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To make a classic bangers and mash recipe, you need a few key ingredients. First, high-quality sausages are a must. I prefer pork sausages, but feel free to use any variety you like. The best sausages for bangers and mash should have a good balance of fat and flavor. Look for links that are juicy and well-seasoned.

Bangers and Mash with Onion Gravy

Savor the flavors of bangers and mash with onion gravy, a classic comfort meal that's easy to make! This scrumptious dish features juicy sausages, creamy mashed potatoes, and a rich, savory gravy. Perfect for impressing family or friends, our guide shares all the essential tips—from selecting top-quality sausages to mastering the perfect gravy. Click through to explore the full recipe and bring this delicious meal to your table today!
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Ingredients
  

4 high-quality pork sausages (or your preferred sausage variety)

2 pounds russet potatoes, peeled and cut into chunks

1/2 cup milk

4 tablespoons unsalted butter

Salt and pepper to taste

2 tablespoons olive oil

2 large onions, thinly sliced

2 tablespoons all-purpose flour

2 cups beef broth (or vegetable broth for a lighter option)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Fresh thyme leaves for garnish (optional)

Instructions
 

Cook the Potatoes: Place the peeled and chopped potatoes into a large pot of salted water. Bring to a boil and cook for about 15-20 minutes or until fork-tender. Drain and return to the pot.

    Mash the Potatoes: Add the milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.

      Cook the Sausages: In a large skillet, heat the olive oil over medium heat. Add the sausages and cook for about 12-15 minutes, turning occasionally, until they are well browned and cooked through. Remove from the skillet and set aside.

        Prepare the Onion Gravy: In the same skillet, add the sliced onions. Cook on low heat for about 10-15 minutes, stirring occasionally until they are soft and caramelized.

          Make the Roux: Sprinkle the flour over the onions, stirring well to combine. Cook for an additional 1-2 minutes.

            Add Broth and Flavorings: Gradually pour in the beef broth while stirring continuously. Add the Dijon mustard and Worcestershire sauce, bringing the mixture to a simmer. Cook for about 5 minutes until the gravy thickens. Season with salt and pepper to taste.

              Serve: To plate, create a generous mound of mash on the plate, slice the sausages in half and fan them slightly over the mash. Ladle the onion gravy generously over the sausages and mash.

                - Presentation Tips: Garnish with fresh thyme leaves for an added touch of color and freshness. Optionally, serve with a side of steamed peas or a fresh green salad for a complete meal.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4