Classic Bangers and Mash with Rich Onion Gravy

This hearty British favorite is pure comfort food at its finest. Juicy sausages served over buttery, creamy mashed potatoes and topped with a rich onion gravy create the perfect harmony of flavors and textures. Whether you’re celebrating St. Patrick’s Day, enjoying a cozy Sunday dinner, or simply craving a homestyle meal, this dish delivers a satisfying experience that will have everyone asking for seconds.

YIELD
4 servings

PREP TIME
20 Min

COOK TIME
45 Min

METHOD
Stove Top

Ingredients for Classic Bangers and Mash with Rich Onion Gravy

For the Sausages

• 2 Tbsp (30 ml) extra virgin olive oil

• 8 thick beef sausages (or your preferred variety)

For the Mash

• 8–10 Yukon Gold potatoes, peeled and quartered (about 3 lb / 1.36 kg)

• 6 Tbsp (90 ml) milk

• 1 stick (4 oz / 115 g) butter, cubed

• Salt and freshly ground black pepper, to taste

For the Onion Gravy

• 2 medium onions, peeled and thinly sliced (about 1 lb / 450 g)

• 1 1/4 Tbsp (20 g) beef stock concentrate (Marmite or beef stock crystals recommended)

• 2 Tbsp (30 g) butter

• 1 tsp (5 g) sugar

• 1 tsp (5 ml) balsamic vinegar

• 2 Tbsp (30 ml) extra virgin olive oil

• 4 tsp (10 g) cornstarch or flour

• 4 tsp (20 ml) cold water

• Salt and freshly ground black pepper, to taste

How to Make Classic Bangers and Mash with Rich Onion Gravy

1. Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook, turning occasionally, until golden brown and firm, about 20 minutes. Transfer to an ovenproof dish and keep warm while you prepare the mash and gravy.

2. For the mashed potatoes, place the peeled and quartered potatoes into a large pot of lightly salted water. Boil until soft, then drain and keep warm.

3. While the potatoes are cooking, start the gravy. Melt the olive oil and butter in a large saucepan over low heat. Add the onions and cover with a lid.

4. Cook slowly for about 10 minutes, or until the onions are soft and translucent.

5. Add the sugar and balsamic vinegar, stirring to combine. Cover again and cook for 5 more minutes. Add the beef stock concentrate, then simmer uncovered for another 5 minutes.

6. In a small heatproof bowl, mix the cornstarch or flour with cold water to form a thin paste. Add a small amount of the hot gravy to the paste, stir well, then return the mixture to the saucepan. Increase heat to high and boil for about 10 minutes, or until slightly thickened. Keep warm.

7. To finish the mash, place the milk and butter in the pot used for boiling the potatoes. Heat gently until the butter melts.

8. Add the potatoes back into the pot and mash using a potato masher, fork, or ricer. Lightly whip with a wooden spoon, then season with salt and pepper.

9. To serve, spoon the mash onto 4 warm plates, place two sausages on top or alongside, and generously pour over the hot onion gravy. Serve immediately.

Conclusion:
This bangers and mash recipe captures everything we love about classic pub fare — hearty, savory, and deeply satisfying. The tender sausages, fluffy mash, and rich onion gravy come together in perfect balance, making every bite comfort on a plate. Pair it with a pint of beer or a glass of red wine, and you’ve got a meal that feels like a warm hug from the inside out.