Bangers and Mash With Onion Gravy

An All-Time British Favorite

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 06/21/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings

A classic British and Irish dish, bangers and mash is simply sausage and mashed potatoes. An onion gravy ties it all together, adding even more flavor to this rich, yet comforting dish.

You can find versions of bangers on mash on pub menus across the U.K., but there's something especially good about one that's homemade. Not only it is an easy recipe to pull together, but it's also a cheap, yet very substantial meal that's a guaranteed hit with the family.

Mashed potatoes topped with fried sausages and onions gravy on plates

The Spruce Eats / Ali Redmond

Why Is a Sausage Called a Banger?

The British and Irish term "banger" is believed to have originated during World War I, when meat shortages led to fillers being added to sausages, making them explode while cooking. Even high-quality sausages can explode in the pan if cooked too quickly, causing a "bang."

The Best Sausage for Bangers and Mash

Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy to fruity. 

Thick, unaged pork sausages are traditionally used for bangers and mash. A mildly spiced sausage is more common, but feel free to use your favorite sausages when making the dish at home.

What to Serve With Bangers and Mash


While bangers and mash make a filling meal all on its own, you can serve it with green peas, carrots, or a fresh salad for added color and nutrition.

Tips for Excellent Bangers and Mash

  • Even sizes - Be sure to cut your potatoes into even-sized pieces so that they all cook at the same rate.
  • Patience is key - When caramelizing the onions, taking it slow will coax the most flavor out of the onions for the gravy.
  • Warm ceramic plates for serving - Stack them in an oven for 15 minutes at the lowest possible temperature (around 150 F). Make sure you use oven mitts when removing the plates from the oven so you don't burn yourself. Warn your guests that the plates are hot.
What You'll Need to Make This Bangers and Mash Recipe
Best Skillets
A Nice Sturdy Skillet
potato ricers and potato mashers
A Handy Dandy Potato Masher
Commerce Photo Composite
A Great Saucepan

"For a meat and potatoes dinner, this is an excellent recipe. The best part of this bangers and mash recipe is the potatoes; it is one of the quickest ways to make mashed potatoes that I’ve found, and the results are spectacular. I’ll be using this method from now on, even without the bangers." —Colleen Graham

Bangers and Mash Tester Image
A Note From Our Recipe Tester

Ingredients

For the Onion Gravy:

  • 2 tablespoons vegetable oil

  • 2 tablespoons unsalted butter

  • 2 medium onions, thinly sliced

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon sugar

  • 2 1/2 cups beef stock

  • 4 teaspoons cornstarch, or corn flour

  • 4 teaspoons cold water

  • salt, to taste

  • Freshly ground black pepper, to taste

For the Mash:

  • 2 pounds potatoes, peeled and quartered

  • 6 tablespoons milk

  • 8 tablespoons (1/2 cup) unsalted butter, cubed

  • salt, to taste

  • Freshly ground black pepper, to taste

For the Bangers (Sausage):

  • 2 tablespoons vegetable oil

  • 8 thick sausages (pork, beef, or flavored)

Steps to Make It

  1. Gather ingredients.

    Ingredients for the onions gravy recipe gathered

    The Spruce Eats / Ali Redmond

  2. First, start by making the gravy. Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a large saucepan over gentle heat. Add 2 medium onions (thinly sliced) and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

    Sliced onions cooking in a frying pan

    The Spruce Eats / Ali Redmond

  3. Add 1 teaspoon balsamic vinegar and 1 teaspoon sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

    Lightly colored onions being stirred with a wooden spoon in the frying pan

    The Spruce Eats / Ali Redmond

  4. Add 2 1/2 cups beef stock and boil gently, uncovered, for 5 minutes.

    Onions and stock cooking in the frying pan

    The Spruce Eats / Ali Redmond

  5. In a small heatproof jug or bowl, mix 4 teaspoons cornstarch (or corn flour) with 4 teaspoons cold water to form a thin paste.

    Cornstarch diluted in water in a small bowl

    The Spruce Eats / Ali Redmond 

  6. Pour a little of the hot stock into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper, to taste. Keep warm until ready to serve.

    Onions in slightly thickened gravy in the frying pan

    The Spruce Eats / Ali Redmond

  7. Meanwhile, start the mashed potatoes. Put 2 pounds potatoes (peeled and quartered) in a pot with cold water, bring to a boil, then reduce to a simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.

    Potatoes in a pot with water on the burner

    The Spruce Eats / Ali Redmond

  8. Drain and keep warm until ready to mash.

    Drained potatoes in a bowl

    The Spruce Eats / Ali Redmond

  9. While the potatoes are cooking, cook the sausages. Heat 2 tablespoons vegetable oil in a large frying pan over medium heat. Add 8 thick sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.

    Sausages browning in a frying pan
    The Spruce / Ali Redmond

  10. Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.

    Fried sausages in a casserole dish

    The Spruce Eats / Ali Redmond

  11. Finish the mash by adding 6 tablespoons milk and 8 tablespoons (1/2 cup) unsalted butter to the pan used to boil the potatoes. Place over low heat and warm gently until the butter has melted.

    Melted butter and milk in cooking pot

    The Spruce Eats / Ali Redmond

  12. Add the potatoes and mash using either a potato masher, fork, or potato ricer.

    Potatoes being mashed in the pot with a masher

    The Spruce Eats / Ali Redmond

  13. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper, to taste.

    Mashed potatoes seasoned with salt and pepper

    The Spruce Eats / Ali Redmond

  14. To plate, spoon the mash onto 4 warmed dinner plates. Place 2 fat sausages on top of the mash and pour the onion gravy over the dish. Enjoy!

    Mashed potatoes topped with fried sausages and onion gravy

    The Spruce Eats / Ali Redmond
Nutrition Facts (per serving)
777 Calories
53g Fat
60g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 777
% Daily Value*
Total Fat 53g 68%
Saturated Fat 22g 108%
Cholesterol 110mg 37%
Sodium 1001mg 44%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 20%
Total Sugars 9g
Protein 19g
Vitamin C 24mg 121%
Calcium 98mg 8%
Iron 4mg 20%
Potassium 1771mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)