I’m sharing my Bangers and Mash with Onion Gravy recipe featuring sausages in a homemade onion gravy over mashed potatoes and peas, an easy, quick, budget-friendly meal to celebrate St. Patrick’s Day.

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I never thought a simple plate could turn a weeknight into a tiny celebration, but this Bangers And Mash With Onion Gravy does exactly that. Picture glossy onion gravy made with sweet yellow onions, raining over a pillow of fluffy starchy potatoes like russet or Yukon Gold.

Its a bit rustic, a bit cheeky and totally forgiving if you mess up, which I often do. Perfect for St Patricks Food without any fuss, and it somehow hits that comfort and flavour spot you didnt know you needed.

Ingredients

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Pork sausages: Rich in protein and fat, add savory, meaty flavor and make the dish hearty.
Potatoes: Starchy spuds give creamy texture, carbs for energy, and soak up gravy beautifully.
Onions: Sweet when caramelized they build deep savory-sweet notes and boost overall flavor.
Butter: Adds silky richness, saturated fat for mouthfeel, helps mash taste indulgent.
Beef stock: Gives body and umami to gravy, adds saltiness and meaty depth.
Worcestershire sauce: Tiny bit brings tangy, savory, slightly sweet boost, rounds flavors.
Peas: Bright pop of color, fiber, vitamins, subtle sweetness and fresh contrast.
Milk or cream: Adds creaminess, calcium and fat, smooths mash and tempers salt.
Mustard: Small punch of acid and heat, brightens gravy and cuts richness.

Ingredient Quantities

8 pork sausages or bangers (about 450 g / 1 lb)

2 lb (900 g) starchy potatoes, like russet or Yukon Gold

6 tablespoons (85 g) unsalted butter

1/2 cup (120 ml) whole milk or cream

Salt and black pepper, to taste

1 tablespoon vegetable oil or olive oil

2 large yellow onions, thinly sliced

2 tablespoons plain flour (all purpose)

2 cups (480 ml) beef stock or broth

1 tablespoon Worcestershire sauce

1 teaspoon English mustard or Dijon mustard (optional)

1 teaspoon soft light brown sugar (optional)

1 cup (150 g) frozen peas

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Peel and cut the potatoes into even chunks, cover with cold salted water and simmer until fork tender, about 15 to 20 minutes; drain, return to the pot and let steam a minute so they dont get watery.

2. While the potatoes cook, heat 1 tablespoon oil in a large skillet over medium heat, add the sausages and brown them all over, turning so they color evenly, about 10 to 12 minutes; dont prick them or the juices will run out. Transfer sausages to a plate and cover to keep warm.

3. In the same skillet add 2 tablespoons of the butter and the thinly sliced onions, lower the heat and cook slowly until soft and golden, about 12 to 15 minutes, stir often and scrape up any browned bits from the sausages for flavor.

4. Sprinkle the 2 tablespoons flour over the onions and stir for 1 to 2 minutes to cook the raw flour taste, it will help thicken the gravy.

5. Gradually whisk in the 2 cups beef stock, add 1 tablespoon Worcestershire sauce, 1 teaspoon mustard if using, and 1 teaspoon brown sugar if you like a touch of sweetness; bring to a simmer and let thicken for 3 to 5 minutes, taste and season with salt and black pepper. If the gravy is too thick add a little reserved potato cooking water or stock to loosen it.

6. Return the sausages to the skillet and spoon gravy over them, simmer for a few minutes so they finish cooking together and soak up flavor, check one for doneness if unsure 160F or 71C is safe.

7. Mash the drained potatoes with the remaining 4 tablespoons butter and 1/2 cup milk or cream until smooth but not gluey, season with salt and black pepper; if you like creamier mash add a splash more milk.

8. Heat the frozen peas in a small saucepan with a pat of butter and a pinch of salt until bright and tender, about 2 to 3 minutes, or microwave them covered with a splash of water for a minute or two.

9. To serve pile a big spoonful of mash on each plate, top with sausages and ladle plenty of onion gravy over everything, scatter the peas alongside or on top.

10. Quick tips: rest the sausages a minute so they stay juicy, use the pan fond to deepen the gravy, adjust thickness with stock or potato water, and finish with chopped parsley for color; leftovers reheat well on the stove low and slow.

Equipment Needed

1. Large pot for boiling the potatoes, dont forget to salt the water
2. Colander for draining
3. Large skillet or heavy frying pan for browning sausages and making gravy
4. Tongs or slotted spoon to turn and lift the sausages
5. Wooden spoon or heatproof spatula for stirring onions and gravy
6. Chef’s knife for peeling and slicing onions and chopping potatoes if needed
7. Cutting board
8. Potato masher or ricer for smooth mash
9. Measuring cups and spoons for stock, milk and seasonings
10. Ladle for serving the gravy

FAQ

How long will this take from start to finish? About 35 to 45 minutes total. Potatoes take 20 to 25 minutes to boil, sausages about 12 to 15 minutes to brown and finish, and the onion gravy only needs about 10 minutes. You can overlap steps to save time.

Can I make parts ahead or freeze leftovers? Yes. The mash and gravy keep in the fridge for 2 days, the gravy also freezes well for up to 3 months. Sausages are best cooked fresh then reheated gently. Thaw frozen gravy in the fridge then warm slowly, add a splash of stock or milk if it thickened too much.

How do I stop sausages from bursting or drying out? Don’t stab them. Cook over medium heat so the casing browns without exploding, turn often. If they brown too fast, lower the heat and cover for a few minutes to cook through, then uncover to finish browning. Finishing in a 350 F oven for 8 to 10 minutes works great if you want even cooking.

