Bangers and Mash: Sausages in Onion Gravy
Juicy sausages, buttery mashed potatoes, and rich onion gravy—this Bangers and Mash recipe is classic comfort food made easy. Perfect for St. Patrick’s Day or a cozy weeknight dinner, it’s ready in about 45 minutes and full of deep, savory flavor with minimal fuss.
Servings: 6 Servings
Calories: 410kcal
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
Notes
Nutrition is only estimated for the sausages and gravy, not the side dishes.
- Sausage options: Use pork sausages like British-style bangers or bratwursts. Avoid maple or heavily seasoned varieties.
- No wine? You can skip it and just use extra broth—the gravy still turns out rich and flavorful.
- Thickening tip: Whisk broth in slowly to avoid lumps. If the gravy gets too thick, add a splash more broth.
- Serving suggestion: Don’t skip the peas—they’re the perfect fresh contrast to the rich gravy.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 12g | Protein: 19g | Fat: 30g