Bangers and Mash with Onion Gravy

Bangers and mash with onion gravy is one of those hearty, stick-to-the-ribs meals I love making when I want something cozy, classic, and completely satisfying. Juicy beef sausages are seared until golden and served over a pile of creamy mashed potatoes, all smothered in rich, caramelized onion gravy. It’s comfort food at its finest.

Why You’ll Love This Recipe

I love this recipe because it’s easy, filling, and full of flavor. The creamy mash and deeply savory gravy make a perfect pairing with the browned sausages. It’s a dish that feels rustic and comforting, and I always feel like I’ve made something special—even though it uses simple ingredients and only one skillet for most of the cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bangers and mash:

• Beef sausages (any good-quality variety)

• Potatoes (Yukon Gold or Russet)

• Butter

• Heavy cream or milk

• Salt and pepper

For the onion gravy:

• Yellow or sweet onions (thinly sliced)

• Butter or oil

• Beef broth or stock

• Worcestershire sauce

• Flour (for thickening)

• Dijon mustard (optional)

• Salt and pepper

Directions

1. I peel and chop the potatoes, then boil them in salted water until fork-tender.

2. While they cook, I sear the beef sausages in a large skillet over medium heat until browned on all sides and fully cooked. I remove them and set them aside.

3. In the same skillet, I add butter and cook the sliced onions over low to medium heat until golden and caramelized—about 15–20 minutes.

4. I sprinkle in the flour and cook for 1–2 minutes, then slowly whisk in the broth and Worcestershire sauce.

5. I simmer the gravy until thickened, then season with salt, pepper, and a touch of mustard if I want more depth.

6. I mash the drained potatoes with butter and cream, seasoning to taste until smooth and fluffy.

7. I plate the mash, top with the sausages, and pour the onion gravy over everything before serving hot.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

• I sometimes use chicken or plant-based sausages when I want a lighter version.

• For extra-creamy mash, I add sour cream or cream cheese.

• I stir in peas or chives for color and freshness.

• A splash of red wine in the gravy deepens the flavor beautifully.

storage/reheating

I store leftovers in separate containers in the fridge for up to 3 days. I reheat the mash and sausages in the microwave or on the stove with a splash of water or milk. The gravy thickens in the fridge, so I stir in a little broth while warming to bring it back to life.

FAQs

What kind of sausages work best for this dish?

I use beef sausages with a good amount of seasoning and fat—they stay juicy and flavorful after browning.

Can I make the onion gravy ahead of time?

Yes, and I often do. It keeps well in the fridge for 2–3 days and reheats beautifully.

What’s the best way to caramelize onions?

Low and slow is key. I let them cook over medium-low heat for about 20 minutes, stirring occasionally, until they’re soft and golden brown.

Can I use instant mashed potatoes?

If I’m in a pinch, yes. But I love the texture and flavor of homemade mash, especially when using creamy Yukon Gold potatoes.

Is this dish freezer-friendly?

I freeze the sausages and gravy, but mashed potatoes don’t freeze well unless made with plenty of fat. I recommend making fresh mash when possible.

Conclusion

Bangers and mash with onion gravy made with beef sausages is a comforting, flavorful dish I love turning to when I want a warm, satisfying meal. It’s simple, hearty, and full of that old-fashioned goodness that always brings a little joy to the table.

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