Can I use chicken or vegetable stock instead of beef? Absolutely. Beef stock gives the deepest, most classic flavor but chicken or vegetable stock will work fine, just taste and adjust salt and Worcestershire to boost savory notes.

How do I get the mash ultra creamy and smooth? Use starchy potatoes like russet or Yukon Gold. After boiling, drain well and return to the hot pot for a minute to dry off excess moisture, then mash with warm milk and butter. A potato ricer makes it silkier, but dont overwork it or the mash can turn gluey.

Can I make this vegetarian? Yep. Swap the pork bangers for good quality vegetarian sausages and use vegetable stock. The onion gravy recipe stays the same so you still get that cozy comfort food feel.

Bangers And Mash With Onion Gravy – Easy, Cozy, And Flavor Recipe Substitutions and Variations

Sausages: swap for chicken or beef sausages, or a good quality plant based/vegan sausage if you want meat free. They might need a little less time if smaller so watch them.
Starchy potatoes: use Yukon Gold or sweet potatoes for a sweeter, creamier mash, or make a cauliflower mash for lower carbs. Texture will change, but still tasty.
Butter and milk: use olive oil or vegan butter plus unsweetened oat or almond milk to make it dairy free, or use margarine and regular milk if thats what you have.
Beef stock and Worcestershire: replace beef stock with vegetable or chicken stock, and swap Worcestershire with soy sauce plus a splash of vinegar for a similar savory kick (use mushroom stock for extra umami).

Pro Tips

1. Take your time with the onions. Cook them low and slow until deep golden, scraping up the browned bits often, then deglaze the pan with a splash of stock or a little vinegar to lift all that flavor into the gravy.

2. Never prick the sausages when browning. Sear them to get color, then if you need to finish cooking through do it in a preheated oven at about 375 F (190 C) so they stay juicy. Use an instant read thermometer to confirm 160 F (71 C) for safety.

3. For creamy, non gluey mash heat the milk and butter before adding, drain and let potatoes steam dry a minute, then mash gently. A ricer or hand masher gives the best texture; avoid overworking with a stand mixer.

4. Save a little potato cooking water and use it to loosen a too-thick gravy. Taste and tweak the gravy with a dash of Worcestershire or mustard and a pinch of sugar for balance. Reheat leftovers slowly with a splash of stock or milk to keep everything moist.

Bangers And Mash With Onion Gravy – Easy, Cozy, And Flavor Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

847

kcal

Equipment: 1. Large pot for boiling the potatoes, dont forget to salt the water
2. Colander for draining
3. Large skillet or heavy frying pan for browning sausages and making gravy
4. Tongs or slotted spoon to turn and lift the sausages
5. Wooden spoon or heatproof spatula for stirring onions and gravy
6. Chef’s knife for peeling and slicing onions and chopping potatoes if needed
7. Cutting board
8. Potato masher or ricer for smooth mash
9. Measuring cups and spoons for stock, milk and seasonings
10. Ladle for serving the gravy

Ingredients

8 pork sausages or bangers (about 450 g / 1 lb)
2 lb (900 g) starchy potatoes, like russet or Yukon Gold
6 tablespoons (85 g) unsalted butter
1/2 cup (120 ml) whole milk or cream
Salt and black pepper, to taste
1 tablespoon vegetable oil or olive oil
2 large yellow onions, thinly sliced
2 tablespoons plain flour (all purpose)
2 cups (480 ml) beef stock or broth
1 tablespoon Worcestershire sauce
1 teaspoon English mustard or Dijon mustard (optional)
1 teaspoon soft light brown sugar (optional)
1 cup (150 g) frozen peas
Fresh parsley, chopped for garnish (optional)

Directions

Peel and cut the potatoes into even chunks, cover with cold salted water and simmer until fork tender, about 15 to 20 minutes; drain, return to the pot and let steam a minute so they dont get watery.
While the potatoes cook, heat 1 tablespoon oil in a large skillet over medium heat, add the sausages and brown them all over, turning so they color evenly, about 10 to 12 minutes; dont prick them or the juices will run out. Transfer sausages to a plate and cover to keep warm.
In the same skillet add 2 tablespoons of the butter and the thinly sliced onions, lower the heat and cook slowly until soft and golden, about 12 to 15 minutes, stir often and scrape up any browned bits from the sausages for flavor.
Sprinkle the 2 tablespoons flour over the onions and stir for 1 to 2 minutes to cook the raw flour taste, it will help thicken the gravy.
Gradually whisk in the 2 cups beef stock, add 1 tablespoon Worcestershire sauce, 1 teaspoon mustard if using, and 1 teaspoon brown sugar if you like a touch of sweetness; bring to a simmer and let thicken for 3 to 5 minutes, taste and season with salt and black pepper. If the gravy is too thick add a little reserved potato cooking water or stock to loosen it.
Return the sausages to the skillet and spoon gravy over them, simmer for a few minutes so they finish cooking together and soak up flavor, check one for doneness if unsure 160F or 71C is safe.
Mash the drained potatoes with the remaining 4 tablespoons butter and 1/2 cup milk or cream until smooth but not gluey, season with salt and black pepper; if you like creamier mash add a splash more milk.
Heat the frozen peas in a small saucepan with a pat of butter and a pinch of salt until bright and tender, about 2 to 3 minutes, or microwave them covered with a splash of water for a minute or two.
To serve pile a big spoonful of mash on each plate, top with sausages and ladle plenty of onion gravy over everything, scatter the peas alongside or on top.
Quick tips: rest the sausages a minute so they stay juicy, use the pan fond to deepen the gravy, adjust thickness with stock or potato water, and finish with chopped parsley for color; leftovers reheat well on the stove low and slow.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.