Bangers and Mash with Onion Gravy is a comforting British dish of pork sausages served with creamy mashed potatoes and topped with a beefy, onion gravy. Enjoy British pub comfort food at it’s best right in your own home.
You will find this classic dish on just about every British and Irish pub menu all over the world. Along with fish & chips and shepherd’s pie, I think bangers and mash are one of the most common British food recognized by everyone. When I ask people what they know about British food, they usually name fish & chips and then bangers and mash.
Why do they call them bangers?
The name dates back to the Second World War when sausages were made and there was a shortage of meat, the sausages were filled with very little meat and more fillers like cereal and water, lesser expensive ingredients. This resulted in a lot of spitting and noise when they were cooked because of the water content and the skin would rupture and make a bang, so they nicknamed them ‘bangers’.
I think most meat eaters love sausages and when they piled on top of mash and swimming in gravy and bangers and mash with onion and beef gravy is my favorite comfort food. I always have to have them with a side of fresh, sweet garden peas.
You can always find a couple of packs of sausages and peas in my freezer, beef stock and onions in the pantry. Keeping these items on hand is a great way to get an easy dinner on the table in 20 minutes, any time, any day. Two of my local supermarkets carry British bangers so I have no problem finding them, but if you can’t find them you can substitute any sausages that you like.
This bangers and mash with onion gravy comes together so quickly because everything cooks at the same time. While the potatoes are coming up to a boil, the sausages cook and while they cook the gravy is started by softening onions.
Once the onions are softened, beef stock is added along with mustard and Worcestershire sauce, these 2 ingredients make the gravy rich and full of flavor. We had this dish last night I’m so glad I have leftovers for tonight because I’m craving them as I type this.
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- 2 pounds (907 grams) russet potatoes, peeled and cut into large chunks
- 1 tablespoon salt
- 1 tablespoon vegetable oil, plus 1 teaspoon
- 8 Pork sausages
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, sliced
- 1 tablespoon all-purpose flour
- 2 cups (473 ml) beef stock
- 1/2 teaspoon prepared English mustard * see note
- 1 teaspoon Worcestershire sauce
- 1/4 cup (59 ml) whole milk, warmed
- 1/4 teaspoon ground black pepper
- Fill a large pan with water and add the potatoes and bring to a boil. Once boiling add a large pinch of salt and simmer for 15 minutes until they feel tender when pierced with a fork. Drain and set aside.
- While the potatoes cook, add the vegetable oil to a heavy skillet over medium heat. Brown the sausages on all sides, remove and set aside.
- To the same pan you cooked the sausages add the 3 tablespoons butter plus 1 teaspoon oil over medium heat. When the butter is melted add the onions and cook, stirring often until softened.
- Add the flour into the butter and onions and mix well. Stir in the stock, English mustard, and Worcestershire sauce until well mixed and bring to a low simmer until thickened.
- Add the sausages to the gravy to heat through. Meanwhile, Put the cooked potatoes into a large bowl and mash. Stir in the remaining 1 tablespoon of butter, melted, warm milk, salt and pepper.
- Place mashed potato onto a plate and top with the bangers and onion gravy.
English mustard is spicier than regular yellow mustard. If you can't find it, you can use regular yellow mustard.
Amount Per Serving: Calories: 1005 Saturated Fat: 28g Cholesterol: 186mg Sodium: 3459mg Carbohydrates: 44g Protein: 42g
This bangers and mash recipe first appeared on Food Fanatic, where I am a contributor.