → strong vegetable stock for a lighter flavour or to keep it free from red-meat elements
Stays close
Nutrition
Per serving · estimated
- 800
- Calories
- 30 g
- Protein
- 55 g
- Carbs
- 45 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 1200 mg
- Sodium
FAQ
How do I know when the sausages are cooked through?
Check with an instant-read thermometer: sausages should reach 74°C (165°F). Alternatively, cut into one to check there’s no pink juices and it's piping hot in the centre.
Can I make the mash in advance?
Yes — make the mash, cool, then cool completely and refrigerate. Reheat gently over low heat with a splash of milk and a knob of butter, stirring to restore creaminess.
My gravy is too thin or too thick — how do I fix it?
Too thin: simmer a little longer to reduce, or whisk in a small slurry of flour or cornstarch. Too thick: whisk in hot stock a tablespoon at a time until desired consistency.
Can I use vegetarian sausages?
Yes — use robust, high-protein veg sausages and brown them well. Flavour will change (noticeably-different) but the method remains the same.
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