🇬🇧 United Kingdom · Food
Bangers and Mash with Rich Onion Gravy
By eatmundo · July 5, 2026
A beloved British pub classic, this dish features juicy, flavourful pork sausages nestled alongside creamy mashed potatoes, all smothered in a deeply savoury, rich onion gravy. It's the ultimate comforting meal for any occasion.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by peeling and dicing 900g (2 lbs) of potatoes into 2cm (1-inch) chunks. Place them in a large pot, cover with cold salted water, bring to a boil, then simmer for 15-20 minutes until fork-tender.
- 2
While the potatoes cook, heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add 8 good quality pork sausages and cook, turning occasionally, for 15-20 minutes until deeply browned and cooked through.
- 3
For the gravy, thinly slice 2 large onions. In a separate saucepan, melt 2 tablespoons of butter over medium-low heat. Add the onions and cook slowly for 15-20 minutes, stirring frequently, until deeply caramelised and sweet. Don't rush this step for maximum flavour.
- 4
Once caramelised, stir in 1 tablespoon of plain flour with the onions and cook for 1 minute, ensuring no raw flour taste.
- 5
Gradually whisk in 500ml (2 cups) of good quality beef or vegetable broth, scraping up any delicious bits from the bottom of the pan. Bring to a simmer, then reduce the heat and let it thicken for 5-7 minutes. Season with salt and pepper to taste.
- 6
Drain the cooked potatoes thoroughly and return them to the dry pot. Add 50g (1/4 cup) of butter and 100ml (scant 1/2 cup) of warm milk.
- 7
Mash the potatoes until smooth and creamy. Season generously with salt and white pepper. Taste and adjust if needed; perfectly seasoned mash makes all the difference.
- 8
To serve, pile a generous mound of creamy mashed potatoes onto each plate, top with 2-3 browned sausages, and generously ladle over the rich onion gravy. A sprinkle of fresh chives adds a lovely touch.
Frequently Asked Questions
What type of sausage should I use for authentic bangers and mash?+
For traditional bangers and mash, choose thick, good quality pork sausages, often called "bangers" in British cuisine. Look for sausages with a high meat content and natural casings for the best flavor and texture.
Which kind of potatoes are best for a smooth, creamy mash?+
Starchy potatoes like Russet, Maris Piper, or King Edward are ideal for mash. Their high starch content breaks down easily, resulting in a light, fluffy, and creamy texture when mashed with milk and butter.
How can I ensure my rich onion gravy is smooth and lump-free?+
To prevent lumps, thoroughly whisk your flour into the melted butter or oil until a smooth roux forms before gradually adding the broth. Continuously whisk while heating the gravy until it thickens to your desired consistency.
What's the best way to cook the sausages to achieve a golden-brown exterior and ensure they are cooked through?+
Pan-fry the sausages over medium heat, turning frequently, for about 15-20 minutes until deeply golden brown and cooked through. Avoid high heat, which can cause them to split or burn on the outside before cooking inside.
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