Bangers and Mash Recipe

With Proper Onion Gravy

If there’s one dish that defines British comfort food, it’s bangers and mash.

Good Sausages, rich mashed potatoes, and a deep, savoury onion gravy. Simple, yes. But when done properly, it’s one of the most satisfying meals you can make.

Here’s how to get it exactly right.

This recipe is inspired by a classic from BBC Good Food.

Ingredients

Serves 3–4

For the sausages

• 1 tbsp oil
• 8 Sausages (we recommend Parker's Cumberland Sausages)

For the onion gravy

• Small knob of butter
• 3 small onions, finely sliced
• 1 thyme sprig
• 1 bay leaf
• Pinch of sugar
• 1 heaped tsp plain flour
• 1 tbsp red wine vinegar
• 1 glass red wine
• 1 tsp soy sauce
• 400ml / 1¾ cups beef stock

For the mash

• 1 kg / 2.2 lbs potatoes, peeled and cut into large chunks
• 100ml (just under ½ cup) whole milk (or 50ml milk and 50ml cream)
• 50g (½ stick) cold butter, diced
  

Method

Step 1 – Roast the Sausages & Onions

Heat the oven to 350°F

In an ovenproof pan (Le Creuset), toss the sausages in oil and pop the lid on, place in the oven for 25 minutes, turning occasionally until starting to soften.

In a frying pan, add the butter and let it melt and sizzle. Scatter in the sliced onions, then add the thyme, bay leaf, and a pinch of sugar. Stir well to coat everything.

Add the onion mix to the sausage pan, and stir gently. 

Put them back in the oven , without the lid, and roast for another 20-30 minutes, turning the sausages halfway through. 

Step 2 – Make the Mash

Place the potatoes into a pan of cold salted water and bring to the boil.

Reduce to a simmer and cook for 10–15 minutes, until soft.

Drain and leave to dry for a minute.

Meanwhile, heat the milk in the pan until just simmering. Pass the potatoes through a ricer into the hot milk, then mash thoroughly.

Beat the mash gently over a low heat, then add the butter a little at a time until smooth and fluffy.

Season to taste and keep warm.

Step 3 – Build the Gravy

Remove the Sausages from the oven and place them on a tray. Return them to the turned-off oven to keep warm.

Put the pan with the onions back on the hob. The onions should be soft, sticky, and slightly caramelised.

Cook for another minute or two to deepen the colour, then stir in the flour and cook for 1 minute.

Add the red wine vinegar and let it reduce slightly.

Pour in the red wine and soy sauce, letting it bubble down into a thick, glossy base.

Add the beef stock and simmer for 3–4 minutes until you have a rich, proper gravy.

Remove the thyme and bay if you prefer, or leave them in for a more rustic finish.

To Serve

Spoon a generous mound of mash onto each plate.

Top with Sausages, then ladle over the onion gravy, making sure plenty of those soft, rich onions come with it.

Serve straight away.

What Makes It Proper?

• Roasting the Sausages with the onions builds real depth
• The mash is smooth, buttery, and light
• The gravy is reduced properly, not rushed

It’s a simple dish, but every step matters

Recipe Credit

This recipe is based on a classic from BBC Good Food:

https://www.bbcgoodfood.com/recipes/bangers-n-mash-with-onion-gravy