Bangers and Mash with Onion Gravy, a true British classic that pretty much sums up what comfort food is all about. Enjoyed throughout the year, but even more on Bonfire Night, this recipe is a family-favourite dinner.
History of Bangers and Mash
If you wonder what bangers mean, they are actually sausages. Where does this Bangers and Mash recipe come from? The term bangers is said to come from the bang noise the sausages made when fried in a pan.
And all the popping came from the fact that during WW2, with food rationing in place, sausages used to have a high water content so that the amount of meat used was actually quite low.
An interesting story anyway. If true or not, it really makes no difference. Bangers and mash are still a family favourite. Some dishes are too good not to be enjoyed by many generations.
So, if you agree with me that there is no better meal than some delicious sausages in onion gravy, you have to try this recipe.
The sweet taste of the onion gravy goes so wonderfully well here. I simply can't think of a better sauce to have the bangers and mash with. I also used the onion gravy in my Pork Chops with Onion Gravy and it was delicious!
- potatoes - to make the mash, use any potatoes you have around
- butter - makes the mash creamy and delicious, it can also be used for the gravy
- milk - I prefer full-fat milk, but semi-skimmed also ok
- parmesan (optional)
- sausages of your choice
- oil - for frying the sausages and making the gravy
- onion - for the gravy
- plain flour
- beef stock/broth
How to cook the sausages
Go for the sausages of your choice, there isn't a rule here. Pork sausages might be traditional, but anything goes: chicken, turkey, plant-based sausages, and so on.
- heat up the oil in a large frying pan
- fry the sausages until cooked through - that's all
Alternatively, add them to a roasting tray and roast in the oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes. I know, the oven isn't the traditional way, but it doesn't have to be.
How to cook the mash
I already have a fabulous recipes of mashed potatoes, so I'm not going to copy the recipe here, but it's a super simple, yet super creamy recipe with a touch of parmesan for added flavour.
It's my absolute favourite recipe that I use again and again, do give it a try, you won't go back to ready-made mash ever again, it's that good!
How to make the onion gravy
That I like gravy is surely an understatement, I love it! I can't think of a Sunday Roast without a good old gravy. But this onion gravy is gravy taken to the very next level. It's so delicious, and it goes perfectly well with sausages.
- heat up the oil in a frying pan
- add the butter and allow it to melt
- slice up the onion, and fry on a low to medium heat until golden
- add the flour and mix well
- pour over the stock/broth and leave to cook for 3-4 minutes until it thickens
And that's all - nothing complicated, but a big winner with this recipe!
Forget about ketchup or any other sauces, this onion gravy is the only recipe you need for sausages and mashed potatoes. I used beef stock for my gravy, but the chicken or vegetable one are good too - the colour of the gravy will be slightly different though.
If you fry the sausages in a pan, do be careful as they sizzle a lot, and the hot oil splatters everywhere! It's like having fireworks on a pan, reason why most of the time I choose the roasting option.
You can have any veggies on the side: peas, carrots, green beans, or mixed vegetables are a good choice here, but anything else goes. Other than that, enjoy this recipe! This surely will be a Bonfire Night to remember!
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Bangers and Mash with Onion Gravy
- 500 g potatoes
- 1 knob of butter
- 1 teaspoon salt
- ¼ cup milk
- 1 tablespoon parmesan (optional)
- 6 sausages of your choice
- 3 tablespoon oil
For the gravy
- 1 large onion
- 1 knob of butter
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon plain flour
- 1 cup beef stock/broth
- To make the mash, boil the potatoes in their skin and add a pinch of salt to the water.
- When tender, drain the water, allow them to cool a bit, then peel and mash.
- Add the butter, milk and salt and parmesan, mix well and set aside.
- To make the onion gravy, peel and cut the onion roughly, add oil and butter to a sauce pan, and heat it up.
- Add the onion, salt and sugar, and fry on a low to medium heat until the onion is golden.
- Mix in the flour, give it a good stir, then and the stock and whisk well.
- Leave to boil until the gravy is thick and the liquid has reduced by a quarter - about 3-4 minutes
- To fry the sausages, heat up the 3 tablespoons of oil in a large frying pan, add the sausages and fry until golden brown and cooked through.
- Arrange the sausages and mash on a plate and serve with the onion gravy.