Bangers and mash with onion sauce

November 2, 2025


Bangers and Mash with Onion Gravy is a British comfort food dish consisting of pork sausages served with creamy mashed potatoes and topped with an onion and beef gravy. Enjoy the best of British pub comfort food, straight to your door. You’ll find this classic dish on almost every menu in British and Irish pubs around the world.

Pour the onion sauce over the banger and the mash

When I ask people what they know about British food, they usually name Fish & Chips, Shepherd’s Pie, then bangers and mash.

This recipe has been a favorite since 2016 because it’s easy to make and who doesn’t love comfort food with sauce?

Ingredients

  • Potatoes
  • British bangers (sausages)
  • Butter
  • Onion
  • Flour
  • Beef stock/broth
  • Mustard
  • Ketchup
  • Worcestershire sauce
  • Flour
  • Salt
  • Pepper
  • Milk

Why are they called bangers?

The name dates back to World War II, when meat was scarce and sausages were made with more fillers like grain and water instead of meat. These ingredients caused the sausages to burst or “bump” during cooking, giving them their famous nickname.

Best sausage to use

All British sausages are generally pork. Opt for thick, high-quality pork sausages, containing at least 80% meat. For my British friends, traditional Cumberland or Lincolnshire sausages have the best flavor and texture. For my American friends, you can sometimes find British bangers in some grocery stores.

If you’re feeling adventurous, try my Bangers recipe and create your own. No skins required.

Sausage bangers in a pan with onion sauce

Tips for Timing the Cooking Process

This dish comes together quickly because everything cooks at the same time. While the potatoes are boiling, start cooking the sausages. (They cook in a pan with the sauce). Once they are golden, start the sauce by softening the onions.

Once the onions are soft, stir in the beef stock along with the mustard and Worcestershire sauce – these two ingredients make the sauce rich and full of flavor.

Bangers and mash with onion sauce and peas on a gray plate

Chef Tips for Cooking Bangers and Mash

1. Don’t rush the sausages.
Cook them low and slow so they brown evenly without bursting. Start them in a cold pan with a drizzle of oil, then gradually increase the heat.

2. Creamy puree counts.
Use floury potatoes like Russet or Yukon Gold.
Mash it with hot milk, melted butter and a pinch of salt for a smooth, rich texture. A simple tip for a softer mash, drain the potatoes well and let them dry a little before mashing them. A potato masher gives the softest texture, but a potato masher also works great.

3. Add flavor to the puree.
For extra indulgence, add a dollop of cream cheese, roasted garlic or even a touch of horseradish.

4. Enhance the flavor of the onion sauce.
Caramelize the onions slowly until golden and sweet. Deglaze the pan with a little red wine and beer before the broth for deep flavor.

5. Keep everything warm.
Serve on warm plates to keep your creamy mash and rich sauce warm

4 British bangers in a cast iron pan cooking in an onion sauce

Presentation idea for Bangers and Mash

If you want to serve them the British way, add simple green peas – that’s what you’ll find 99% of the time. For something even more traditionally British, try Mushy Peas.

More British Comfort Food Recipes:

A piece of pie is missing showing the chunks of beef and carrots inside
A piece of toad in the. hole on a plate with fresh peas
A pan of ground beef and carrots topped with crispy ravioli

Steak and Beer Pie
Tender beef slow-cooked in beer with onions and herbs, cooked under a flaky, golden crust. Pure pub perfection.

Toad in the hole
Golden Yorkshire pudding pastry baked around sausages: simple, cozy and perfect with onion gravy.

Ground beef and ravioli
Beef and vegetables simmered in a rich sauce, topped with soft and tender ravioli for the ultimate comfort meal.

Bubble and squeak
Ideal for using up leftovers. Potatoes and vegetables pan-fried until crispy and golden on the outside and tender on the inside.

If you have made my Bangers and Mash with Onion Sauce, please leave a star rating in the recipe. You can also leave a comment below or ask a question.

Preparation time
15 minutes

Cooking time
15 minutes

Total duration
30 minutes

Ingredients

For the puree:

  • 1 pound (454 grams) potatoes of your choice, peeled and cut into large pieces

  • 2 tablespoons unsalted butter, melted

  • ⅓ cup (78 ml) whole milk, warmed

  • 1 teaspoon of salt (or to taste)

For the bangers:

  • 1 tablespoon vegetable oil, plus 1 teaspoon

  • 2 British pork sausages/bangers

For the onion sauce:

  • 2 tablespoons unsalted butter

  • ¾ cup (113 grams) yellow onion, sliced

  • 2 teaspoons all-purpose/plain flour

  • 1 cup (473 ml) beef broth (low sodium if possible)

  • ¼ teaspoon yellow mustard

  • 2 teaspoons of tomato ketchup

  • ½ teaspoon Worcestershire sauce

  • Salt and black pepper to taste (this will depend on how salty your broth is)

Instructions

  1. For the puree:
  2. In a large skillet, add the potatoes. Fill with water so that it covers the potatoes by about 2 inches (5 cm). Bring to a boil. Simmer for 15 minutes or until tender when pierced with a fork. While they are boiling, cook the bangers.
  3. For the bangers:
  4. Add the oil to a thick fry over medium heat. Brown the sausages on all sides, remove them and set aside.
  5. For the onion sauce:
  6. In the same pan you cooked the sausages in, add the 2 tablespoons of butter over medium heat. When the butter is melted and bubbling, add the onions and cook, stirring often, until softened and lightly browned.
  7. Sprinkle the flour into the butter and onions and mix well. Cook for a minute to bring out the flavor of the raw flour, do not burn. Slowly (to avoid lumps), whisk in the broth until well incorporated into the flour. Stir in mustard, tomato ketchup and Worcestershire sauce until well combined. Bring to a low boil until thickened. Add salt and ground black pepper to taste.
  8. Reduce the heat to low on the sauce and add the sausages to heat through. Meanwhile, drain the cooked potatoes in a large bowl. Give them a few minutes to dry for a fluffier mash. Add the melted butter, lukewarm milk and salt. Taste and add more salt if necessary.
  9. Place the mashed potatoes on a plate and top with 2 bangers per person and the onion sauce. Serve with peas.

Remarks

Taste your broth, if it is salty you may need to adjust the amount of salt in the dish

Step by step video:

Nutritional information

Yield

4

Portion

1

Amount per serving

Calories 279Total fat 15gSaturated fat 7gUnsaturated fat 8gCholesterol 57 mgSodium 8840 mgCarbohydrates 22gFiber 6gSugar 2gProtein 17g

This nutritional calculation is provided by Nutronix and is only a guideline and is not intended for any particular diet.





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