Bangers and Mash with Onion Gravy is a timeless comfort food dish that’s hearty, flavorful, and incredibly satisfying. I love how the juicy, pan-seared sausages pair so perfectly with creamy mashed potatoes and a rich, savory onion gravy. It’s a simple meal that feels like a warm hug on a plate — perfect for cozy dinners any day of the week.

Why You’ll Love This Recipe

I love this recipe because it transforms basic ingredients into something deeply comforting. The sausages are crisp and juicy, the mashed potatoes are smooth and buttery, and the onion gravy is full of depth from slow-cooked caramelized onions and a splash of Worcestershire. It’s easy to prepare, and I can use whatever sausages I prefer — beef, chicken, turkey, or plant-based — depending on what I have on hand. Bangers and Mash with Onion Gravy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bangers and mash:

Sausages of choice (beef, chicken, turkey, or plant-based)
Potatoes (Yukon Gold or Russet work well)
Butter
Milk or cream
Salt and pepper

For the onion gravy:

Yellow onions, thinly sliced
Butter or oil
All-purpose flour
Beef or vegetable broth
Worcestershire sauce
Fresh thyme (optional)
Salt and pepper

Directions

I peel and chop the potatoes, then boil them in salted water until tender — about 15–20 minutes.
While the potatoes cook, I heat a skillet over medium heat and cook the sausages, turning occasionally, until browned and fully cooked through. I set them aside and keep warm.
In the same pan, I melt butter and add sliced onions. I cook them low and slow until golden and caramelized — about 15 minutes.
I stir in the flour and cook for 1–2 minutes, then gradually whisk in the broth.
I add Worcestershire sauce, thyme (if using), and season with salt and pepper. I simmer the gravy until it thickens.
I drain and mash the potatoes with butter and warm milk. I season with salt and pepper until smooth and creamy.
I plate the mashed potatoes, top with sausages, and generously spoon over the onion gravy.

Servings and timing

This recipe serves 4 and takes about 45–50 minutes from start to finish.

Variations

Sometimes I stir roasted garlic or horseradish into the mashed potatoes for a flavor boost. I’ve also made the onion gravy with a splash of balsamic vinegar for a sweet, tangy twist. If I want a gluten-free version, I thicken the gravy with cornstarch instead of flour and use GF-certified sausages and Worcestershire sauce.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. I reheat the mashed potatoes and sausages in the microwave or gently on the stovetop, and warm the gravy slowly while stirring. A splash of broth helps bring everything back to life. Bangers and Mash with Onion Gravy

FAQs

What type of sausages should I use?

I use beef, chicken, turkey, or plant-based sausages — whatever suits the mood or diet. Just make sure they’re good quality and flavorful.

Can I make the gravy ahead?

Yes, the onion gravy keeps well in the fridge for up to 3 days. I reheat it gently, stirring often until smooth.

What kind of potatoes are best?

I prefer Yukon Gold for creamy texture or Russet for fluffy mash. I always use warm milk and plenty of butter for richness.

Can I make this meal vegetarian?

Absolutely. I use plant-based sausages and vegetable broth for a fully vegetarian version — still delicious and hearty.

Is Worcestershire sauce necessary?

It adds great umami depth to the gravy, but I’ve also used a splash of soy sauce or balsamic vinegar as alternatives.

Conclusion

Bangers and Mash with Onion Gravy is the kind of meal I turn to when I want something comforting, classic, and full of rich, satisfying flavor. Whether I use chicken, beef, or plant-based sausages, it always delivers. With creamy mashed potatoes and savory gravy, it’s a dish that never fails to warm me up and bring a little comfort to the table.