Bangers and Mash Gravy Recipe

Bangers and mash is a beloved British pub classic: juicy pork sausages served over a pile of creamy mashed potatoes, all draped in a rich, savory onion gravy. This recipe delivers a deeply flavorful gravy from scratch, using caramelized onions, beef broth, and a splash of Worcestershire sauce to create that signature glossy, meaty sauce. Itâ€™s the perfect comfort food for a cozy dinner, and it comes together in under an hour with simple ingredients.

Ingredients

8 good-quality pork sausages (about 1 lb / 450 g)
2 tbsp (30 ml) olive oil or vegetable oil
2 large onions, thinly sliced (about 3 cups / 300 g)
2 tbsp (30 g) all-purpose flour
1 cup (240 ml) beef broth (low-sodium)
1 cup (240 ml) chicken broth (low-sodium)
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) Dijon mustard
1 bay leaf
Salt and freshly ground black pepper, to taste
For the mash: 2 lb (900 g) potatoes (Yukon Gold or Russet), peeled and quartered
1/2 cup (120 ml) whole milk, warmed
4 tbsp (60 g) unsalted butter, softened
Salt, to taste

Instructions

Start the mash: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15â€“20 minutes. Drain well.
While potatoes cook, brown the sausages: Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides but not cooked through, about 5â€“7 minutes. Remove to a plate and set aside.
Soften the onions: In the same skillet, add the sliced onions. Cook over medium-low heat, stirring occasionally, until soft and golden, about 10â€“12 minutes. If they stick, add a splash of water or broth.
Make the gravy base: Sprinkle the flour over the onions and stir to coat. Cook for 1â€“2 minutes to remove the raw flour taste.
Add liquids: Gradually pour in the beef and chicken broths while stirring constantly to avoid lumps. Add the Worcestershire sauce, mustard, and bay leaf. Bring to a simmer.
Finish the sausages in the gravy: Return the sausages to the skillet. Cover and simmer gently for 10â€“15 minutes, until the sausages are cooked through (internal temperature of 160Â°F/71Â°C for pork, per USDA FSIS safe minimum). Remove the bay leaf.
Mash the potatoes: While the sausages simmer, mash the drained potatoes with the warm milk, butter, and salt until smooth and creamy. Adjust seasoning.
Serve: Spoon a generous portion of mash onto each plate, top with two sausages, and ladle the onion gravy over everything. Serve hot.

Tips

Use good sausages: The flavor of the dish depends heavily on the sausages. Choose high-quality pork bangers with a high meat content (85% or more). If you canâ€™t find bangers, use your favorite pork sausage or even bratwurst.
Donâ€™t rush the onions: Caramelizing the onions slowly is key to a sweet, deep gravy. If youâ€™re short on time, cook them over medium-high heat for 5 minutes, but the flavor will be less developed.
Make it gluten-free: Use a gluten-free all-purpose flour blend for the gravy and ensure your sausages are gluten-free. The rest of the dish is naturally gluten-free.
Adjust the gravy consistency: If the gravy is too thin, simmer uncovered for a few more minutes. If too thick, add a splash of broth or water.

Serving Suggestions

Serve bangers and mash with a side of steamed green peas or sautÃ©ed cabbage for a classic British pub meal. A dollop of English mustard on the side adds a nice kick. For a full spread, add a side of Yorkshire puddings or crusty bread to soak up every last bit of gravy.

Variations

Beef bangers: Use beef sausages instead of pork for a richer flavor. Cook to 160Â°F (71Â°C) as well.
Vegetarian version: Swap the sausages for vegetarian bangers and use vegetable broth instead of beef and chicken. Cook until heated through.
Add herbs: Stir in a teaspoon of fresh thyme or rosemary with the onions for an aromatic twist.
Onion gravy with red wine: After the onions are soft, add 1/2 cup (120 ml) red wine and let it reduce by half before adding the broth. This adds a deeper, more complex flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3â€“4 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the gravy. You can also microwave individual portions for 2â€“3 minutes, stirring halfway. The mash can be reheated separately with a little extra milk to restore creaminess. Freeze the gravy and sausages (without the mash) for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use pre-made gravy? Yes, but homemade gravy is far superior in flavor. If using store-bought, choose a good-quality beef or onion gravy and enhance it with caramelized onions and a dash of Worcestershire sauce.

What are bangers exactly? Bangers are a type of British pork sausage, typically made with breadcrumbs or rusk as a filler. The name is said to have originated during World War I when sausages were made with so much water that they burst (or â€œbangedâ€�) when cooked.

Can I make this ahead of time? Yes, you can prepare the gravy and sausages up to 2 days ahead. Reheat gently on the stove, adding a little broth to thin if needed. Make the mash fresh for best texture.

What potatoes are best for mash? Yukon Gold or Russet potatoes are ideal because they are starchy and yield a fluffy, creamy mash. Waxy potatoes like red or new potatoes will be more gluey.

How do I prevent lumps in the gravy? Whisk the flour into the onions before adding liquid, and add the broth gradually while stirring constantly. If lumps do form, use an immersion blender to smooth it out.

Can I use chicken sausages? Yes, but they will be leaner and less flavorful. Cook to an internal temperature of 165Â°F (74Â°C) for poultry, per USDA FSIS safe minimum.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).