Bangers and Mash is the ultimate comfort food dinner—juicy sausages, buttery mashed potatoes, and rich onion gravy spooned over everything. Whether you’re making it for St. Patrick’s Day or just need a cozy meal to warm up a cold evening, this version is simple, hearty, and full of flavor.
Why I make this recipe on repeat
Let’s be honest—there are a million sausage and mash recipes online. But this is the one I always come back to:
- Perfectly browned sausages – Crisp and golden on the outside, juicy inside.
- Deeply flavorful onion gravy – Starts with just two onions and takes only around 30 minutes from start to finish, but tastes like you simmered it all day.
- Comfort food done right – Serve it with mashed potatoes and peas and it’s a classic, cozy dinner that everyone loves.
Printable recipe
Bangers and Mash: Sausages in Onion Gravy
Ingredients
For the sausages & gravy:
- ½ tablespoon oil
- 6 sausages (pork recommended)
- 2 small-medium onions (halved and thinly sliced (about 1.5-2 cups))
- 2 cloves garlic (minced)
- 3 tablespoons flour
- ⅓ cup dry red wine (or extra broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- salt & pepper (to taste)
To serve:
- mashed potatoes
- peas
Instructions
- Brown the sausages: Heat oil in a large skillet over medium-high heat. Add sausages and cook for 8–10 minutes, turning occasionally, until browned on all sides. Remove from pan and keep warm.½ tablespoon oil, 6 sausages
- Sauté onions: Add onions to the same pan and cook over medium heat for 5–10 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 2 more minutes. Sprinkle flour over the onions and stir well.2 small-medium onions, 2 cloves garlic, 3 tablespoons flour
- Make the gravy: Pour in red wine (or extra broth), scraping up any browned bits from the bottom of the pan. Slowly whisk in beef broth and Worcestershire sauce to prevent lumps. Add thyme (if using).⅓ cup dry red wine, 2 cups beef broth, 1 teaspoon Worcestershire sauce, 1 sprig thyme
- Simmer: Bring to a boil, then reduce to a simmer and cook until slightly thickened (about 5-8 minutes).
- Finish the dish: Return the sausages to the pan and toss to coat in the gravy. Simmer for a few minutes until heated through. Taste and adjust seasoning with salt and pepper.salt & pepper
- Serve: Plate sausages over mashed potatoes, ladle over gravy, and serve with peas on the side.mashed potatoes, peas
My go-to tips for the best-ever onion gravy
- Let the onions take their time: You don’t need to fully caramelize them, but don’t rush. A little golden color = big flavor.
- Deglaze properly: That splash of wine (or broth) isn’t just for liquid—it lifts all the flavor from the pan into your gravy.
- Whisk as you pour: This is key to a smooth, lump-free sauce.
- Simmer long enough: You don’t want to cook this down until it’s gummy, but make sure to simmer the gravy long enough for it to turn a deep color with a rich flavor. If it thickens too much, you can always add a splash of broth!
- Taste and season: The seasonings and sausages add salt, so always taste and season as you go – wait until the end to make any large adjustments to the salt!
What actually goes into bangers and mash?
The basics: sausages, mashed potatoes, and onion gravy. That’s it. But like any comfort food, the how makes all the difference.
- Onions: I slice them thin so they caramelize quickly. You’ll need about 1.5 to 2 cups sliced.
- Flour: This thickens the gravy—stir it in well so you don’t end up with clumps.
- Red wine: Totally optional, but it adds depth. Sub extra broth if needed.
- Beef broth: Use low sodium if you like more control over seasoning.
- Worcestershire & thyme: Optional, but they round out the flavors beautifully.
Choosing the right sausage
Not all sausages are created equal! Here’s what I’ve tested and loved:
- Pork sausages: The classic choice. Look for uncooked sausages (not precooked or smoked), like British-style bangers or mild pork bratwursts.
- Beef sausages: Totally fine if that’s what you prefer—just make sure they’re juicy and not overly lean.
- Chicken or turkey: These work too, but they’re a bit leaner and may cook faster. Watch the pan so they don’t dry out.
📌 Tip: Avoid sausages with a lot of added sugar or seasoning (like maple or Italian-style)—they can throw off the balance of the gravy.
What do you serve this with?
I always go classic: buttery mashed potatoes and peas. But if you’re feeling extra, add a side of sautéed cabbage or roasted carrots with a slice of traditional Irish soda bread (hint: that’s not the sweetened raisin kind!)—or a pint of Guinness 🍻
Leftovers?
If you do end up with leftovers (rare, but it happens 😉), here’s how to save them:
- Store: Keep sausages and gravy in an airtight container in the fridge for up to 3 days. Store mashed potatoes separately if possible.
- Reheat: Warm gently in a skillet or saucepan over low heat. Add a splash of broth to loosen the gravy if needed.
- Use creatively: Chop leftover sausages and stir them into leftover mashed potatoes and peas for a quick hash the next day.
Is this traditional Bangers and Mash?
I always get a lot of heated comments on my Shepherd’s Pie recipe 😅 so I wanted to address this. My recipe is definitely inspired by the British classic—but with a few simple tweaks to make it easier for home cooks. Traditionally, the sausages might be baked or simmered in gravy, and the gravy often uses stock cubes and water. I use a quick stovetop method with beef broth, a splash of wine (if you like), and flour for thickness.
So while it may not be exactly like your British gran’s, it’s still deeply savory, satisfying, and totally cozy.
💬 Tried this recipe?
I’d love to hear how it turned out for you! Leave a star rating and comment below—it helps more people find the recipe, and I really do read every single one. 😊
📌 Save this cozy dinner
Pin this Bangers and Mash recipe so it’s easy to find for your next comfort food craving—or when you’re planning a St. Patrick’s Day dinner!
More St. Patrick’s Day recipes
I first shared this recipe when the world stood still in 2020. Updated on 03/14/2025 with new photos and improved text. The recipe has stayed as amazing as it always was 😉
Carol L. says
Thanks for the recipe! I was looking for a good bangers and mash. Maybe something to try when you make it next time is to use HP Sauce instead of Worcestershire sauce. HP gives the gravy a little something-something. =)
Catherine Cook says
Made this for the first time tonight and it was outstanding. Wouldn’t change a thing!
Cheryl says
made exactly except served over Concannon. FANTASTIC!
Sarah says
DELICIOUS!!!
Jaci Daggett says
So delicious. I found Guiness sausages. Perfect. Great flavor
Nora says
I’m so glad, Jaci!
Toni Coppa says
Amazing!
Nora says
I’m so glad, Toni!
Sharon says
This recipe is fabulous!! Quick, easy, and tasty ?
Nora says
I’m so glad you liked it, Sharon!