If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, look no further than the Classic Bangers and Mash with Onion Gravy Recipe. This beloved British staple combines juicy pork sausages with creamy mashed potatoes and a rich, savory onion gravy that brings everything together beautifully. It’s such a simple dish, yet the flavors come alive in the best way, making it perfect for a family dinner or when you want a no-fuss meal that still feels special.
Ingredients You’ll Need
Every ingredient in this Classic Bangers and Mash with Onion Gravy Recipe plays a crucial role, from the plump sausages that bring meaty goodness, to the sweet onions that add a caramelized depth to the gravy. The list is short and straightforward, but each component elevates the dish, whether through flavor, texture, or color.
- Extra-virgin olive oil: For perfectly browning the sausages and sautéing the onions without overpowering their natural flavors.
- Pork sausage links (8): Juicy and flavorful, these bangers are the star of the dish, bringing that classic savory punch.
- Unsalted butter (2 tablespoons): Adds creaminess and richness when cooking the onions and making the gravy.
- Large sweet onion: Thinly sliced to melt down into sweet, caramelized strands that form the heart of the onion gravy.
- Garlic (2 cloves): Minced gently for a subtle aromatic lift in the gravy.
- All-purpose flour (3 tablespoons): The secret to thickening the gravy to that perfect luscious consistency.
- Beef broth (2 cups): Builds a deep, meaty base for the gravy, balancing the sweetness of the onions.
- Salt and pepper: Essential seasoning to tie all the flavors together with balance.
- Mashed potatoes (optional): Creamy and dreamy, they are the classic side to soak up every drop of gravy.
- Sweet baby peas (optional): For a pop of fresh color and gentle sweetness that complements the richness.
How to Make Classic Bangers and Mash with Onion Gravy Recipe
Step 1: Cook the sausages
Start by heating a tablespoon of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the pork sausages and cook them until they’re beautifully browned and cooked through, about 10 to 12 minutes, turning them frequently so they get color all around. Once done, transfer the sausages to a plate lined with paper towels and pour off all but one tablespoon of the rendered fat from the pan. This remaining fat will be perfect for the next step.
Step 2: Sauté the onions for the gravy
Add two tablespoons of unsalted butter to the skillet and let it melt until bubbly. Toss in the thinly sliced large sweet onion and stir it gently. You’ll want to cook these onions until they become translucent and golden brown, which should take around 10 minutes. This slow cooking releases their natural sweetness, which is the soul of your onion gravy. Finally, stir in the minced garlic and cook for about 30 seconds until it’s fragrant—too long and it could burn, so keep an eye on it.
Step 3: Thicken the gravy
Sprinkle in three tablespoons of all-purpose flour and stir it rigorously to combine with the butter and onions. This mixture might look a bit pasty at this stage but bear with it. Next, gradually pour in two cups of beef broth while stirring continuously. You want the gravy to become smooth and thickened, but at first, it will look a little thinner than you want. Let it simmer and stir often as it thickens slightly. Season it with salt and pepper to taste—the seasoning really brings out the full flavors.
Step 4: Warm the sausages in the gravy
Finally, slide the cooked sausages back into the skillet with the onion gravy. Let them heat through for a couple of minutes, allowing the sausages to absorb a little of that rich, savory flavor from the gravy. This step ties everything together perfectly before plating.
How to Serve Classic Bangers and Mash with Onion Gravy Recipe
Garnishes
For garnishes, a sprinkle of freshly chopped parsley adds a lovely freshness and bright color that contrasts beautifully with the rich gravy. Some freshly cracked black pepper on top also enhances the aroma and makes the dish visually inviting.
Side Dishes
The ultimate side for this dish is, without a doubt, creamy mashed potatoes. They soak up the onion gravy in the most satisfying way. For a touch of green and a burst of sweetness, lightly buttered sweet baby peas are an absolute classic accompaniment, perfectly balancing the hearty flavors.
Creative Ways to Present
If you want to add a modern touch, try serving the sausages sliced diagonally atop a mound of mashed potatoes with gravy artistically drizzled around the plate. Another idea is to use mini bangers skewered with toothpicks alongside dollops of mashed potatoes and pea puree for a delightful party platter.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the sausages, mashed potatoes, and onion gravy separately in airtight containers in the fridge. They will keep well for up to 3 days and maintain their delicious flavor without getting soggy.
