bangrers and mash recipe.

Bangers and Mash with Onion Gravy – Classic British Comfort Food

Bangers and Mash Recipe with Onion Gravy – Traditional British Dinner
Make the ultimate British comfort dish with this easy Bangers and Mash recipe. Includes rich onion gravy, creamy mash and perfectly cooked.

Introduction

Bangers and Mash is one of Britain’s most iconic comfort meals. It’s simple, hearty, and utterly satisfying—featuring juicy pork sausages on a bed of buttery mashed potatoes, all drenched in a rich homemade onion gravy.

Whether you're feeding the family or recreating a British pub night at home, this authentic recipe delivers maximum flavour with minimal fuss.

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Why You’ll Love This Recipe

• Traditional UK pub-style dish
• Rich onion gravy made from scratch
• Simple ingredients and ready in under an hour

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Ingredients (Serves 4)

For the Bangers (Sausages):

• 8 high-quality pork sausages (Cumberland or Lincolnshire recommended)
• 1 tbsp olive oil

For the Mash:

• 900g floury potatoes (Maris Piper or King Edward), peeled and chopped
• 75ml whole milk
• 50g butter
• Salt and black pepper, to taste

For the Onion Gravy:

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp plain flour
• 400ml beef or vegetable stock
• 1 tsp Worcestershire sauce
• 1 tsp balsamic vinegar (optional)
• Salt and pepper, to taste

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Instructions

Step 1: Cook the Sausages

1. Preheat oven to 190°C (170°C fan) / 375°F / Gas 5.
2. Heat olive oil in a pan and brown sausages for 5–6 minutes until golden.
3. Transfer to an ovenproof dish and roast for 20–25 minutes, turning halfway.

Step 2: Make the Mash

1. Boil potatoes in salted water for 15–20 minutes until tender.
2. Drain and mash with butter and warm milk.
3. Season with salt and pepper. Cover and keep warm.

Step 3: Prepare the Onion Gravy

1. In a saucepan, melt butter and cook onions slowly for 10–15 minutes until caramelised.
2. Stir in flour and cook for 1–2 minutes.
3. Gradually add stock, whisking to avoid lumps.
4. Add Worcestershire sauce and optional balsamic vinegar. Simmer until thickened.
5. Season to taste.

Step 4: Serve

1. Spoon creamy mash onto plates.
2. Top with sausages and pour over generous onion gravy.
3. Serve with peas or sautéed cabbage for a complete meal.

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Serving Suggestions

• Serve with green peas, buttered carrots, or braised red cabbage
• Add a splash of English mustard on the side
• Best enjoyed with a pint of real ale or stout

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Tips for Perfect Bangers and Mash

• Use good-quality sausages – local butchers or traditional brands offer better flavour
• Caramelise onions low and slow for best gravy results
• Mash potatoes until smooth – don’t overwork or they’ll go gluey

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FAQs

Can I use veggie sausages?
Absolutely! Plant-based sausages work well with the same mash and gravy.

What’s the origin of “bangers”?
The term comes from WWI-era sausages that often "banged" or burst when cooked due to excess water.

Can I make the gravy ahead of time?
Yes – store in the fridge up to 3 days and reheat gently before serving.

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Conclusion

There’s a reason Bangers and Mash has stood the test of time—it’s simple, soulful, and incredibly delicious. Whether it's a weeknight dinner or a weekend treat, this classic British dish will never disappoint.

Try it once, and it’ll become a staple on your family menu!