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There’s something undeniably comforting about a hearty plate of Bangers and Mash, especially when it’s drizzled with a rich, homemade onion gravy. This dish brings together sizzling pork sausages and creamy mashed potatoes for a meal that’s both satisfying and delightfully simple to make. Perfect for a cozy dinner, it’s a classic that never fails to please.
The Best Bangers And Mash With Onion Gravy
Bangers and Mash with Onion Gravy is a true comfort classic, where juicy pork sausages and creamy mashed potatoes meet their match with a silky, rich onion gravy. The sausages are juicy and perfectly browned, nestled atop a bed of buttery, creamy mashed potatoes—each bite is a cozy embrace of flavors. And the onion gravy? It’s a rich, flavorful addition that transforms the dish into a heartwarming meal.
Pro Tip
Focus on caramelizing the onions for the gravy. Take your time and let them cook slowly on low heat until they are deeply golden and sweet.
Ingredients You’ll Need
For The Sausages
- Pork sausages: I like to use mild Italian sausages, but if you prefer, you can substitute with chicken or turkey sausages for something lighter.
- Olive oil: You’ll need a bit of olive oil to sear the sausages in. If you want, you can substitute with vegetable oil.
For The Mash
- Potatoes: I love using Yukon Gold for their buttery texture, but Russets are also great for a fluffier mash.
- Butter: For richness and creaminess. For a dairy-free version, you can use a good quality.
- Milk: I usually use 2% milk but you can swap in cream for extra creaminess or a non-dairy milk if you’re avoiding dairy.
- Salt and pepper: Season to taste.
For The Onion Gravy
- Onions: White or yellow onions will work perfectly here. You can substitute with shallots for a milder taste.
- All-purpose flour: To thicken the gravy. If you’re gluten-free, try cornstarch or a gluten-free flour blend.
- Beef broth: Opt for a low sodium or no sodium added broth. You can substitute with chicken or vegetable broth if you wish..
- Worcestershire sauce: This will add a slight tang to the gravy. You can substitute with soy sauce, if you need.
Brown The Sausages
Start by preheating your oven to 350°F (175°C). Heat the olive oil in a large skillet over medium heat. Add the sausages and cook them until they are nicely browned on all sides. Once browned, transfer the sausages to a baking dish and bake them in the preheated oven for about 20 minutes or until cooked through.
Boil The Potatoes
While the sausages are in the oven, boil the peeled and quartered potatoes in a pot of salted water. They should be tender in about 15-20 minutes.
Make The Mash
Drain the potatoes and return them to the pot. Add butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste.
Caramelize The Onions
In the same skillet used for the sausages, melt the additional butter. Add the thinly sliced onions and cook them over low heat until they are soft and caramelized, about 15 minutes.
Prepare The Gravy
Sprinkle flour over the caramelized onions and stir to combine. Gradually add beef broth, stirring continuously to avoid lumps. Add Worcestershire sauce and season with salt and pepper. Let it simmer for a few minutes until the gravy thickens.
Assemble And Serve
To serve, spoon a generous amount of mashed potatoes onto each plate, top with sausages, and ladle the onion gravy over everything.
Common Questions
Frequently Asked Questions
What type of sausages should I use for Bangers and Mash?
For authentic flavor, traditional British pork sausages are ideal. However, you can use any type of sausage you prefer, including chicken or turkey sausages for something lighter.
Can I make this dish ahead of time?
Absolutely! You can prepare both the mash and the onion gravy ahead of time and simply reheat when ready to serve. The sausages are best cooked fresh, but they can also be browned ahead and then baked just before serving to keep them juicy.
Expert Tips
- Sear Sausages Properly: Make sure your sausages are well-seared on all sides before baking. This locks in flavor and gives them a delicious crust.
- Slow Cook Onions: Cook the onions slowly on low heat to fully caramelize them.
- Season in Stages: Season the mashed potatoes and gravy in stages to perfectly balance the flavors. Taste and adjust as you go.
- Use Real Butter: For the creamiest mash, use real butter instead of substitutes.
- Keep Gravy Lump-Free: When adding flour to the onions for the gravy, sprinkle it evenly and stir constantly to prevent lumps from forming in your sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove. The mashed potatoes and gravy may thicken when chilled, so you might need to add a little milk or broth when reheating to bring back the creamy consistency of the mash and the smoothness of the gravy.
More Delicious Sausage Recipes
- Toad In The Hole
- One Pot Sausage Pasta
- Slow Cooker Sausage and Peppers
- Homemade Breakfast Sausage
- One Pot Sausage Meatball Pasta
Bangers And Mash With Onion Gravy
Ingredients
- 8 pork sausages
- 2 tablespoons olive oil
For The Mash
- 2 pounds potatoes peeled and quartered
- 4 tablespoons butter
- ½ cup milk
- salt and pepper to taste
For The Onion Gravy
- 2 large onions thinly sliced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cups beef broth low sodium
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C)
- Heat the olive oil in a large skillet over medium heat. Add the sausages and cook until they are browned on all sides. Transfer the sausages to a baking dish and bake in the preheated oven for about 20 minutes, or until cooked through.
- While the sausages are cooking, boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.Add the butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- In the same skillet used for the sausages, melt 2 tablespoons of butter. Add the sliced onions and cook on a low heat for about 15 minutes, or until they are soft and caramelized. Sprinkle the flour over the onions and stir to combine.Gradually add the beef broth, stirring continuously. Add the Worcestershire sauce and season with salt and pepper. Simmer for a few minutes until the gravy thickens.
- Place a good amount of mashed potatoes on each plate. Top with sausages and pour the onion gravy over the top.
Tips & Notes:
- Sausage Selection: Opt for high-quality pork sausages, or choose chicken or turkey sausages for something lighter.
- Mashing Tip: For smoother mashed potatoes, warm the milk before adding it to the cooked potatoes.
- Onion Cooking: Make sure onions are fully caramelized before adding flour; this is key to developing the gravy’s rich flavor.
- Gravy Thickness: If the gravy is too thick, thin it with a little extra beef broth until you reach the desired consistency.
