If you’re craving a soul-satisfying comfort food that feels like a warm hug on a plate, look no further than this classic British favorite. The Bangers and Mash with Onion Gravy Recipe brings together juicy, browned sausages nestled on a bed of creamy mashed potatoes, all smothered in a rich, savory onion gravy that’s simply irresistible. Every bite delivers a perfect balance of hearty flavors and textures that will quickly turn this dish into a beloved staple in your kitchen. Whether it’s a cozy weeknight dinner or a crowd-pleaser for guests, this recipe is straightforward yet packed with flavor and charm.
Ingredients You’ll Need
The magic of this Bangers and Mash with Onion Gravy Recipe lies in the simplicity of its ingredients. Each element plays a crucial role: the sausages provide a flavorful punch, the onions build a rich base for the gravy, and the beef broth deepens the savory notes. Mashed potatoes offer a creamy backdrop, and peas add a pop of color and freshness to the plate. Let’s dive into the essentials you’ll need to make this dish shine.
- ½ tablespoon oil: Key for browning the sausages and softening onions without sticking.
- 6 sausages (pork recommended): The star of the dish, juicy and packed with spice.
- 2 small-medium onions (halved and thinly sliced, about 1.5-2 cups): Provides sweetness and body for the gravy.
- 2 cloves garlic (minced): Adds a warm, aromatic depth to elevate the gravy.
- 3 tablespoons flour: The secret to a silky, perfectly thickened gravy.
- ⅓ cup dry red wine (or extra broth): Intensifies the gravy’s flavor with a subtle tang.
- 2 cups beef broth: The backbone of the gravy’s rich, savory taste.
- 1 teaspoon Worcestershire sauce (optional): Adds a little extra umami complexity.
- 1 sprig thyme (optional): A fragrant herb that infuses the gravy with a delicate earthiness.
- salt & pepper (to taste): Essential seasonings to bring all ingredients into harmony.
- mashed potatoes: Creamy and smooth, the perfect partner for the sausages and gravy.
- peas: Adds color and a fresh bite to balance the richness.
How to Make Bangers and Mash with Onion Gravy Recipe
Step 1: Brown the Sausages
Start by heating the oil in a large skillet over medium-high heat. Adding the sausages to the pan, let them cook for 8 to 10 minutes, turning occasionally to get an even golden-brown crust. This not only locks in their juicy flavors but creates those caramelized bits that make the gravy extra tasty later on. Once browned, remove them from the pan and set aside to keep warm.
Step 2: Sauté the Onions
Using the same skillet, toss in the sliced onions and cook over medium heat. As they soften and turn a lovely golden color in about 5 to 10 minutes, their natural sugars caramelize, bringing sweetness and depth to the sauce. Stir in the minced garlic and cook for another 2 minutes to release its lovely aroma without burning. Then, sprinkle the flour over the onions and mix thoroughly—this step is vital for thickening the gravy beautifully.
Step 3: Make the Gravy
Next up, pour in the dry red wine or extra broth. As you do, scrape the bottom of the pan with a wooden spoon to lift all those flavorful browned bits left from the sausages and onions. Slowly whisk in the beef broth and Worcestershire sauce, making sure to combine everything smoothly without lumps. If you’re using thyme, add the sprig now to let its subtle herbal notes infuse the gravy while it cooks.
Step 4: Simmer the Gravy
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the gravy to thicken over 5 to 8 minutes, stirring often to keep the texture silky and preventing it from sticking. The aroma now fills the kitchen with the promise of a delicious meal, so be sure to taste and adjust with salt and pepper according to your preference.
Step 5: Finish the Dish
Return the sausages to the pan, nestling them back into the luscious gravy. Give everything a toss to coat the sausages evenly, and let the whole dish simmer together for a few minutes to heat through and marry the flavors. This final simmer ensures every bite bursts with savory goodness.
Step 6: Serve Your Bangers and Mash with Onion Gravy Recipe
Plate the creamy mashed potatoes first, then place the sausages on top, generously ladling the onion gravy all around. Add a side of vibrant peas to brighten the plate and cut through the richness. This classic presentation captures the essence of comfort food perfection at its finest.
How to Serve Bangers and Mash with Onion Gravy Recipe
Garnishes
Feel free to sprinkle freshly chopped parsley over the finished dish to add a burst of color and a subtle fresh note that balances the rich gravy. A dollop of whole-grain mustard on the side also pairs wonderfully, offering a zing that complements the savory sausages.
Side Dishes
Alongside the iconic peas, consider simple roasted root vegetables like carrots or parsnips for extra heartiness. A crisp green salad with a light vinaigrette can also provide a refreshing contrast, making the meal feel lighter and well-rounded.
