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Meat, European

Bangers and mash with onion gravy

Bangers and mash is a British pub classic made of golden pork sausages, buttery mashed potatoes, and a rich brown onion gravy. For 4 people, it takes 50 minutes to make, has no real difficulty, and costs about €2.70 per person. The key is letting the onions caramelize slowly, which gives the gravy its deep color and flavor.

Tonight it's classic British pub food, golden sausages sitting on creamy mash and covered in a rich brown onion gravy.

Bangers and mash with onion gravy
Total time
50 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

There's no fuss here, just well browned sausages sitting on a cloud of mash and drenched in a brown gravy that simmered with the onions. The texture plays on contrasts, the crisp skin of the sausages, the soft buttery mash, and a gravy with a slight tang from balsamic vinegar and mustard. It's a simple dish that fills you up without feeling heavy.

This is the kind of dinner that works for kids and adults alike, perfect for a weeknight when you want something familiar and comforting. Mon Chou likes to bring it out in fall or winter, when a warm plate of mash and a glossy gravy are exactly what a meal needs. It also works well for guests, since its honest simplicity tends to surprise people.

The ingredients

4 people

Butcher

  • Pork chipolata sausages 8

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 4

Dairy

  • Butter 70 g
  • Milk 20 cl

Pantry

  • Flouroften in the pantry 1 tbsp
  • Beef stock cubeoften in the pantry 1
  • Balsamic vinegaroften in the pantry 1 tsp
  • Mustardoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Slice the onions and cook them over low heat in a knob of butter until deeply caramelized. 25 min

    Add a pinch of sugar at the start, it speeds up the caramelization.

  2. Cook the peeled potatoes in salted water. 20 min

    Smaller pieces cook faster and soak up less water.

  3. Brown the sausages in a skillet with the oil, turning often. 15 min

    Prick them just lightly so they keep their juices and don't shrivel up.

  4. Dust the onions with flour, stir, then pour in the stock dissolved in a glass of water, the vinegar, and the mustard, and let it thicken. 8 min

    Add the stock in small amounts to avoid lumps.

  5. Mash the potatoes with the remaining butter and hot milk, then season with salt and pepper.

    Pass the mash through a potato ricer for a smoother, fiber free texture.

  6. Mound the mash on each plate, place the sausages on top, and cover with onion gravy.

    Make a small well in the mash to hold the gravy in place.

Our tips to get it right

  • Pick a starchy potato variety like russet or Maris Piper, they make a lighter mash that doesn't turn gluey.
  • Let the gravy rest off the heat for a few minutes before serving, it thickens a bit more and coats the sausages better.
  • Baking the sausages at 180°C for 20 minutes instead of pan frying gives you more even browning and frees up a burner for everything else.

The variations

  • Swap the pork chipolatas for chicken sausages, the onion gravy still works beautifully with a lighter meat.
  • For a vegetarian version, use plant based sausages and vegetable stock instead of beef stock.
  • For picky kids, serve the mash and sausages plain, and put the onion gravy in a small bowl on the side.

What to serve it with

  • Buttered peas
  • Steamed cabbage
  • A cold brown ale

Storage

Bangers and mash keeps 2 to 3 days in the fridge in a sealed container, ideally with the mash, sausages, and gravy stored separately. The mash and gravy both freeze well for up to 2 months, though the sausages lose some texture after freezing. Reheat gently in a saucepan or microwave, adding a splash of milk to the mash if it has stiffened.

Questions about this dish

Can I use different sausages instead of chipolatas?

Yes, Toulouse style or smoked sausages both work well. Pick ones that aren't too fatty so they brown nicely without releasing too much liquid.

How do I keep the onion gravy from getting lumpy?

Pour the stock in gradually, stirring constantly, right after dusting the onions with flour. If lumps still form, just strain the gravy before serving.

Can I make the mash ahead of time?

Yes, make it a few hours ahead and reheat gently with a splash of extra milk to bring back its creamy texture. Try not to keep it longer than a day, since it loses some smoothness.

What does the balsamic vinegar do in the gravy?

It adds a touch of acidity that balances the sweetness of the caramelized onions. Cider vinegar works as a substitute if you don't have balsamic on hand.

How long does it take to make bangers and mash with onion gravy?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in bangers and mash with onion gravy?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does bangers and mash with onion gravy cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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