Bangers and Mash – Creamy Mash & Rich Onion Gravy

There’s something magical about the sound of sausages sizzling on the stove after a long day. I remember standing in my kitchen, apron dusted with flour, chasing the comfort of simple, honest food that brings everyone to the table. That’s the heart behind Eminent Recipes—approachable, family-friendly dishes like bangers and mash that turn everyday ingredients into memorable meals rooted in warmth, tradition, and flavor.

Why You’ll Love This Recipe

If you’re searching for the ultimate bangers and mash recipe, this version delivers authentic flavor with simple steps. This classic bangers and mash combines juicy pork sausages, creamy mashed potatoes, and rich onion gravy into one satisfying British comfort food dish. It’s quick enough for busy weeknights yet impressive enough for special occasions.

You’ll love how customizable this bangers and mash can be. Use traditional British sausages, Irish bangers, or your favorite local variety. Add whole-grain mustard to the mash or deepen the onion gravy with Worcestershire sauce. The ingredients are affordable, accessible, and pantry-friendly.

This hearty sausage and mash recipe is also family-friendly. Kids love the creamy potatoes, and adults appreciate the savory depth of homemade onion gravy. It’s a balanced one-pan meal that feels indulgent but remains simple and wholesome.

Whether you’re recreating pub-style bangers and mash or exploring traditional Irish comfort food, this recipe offers dependable results every time. It’s warm, filling, and perfect for gathering everyone around the table.

Ingredients for This Recipe

Creating authentic bangers and mash starts with quality ingredients that build layers of flavor. Traditional pork sausages provide the savory foundation, while starchy potatoes ensure fluffy mashed potatoes. Butter and warm milk create that signature creamy texture. The onion gravy transforms this sausage and mash recipe into true British comfort food, adding richness and depth.

For the Sausages
8 pork sausages (traditional British-style if available)
1 tablespoon olive oil or butter

For the Mashed Potatoes
2 lbs (900g) Yukon Gold or Russet potatoes, peeled and chopped
4 tablespoons unsalted butter
½–¾ cup whole milk or heavy cream (warmed)
Salt, to taste
Freshly ground black pepper, to taste

For the Onion Gravy
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon all-purpose flour
2 cups beef stock
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper, to taste

These simple, classic ingredients create a rich, comforting bangers and mash packed with traditional flavor.

How to Make This Recipe

Making bangers and mash is straightforward and rewarding. Start by browning the sausages until golden and cooked through. Proper browning enhances the savory flavor essential to authentic bangers and mash. While they cook, boil the potatoes until fork-tender to prepare smooth, creamy mashed potatoes.

Caramelizing onions slowly is key to rich onion gravy. Cooking them gently brings out natural sweetness, which balances the savory sausages. Adding flour and beef stock creates a thick, glossy gravy that defines classic British sausage and mash.

🛒 Steps:

Cook pork sausages in oil or butter over medium heat for 12–15 minutes until browned and fully cooked.

Boil chopped potatoes in salted water for 15–20 minutes until tender; drain and mash with butter and warm milk. Season well.

In the same pan, sauté sliced onions in butter until caramelized, about 10–15 minutes.

Stir in flour, cook briefly, then gradually whisk in beef stock and Worcestershire sauce. Simmer until thickened.

Serve sausages over creamy mashed potatoes and spoon generous onion gravy on top.

This easy bangers and mash recipe guarantees hearty, pub-style results.

Expert Cooking Tips

Perfecting bangers and mash comes down to technique and ingredient quality. Choose high-quality pork sausages with good fat content for juicy texture. Avoid piercing sausages while cooking to retain flavor. For extra creamy mashed potatoes, use Yukon Gold potatoes and warm your milk before mixing.

Slow caramelization is essential for authentic onion gravy. Rushing this step reduces depth of flavor. Deglaze the pan after cooking sausages to capture all the savory bits for richer gravy. Season each layer—sausages, mash, and gravy—for balanced flavor throughout your bangers and mash.

💡 Expert Tips:

Use a potato ricer for ultra-smooth mashed potatoes.

Warm dairy before adding to mash for better absorption.

Cook onions low and slow for deep caramelized flavor.

Rest sausages a few minutes before serving to retain juices.

Add a spoon of whole-grain mustard to mash for elevated British flavor.

These small adjustments elevate traditional bangers and mash into restaurant-quality comfort food.

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Bangers and mash remains one of the most comforting British and Irish dishes you can make at home. With juicy sausages, creamy mashed potatoes, and rich onion gravy, this classic recipe delivers warmth and tradition in every bite. Whether you’re cooking for a busy weeknight dinner or a cozy gathering, this easy bangers and mash recipe offers dependable, hearty flavor that brings everyone back to the table.

Bangers and Mash

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• Author: Savannah
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A classic British and Irish comfort dish featuring juicy pork sausages (“bangers”) served over creamy mashed potatoes and topped with rich onion gravy. Hearty, simple, and deeply satisfying, this pub favorite is perfect for a cozy family dinner.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (Serves 4)

For the Sausages:

8 pork sausages (traditional British-style if available)
1 tablespoon olive oil or butter

For the Mashed Potatoes:

2 lbs (900g) Yukon Gold or Russet potatoes, peeled and chopped
4 tablespoons unsalted butter
½–¾ cup whole milk or heavy cream (warmed)
Salt, to taste
Freshly ground black pepper, to taste

For the Onion Gravy:

2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon all-purpose flour
2 cups beef stock
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper, to taste

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Instructions

📝 Instructions:

Step 1: Cook the Sausages

Heat oil or butter in a large skillet over medium heat.
Add sausages and cook for 12–15 minutes, turning occasionally, until browned and cooked through.
Remove from pan and keep warm.

Step 2: Make the Mashed Potatoes

While sausages cook, boil potatoes in salted water for 15–20 minutes until fork-tender.
Drain well and return to the pot.
Mash with butter and warm milk until smooth and creamy.
Season with salt and pepper. Cover and keep warm.

Step 3: Prepare the Onion Gravy

In the same skillet, melt butter over medium heat.
Add sliced onions and cook slowly for 10–15 minutes until soft and caramelized.
Sprinkle flour over onions and stir for 1 minute.
Gradually whisk in beef stock until smooth.
Add Worcestershire sauce if using. Simmer 5–7 minutes until thickened.
Season to taste.

Step 4: Assemble

 

Spoon mashed potatoes onto plates.
Place sausages on top.
Generously pour onion gravy over everything.
Serve hot.

Notes

• For extra creamy mash, use a potato ricer.
• Add whole-grain mustard to the mash for a flavorful twist.
• Serve with buttered peas for a traditional pub-style meal.
• Substitute beef stock with vegetable stock for a lighter gravy.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course / Comfort Food
• Method: Stovetop / Boiled
• Cuisine: British / Irish