Creative Ways to Present
For a fun twist, serve the sausages sliced diagonally on top of the mash, drizzled with gravy, and sprinkled with crispy fried onions. You could also layer the components in individual ramekins for a charming portion-controlled dish that’s perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
This Bangers and Mash with Onion Gravy Recipe stores wonderfully in an airtight container in the fridge for up to three days. Keeping the sausages separate from the mash initially helps maintain the best textures.
Freezing
If you want to save portions for a later date, freeze the sausages and gravy together in a sealed container for up to two months. It’s best to freeze mashed potatoes separately, as they reheat more evenly and retain their creaminess better this way.
Reheating
Gently reheat the sausages and gravy in a saucepan over low heat, stirring occasionally to prevent sticking. Warm the mashed potatoes in the microwave or on the stovetop with a splash of milk to keep them creamy. Combine everything just before serving for that freshly made feeling.
FAQs
Can I use other types of sausages for this recipe?
Absolutely! While pork sausages are traditional and especially flavorful here, you can use beef, chicken, or even vegetarian sausages depending on your preference. Just be mindful of their cooking times to make sure everything’s cooked through perfectly.
What can I substitute for red wine in the gravy?
If you prefer to omit alcohol, extra beef broth does a great job deepening the gravy’s flavor. You could also try a splash of balsamic vinegar or a spoonful of tomato paste for a similar richness without the wine.
Can I make the gravy without flour?
Yes, but the flour acts as a thickening agent giving the gravy its luscious texture. If you’re avoiding flour, you can substitute with cornstarch mixed with cold water—add it slowly while simmering until you reach the desired thickness.
Are mashed potatoes from scratch necessary?
Homemade mashed potatoes truly elevate this dish with their fresh, creamy texture, but good-quality store-bought mashed potatoes or instant mash can work in a pinch. Just add a bit of butter and cream to boost the flavor.
How do I make this recipe gluten-free?
To make this dish gluten-free, use gluten-free sausages and substitute the flour with a gluten-free thickener such as cornstarch or rice flour in the gravy. Double-check any broth or Worcestershire sauce labels for gluten content as well.
Final Thoughts
This Bangers and Mash with Onion Gravy Recipe is a timeless dish that never fails to bring comfort and joy to the table. It’s approachable enough for weeknight cooking yet impressive enough for sharing with family and friends. I hope you give this wonderful recipe a try and discover, like I did, how a few simple ingredients can create something truly special and memorable.
Print
Bangers and Mash with Onion Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
Classic British comfort food featuring juicy pork sausages cooked to a golden brown, smothered in a rich and savory onion gravy, served over creamy mashed potatoes with a side of fresh peas. This hearty dish makes for a satisfying family meal that is both simple and delicious.
Ingredients
Sausages and Gravy
- ½ tablespoon oil
- 6 pork sausages
- 2 small-medium onions, halved and thinly sliced (about 1.5–2 cups)
- 2 cloves garlic, minced
- 3 tablespoons flour
- â…“ cup dry red wine (or extra broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt & pepper, to taste
To Serve
- Mashed potatoes
- Peas
Instructions
- Brown the sausages: Heat oil in a large skillet over medium-high heat. Add the sausages and cook for 8–10 minutes, turning occasionally until evenly browned on all sides. Remove from the skillet and keep warm.
- Sauté onions: In the same skillet, add the sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally until the onions are soft and golden. Add the minced garlic and cook for an additional 2 minutes. Sprinkle the flour evenly over the onions and stir thoroughly to combine.
- Make the gravy: Pour in the red wine (or extra broth) while scraping the bottom of the pan to release any browned bits. Slowly whisk in the beef broth and Worcestershire sauce to avoid lumps. Add the thyme sprig if using.
- Simmer: Bring the mixture to a boil, then reduce the heat and simmer for 5-8 minutes until the gravy has slightly thickened.
- Finish the dish: Return the browned sausages to the pan and toss them in the onion gravy. Simmer for a few minutes until the sausages are heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the sausages and onion gravy over a bed of creamy mashed potatoes, accompanied by peas on the side for a complete meal.
Notes
- For a richer flavor, use pork sausages but any sausage variety can work.
- Red wine adds depth to the gravy but can be substituted with extra beef broth for a non-alcoholic version.
- Ensure to cook the flour thoroughly when making the gravy to avoid a raw flour taste.
- Feel free to add other herbs like rosemary or bay leaves for variation.
- Leftover gravy can be refrigerated and reheated or used as a sauce for other dishes.
