Homemade bangers and mash recipe with beef onion gravy. Brats sausages are served on creamy mashed potatoes with a simple gravy on top! Serve with peas, green beans or corn!
We Love Bangers and Mash
“Mom, can we have sausage and mashed potatoes for dinner again tonight?” – asked by a 5-year-old. That’s how good this meal is!
Bangers and Mash is a British classic made with a creamy mashed potato and a rich onion gravy. Traditional bangers and mash is a classic dish known for being one of Britain’s ultimate comfort foods. It’s known for being a great breakfast paired with eggs, however we prefer serving it for dinner. If you’re making it for dinner, pair it with corn, brussel sprouts, or peas.
There’s nothing quite as comforting as fluffy mashed potatoes with a rich gravy poured on top with a side of mouthwatering sausage. This delicious meal is perfect for the entire family and it only takes a few simple steps. If you’ve never tried bangers and mash before, you’re going to want to change that!
Tip: Make soy sauce mushrooms to serve on top to really take it to the next level!
Why It’s SO GOOD
This is the best bangers and mash recipe because it uses caramelized onions and garlic to make the most flavorful homemade onion gravy. This rich onion gravy poured over mashed potatoes laid next to a couple of sausages is such a comfort food. The whole family is sure to love it!
How to Make Best Bangers and Mash
Now make the mashed potatoes. Place potatoes in a large pot and boil to cook. When cooked, drain and keep the potatoes in the pot. Add the milk and butter and mash with a potato masher or a hand mixer until smooth.
Next, start the gravy by melting the butter to cook the sliced onions and garlic. Sprinkle flour on top of them, cook, and stir until golden brown.
Slowly add the broth and the remaining ingredients. Bring to a boil and whisk until thick.
Once complete, add the mashed potatoes on a plate with the sausage. Pour the homemade gravy on top. Now, serve and enjoy your delicious bangers and mash!
Storing Leftover Bangers and Mash
If stored in an airtight container your bangers and mash can last up to three to four days. To reheat, heat the sausages, mashed potatoes and gravy up in the microwave separately until fully heated.
Best Bangers and Mash FAQs
Want the gravy to be more savory?
Add 1/2 cup of red wine (when you add the beef broth) for a more savory gravy taste.
What does bangers and mash mean in slang?
Bangers and mash means sausage and mashed potatoes. Bangers is a slang term for sausage in the UK.
What is the difference between bangers and sausages?
Bangers and sausages are the same thing. As mentioned above, bangers is the UK slang term for sausage. Sausage was given the nickname ‘bangers’ some time around World War 1 due to the nature of the sausage bursting from its casing like an explosion. This was due to meat shortages so companies would use cheap ingredients instead of real, quality meat. Good quality sausages in the UK were hard to come by during WWI.
What kind of sausage is a banger?
Bangers are typically known as Irish sausage or English sausage. You can use pork sausages (as suggested in this recipe) or any meaty sausages you prefer. There are plenty of flavorful sausages that can easily work with this recipe as well.
More Classic Dinner Recipes
If you love this bangers and mash recipe, you will love these other classic dinner recipes!
Stuffed Peppers with Ground Beef
Potato Hamburger Casserole
Slow Cooker Sausage and Cabbage
Creamed Potatoes and Peas
Creamy Beef Stroganoff
Polish Cabbage Rolls
Homemade Salisbury Steak
Slow Cooker Chicken and Dumplings
30 Minute Chicken Marsala
Crockpot Chicken With Cream of Mushroom Soup
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Bangers and Mash with Beef Onion Gravy (my kids love this)Print
for the bangers (sausage)
- 1 pound sausage links I recommend pork brats!
for the mash
- 2 pounds potatoes peeled and chopped into 2 inch size pieces
- 1 cup milk
- 4 tablespoons butter
- salt & pepper to taste
for the beef gravy
- 4 tablespoons butter
- 2 large onions sliced thin
- 2 cloves garlic minced
- 2 tablespoons flour
- 4 cups beef broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- Add sausages to a large skillet over medium heat, browning each side about 5 minutes, or until fully cooked. Transfer to a dish and cover to keep warm.
- Add potatoes to a large pot of water. Bring water to a boil. Once boiling, reduce heat and cook on a low boil for 15-20 minutes or until a fork easily slides into the potatoes. Drain potatoes and place back into the pot. Add milk and 4 tablespoons butter and mix with a hand mixer until creamy and smooth. Season with salt and pepper to taste, stir again.
- In the same skillet you cooked the sausages in, melt 2 tablespoons of butter. Add slices of onions and minced garlic. Sprinkle flour over the onions and garlic in skillet and cook on medium-high heat until onions are lightly browned, about 5 minutes, stirring often. Gradually add beef broth, remaining 2 tablespoons butter, sugar, salt, pepper and cornstarch mixture into the skillet and bring to a boil. Once boiling, reduce to a low boil and continue to whisk until thickened, about 10 minutes.
- To serve: Add mashed potatoes onto a plate, put a sausage link on top of the potatoes, and then pour on the beef gravy. Eat and enjoy!