Freezing
For longer storage, you can freeze the cooked sausages and the gravy separately. Mashed potatoes don’t always freeze well but can be done if tightly wrapped. Frozen portions are best used within 1 month to preserve optimal flavor and texture.
Reheating
When reheating, gently warm the sausages and gravy on the stovetop over low heat, stirring occasionally. Heat the mashed potatoes in the microwave or on low heat with a splash of milk to bring back their creaminess. This way, the dish tastes almost as good as freshly made!
FAQs
Can I use different types of sausages for this recipe?
Absolutely! While pork sausages are traditional for the Classic Bangers and Mash with Onion Gravy Recipe, you can substitute with beef, chicken, or even vegetarian sausages depending on your preference. Just make sure to adjust cooking times if necessary.
What if I don’t have sweet onions? Can I use yellow or white onions?
Yes, yellow or white onions will work just fine. They might be a little less sweet, so cooking them a bit longer to caramelize will help bring out their natural sugars and keep that rich flavor in the gravy.
Is it possible to make this dish gluten-free?
Definitely! Use gluten-free flour or cornstarch in place of the all-purpose flour to thicken the gravy, and check that your sausages and broth are gluten-free. This swap lets you enjoy the Classic Bangers and Mash with Onion Gravy Recipe without worry.
Can I prepare the onion gravy in advance?
Yes, the onion gravy can be made ahead and refrigerated for up to 2 days. Reheat gently on the stove while stirring, and it should be just as delicious with freshly cooked sausages added right before serving.
What’s the best way to achieve creamy mashed potatoes to go with this dish?
For silky smooth mashed potatoes, use starchy potatoes like Russets, boil them until tender, then mash with plenty of butter, warm milk or cream, and season well with salt and pepper. This creamy base is perfect for soaking up the onion gravy.
Final Thoughts
There’s something truly special about settling in with a plate of Classic Bangers and Mash with Onion Gravy Recipe—it’s a dish that brings comfort and joy in every bite. Whether you’re making it for a cozy weeknight or introducing friends to this classic British comfort food, you can’t go wrong. So, don’t hesitate—gather your ingredients, get cooking, and savor every delicious moment!
Print
Classic Bangers and Mash with Onion Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British
Description
Classic British Bangers and Mash recipe featuring juicy pork sausages cooked to perfection and served with a rich onion and garlic gravy. This hearty dish is easy to prepare in about 30 minutes and pairs wonderfully with creamy mashed potatoes and sweet baby peas for a comforting meal.
Ingredients
Sausages
- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
Gravy
- 2 tablespoons unsalted butter
- 1 large sweet onion, halved and thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper, to taste
Optional sides
- Mashed potatoes (as desired)
- Sweet baby peas (as desired)
Instructions
- Cook sausages: Heat the olive oil in a large nonstick skillet over medium heat. Add the pork sausage links and cook them for about 10-12 minutes, turning frequently until they are browned evenly and cooked through. Once done, transfer the sausages to a paper towel-lined plate to drain excess fat, leaving only 1 tablespoon of fat in the skillet.
- Make gravy: Add the unsalted butter to the same skillet and melt it until bubbly. Add the thinly sliced sweet onion and cook, stirring occasionally, until the onion is translucent and golden brown, approximately 10 minutes. Then, stir in the minced garlic and cook for an additional 30 seconds or until fragrant.
- Thicken gravy: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a smooth paste. Gradually pour in the beef broth, whisking continuously to eliminate lumps and achieve a smooth gravy. Simmer the mixture while stirring, until the gravy slightly thickens but remains a bit thinner than desired as it will thicken further upon standing. Season the gravy with salt and pepper to taste.
- Return sausages: Place the cooked sausages back into the skillet with the gravy to warm through, allowing the flavors to meld together for a couple of minutes.
- Serve: Serve the bangers and gravy hot, accompanied by creamy mashed potatoes and sweet baby peas if desired, for a traditional and comforting meal.
Notes
- Use good quality pork sausages for the best flavor and texture.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch slurry.
- Adjust salt and pepper according to your taste preference.
- Leftover gravy can be refrigerated and reheated gently before serving.
- Mashed potatoes and peas are optional but highly recommended for an authentic experience.
