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Bangers and mash with onion gravy

Bangers and mash with onion gravy

Sausage and Mash with Onion Gravy

This is a simple recipe for bangers and mash with onion gravy. This is a very typical British or Irish meal that you will find traditionally served up in many pubs across Britain and Ireland.

It is one of the many traditional British comfort food recipes I have on this site.

I have listed a few more comfort food recipes at the end of the post.

british bangers and mash

What are bangers and mash you may ask?

Bangers’ are of course ‘sausages’ and ‘mash’ is ‘mashed potato’. I understand the word ‘banger’ comes from when there were meat shortages during WWI and the high water content led to the sausages popping away during cooking!

Contrary to popular belief, you should NOT prick your sausages before cooking. It will just release the fat and reduce the taste. If you are worried about the fat content, then buy leaner sausages.

This is obviously a very simple dish, which needs the onion gravy to keep it moist, as it would be too dry without it. The trick is, of course, to find a fantastic sausage to make this a classic.

International Sausages

Nearly every country has its own types of sausage. Germans have their bratwurst and Knackwurst.

Italians have their salami and other dried sausage. The Dutch have their Braadworst and Rookworst.

The Americans have their pepperoni and hot dogs. Brazilians have their linguiça. The Spanish have their chorizo. The list goes on. And they are all different.

But probably most would be good served up with mash.

It is just another of those combinations of foods that are meant to be together.

bangers and mashed potatoes
Bangers and mash with onion gravy

British sausages

This recipe works especially well when you can get a good juicy British or Irish sausage to go with the mash. When you get a tasty one, really it cannot be beaten. Super British comfort food.

There are many different types of sausages in Britain. When I lived in the Netherlands I used to smuggle British sausages in a coolbox in the car when we had travelled back to the UK.

We would always try and bring back as much as possible and freeze them, as the good old English Bangers just were not available in Holland.


We used to get our sausages from one of the most famous sausage shops in the South of England: Kennedy’s.

Sadly Kennedy’s went bust a bit more than 10 years ago under competition from the supermarkets and rising costs. Their sausages were just fantastic and difficult to match in taste.

These days however you can still get some tasty sausages in the good supermarkets if you shop around, but probably your local butcher does his own?

bangers and mash onion gravy

Here in Ireland, we are lucky to get a very good lean Irish Pork sausage. Our local butcher Kelly’s makes his own sausages, and they are fantastic.

In England you will find a wide variety of flavoured English sausages: pork and leek, pork and spring onion, pork and apple, Cumberland sausage, honey and mustard, pork and thyme, garlic and basil, to name but a few.

And then there is venison sausage, beef sausage, chicken sausage. The combinations are endless for a variety of sausage dishes.

I recommend finding a flavour you like which will greatly enhance your eating pleasure. In these photos, we had a mix of pork and spring onion and Cumberland sausages, from our local Tescos which were very tasty.

Click on this link for my simple mashed potato recipe, which should be smooth and buttery.

This recipe below is really just for cooking the sausage and making the bangers and mash gravy.

I hope you enjoy it!

How to make Bangers and mash with Onion Gravy

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Bangers and Mash with onion gravy

Bangers and mash with onion gravy

Yield: 3
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This is traditional British comfort food - a sausage and mash recipe with an onion gravy that you will repeat over and over. Good at any time of the year, as long as you find some tasty sausages!


  • 500g tasty lean sausages
  • One large onion, sliced (can also be a red onion)
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard
  • Vegetable oil
  • 1 beef OXO cube
  • 1 tbsp Bisto beef gravy granules
  • Salt and pepper
  • 1 tbsp Worcester sauce


  1. Make the mash according to this recipe.
  2. Fry the sausages in a pan being careful not to burn them and turning them regularly. Cook until all sides are nicely browned and they have been properly cooked, probably about 20 minutes.
  3. Add the onion to another skillet and gently fry in some oil until soft. Add the sugar, stir into the onion and let the onion caramelize. 
  4. Then add the OXO cube and two cups of water from the boiling potatoes into the skillet and let it come to the boil and let it simmer. 
  5. Then add the gravy granules, the Worcester sauce and the mustard to the pan. Stir well and let it simmer and let the gravy thicken. Season to suit.
  6. Add water to maintain the right consistency and amount.


What to serve with bangers and mash

Serve the bangers on top of the mash, with the onion gravy in a gravy jug. You could also serve up with some cranberry sauce, to add some sweet taste, or alternatively some mustard on the side if you prefer savoury.

You could also serve up with some sweet tasty petit pois. Up to you!

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 669Total Fat: 57gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 126mgSodium: 1621mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 28g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Mashed Potato Recipe - Make the creamiest Mash
Mashed Parsnips

Some other British comfort food recipes:

Traditional Cottage Pie Recipe
Beef in Beer Stew, Slow Cooked
Sausage Casserole in the Oven
Beef Shin Recipe

or these:

Chicken and Mushroom Pot Pie
Healthy Fish Pie
Beer Battered Fish and Chips
Bacon and leek pasta bake recipe

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