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Classic Bangers and Mash with Rich Homemade Onion Gravy

Two browned sausages served over creamy mashed potatoes, covered in dark gravy, classic bangers and mash.
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Make this classic British comfort food easily at home. This recipe features juicy sausages served over creamy mashed potatoes, all smothered in a rich, homemade onion gravy. It is a hearty meal perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs good quality pork sausages (Bangers)
  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup frozen peas, for serving (optional)

Instructions

  1. Prepare the mashed potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
  2. While potatoes cook, start the gravy: Heat the vegetable oil in a medium saucepan over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and soft, about 15 minutes. Do not rush this step.
  3. Stir the flour into the caramelized onions and cook for 1 minute. Slowly whisk in the beef broth, ensuring no lumps form. Add the Worcestershire sauce and thyme. Bring the gravy to a simmer, then reduce heat to low and cook until thickened, about 5 to 7 minutes. Season with salt and pepper. Keep warm.
  4. Finish the mashed potatoes: Drain the cooked potatoes well. Return them to the hot pot. Add the butter and warm milk. Mash until smooth and creamy. Season generously with salt and pepper.
  5. Cook the sausages: Heat a large skillet over medium heat. Add the sausages and cook, turning often, until browned on all sides and cooked through (internal temperature reaches 160°F), about 12 to 15 minutes.
  6. Assemble the dish: Divide the creamy mashed potatoes among four plates. Top the mash with two sausages per plate. Pour a generous amount of the rich onion gravy over the sausages and potatoes. Serve immediately with optional frozen peas.

Notes

  • For extra creamy mashed potatoes, use a potato ricer instead of a standard masher.
  • If you want a Guinness twist, substitute 1/2 cup of the beef broth in the gravy with Guinness stout.
  • You can cook the sausages in the oven at 400°F (200°C) for 20 minutes for more even cooking.

Nutrition

Find it online: https://kingscook.com/bangers-and-mash-easy-recipe/