Bangers and Mash Recipe with Onion Gravy

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These Bangers and mash with onion gravy feature juicy pork sausages served over mashed potatoes and covered in an a sweet apple onion gravy. It’s an easy, comforting, and family-friendly meal that’s great for weeknights!

British food is a hot topic in my family, which has an English side and a North American side. My English family members love their classic British dishes, but other members of my family still feel that English food lives up to its less-than-stellar reputation.

I haven’t spent much time in England myself, but I hear the culinary landscape has come a long way in recent years. And I will say that British pub classics like fish and chips and bubble and squeak are some of my very favorite meals.

And another thing I know is that I LOVE bangers and mash, and I don’t know anyone who doesn’t! Besides being one of the tastiest comfort foods I know, it couldn’t be more straightforward to make.

Bangers and mash is basically sausages served with mashed potatoes and gravy. This version sticks to tradition but with a little upgrade – apple cider in the gravy. Apples and pork are a perfect pair, and with fresh thyme in the mix, the flavors are next-level good.

By the way, if you love these flavors but prefer leaner chicken breasts to sausages, give my apple brie chicken with a tangy gravy a try, it is truly restaurant worthy!

No matter how you feel about British food, it’s hard not to love this easy, family-friendly bangers and mash with onion gravy!

Ingredient Notes

For the Bangers and Gravy

Pork sausages

The sausages used for bangers and mash are usually some kind of mildly-spiced fresh pork sausage. My grocery store actually carries some that are labeled “bangers”, but you could really use any fresh pork sausage you like. I tried honey garlic sausages once and they were excellent in this.

Olive oil & butter

I like to use both olive oil and butter in the base. Olive oil helps sear the sausages to golden-brown perfection, while butter adds richness to the gravy.

Onion

For the onion gravy – you need some thinly sliced onions. Slowly cooked onions turn soft, golden, and sweet, giving the gravy a deep, rich flavor.

All-purpose flour

You’ll need some all-purpose flour to thicken the gravy, giving it that perfect, velvety consistency.

Apple cider

Natural apple cider adds a gentle sweetness that pairs beautifully with pork. I find apple cider with the other refrigerated juices in the produce aisle of my grocery store. Regular unsweetened apple juice will also work. Most importantly, please note that we’re speaking about apple cider here – NOT apple cider vinegar, which is much too acidic.

Chicken stock

I like to use chicken stock for my gravy – but you can definitely use beef stock or beef broth for a richer, heartier taste.

Fresh Thyme

A few sprigs of fresh thyme infuse the gravy with a warm, herby aroma. If you’re using dried thyme, reduce the amount to about ½ teaspoon.

For the Mashed Potatoes

These mashed potatoes are a pared down version of my mashed potatoes with caramelized leeks. They are perfectly creamy without being overly rich to compete with the gravy and sausages.

Yukon Gold potatoes

These are my go-to for mashed potatoes because they’re naturally creamy and buttery. Russet potatoes will also work but have a fluffier texture. It’s really a matter of personal preference.

Butter

Because you can’t make mashed potatoes without butter! I use unsalted butter but if you’re using salted, keep an eye on how much additional salt you add!

Half-and-Half & Buttermilk

This combo creates the perfect balance of creaminess and a slight tang. If you don’t have buttermilk, or don’t enjoy the taste – regular milk works fine.

Salt and black Pepper

To season both the gravy and the mash!

Step-by-Step Instructions

Make the Mashed Potatoes

1. Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15 minutes, or until fork-tender.

1. Drain and return them to the pot, letting them steam for a minute or two in the hot pot. Add the butter, half-and-half, buttermilk, salt, and pepper.

1. Use a potato ricer or masher to mash your potatoes until they’re as smooth or chunky as you like. I prefer to do this by hand rather than with a mixer to avoid a paste-like, gummy consistency.

Cook the Bangers

1. Heat olive oil in a cast iron skillet (or any large, heavy skillet) over medium-high heat. Add the sausages and cook, turning occasionally, until browned and cooked through. Transfer to a plate.

Make the Onion Gravy

1. In the same pan, bring the heat to medium and add the butter.

1. Stir in the onions, red pepper flakes, and thyme. Cook for about 5-6 minutes until the onions start to soften and caramelize. Add the garlic and cook for another 30 seconds.

1. Whisk in the flour and cook for 1 minute, stirring constantly.

1. Slowly pour in the apple cider, whisking to combine, and bring to a boil.

1. Add the chicken stock and bring it to a simmer. Lower heat to medium-low and simmer, stirring now and then, until gravy begins to thicken, about 10-15 minutes. Remove and discard the thyme stems. Add salt and pepper to taste.

1. Place the sausages back in the pan to warm through.

1. Spoon mashed potatoes onto a plate, top with sausages, and ladle that golden, flavorful gravy over the top. Sprinkle with fresh parsley (if you’re feeling fancy) and serve immediately!

Recipe Tips for The Best Bangers and Mash

Brown the sausages well – Let them develop a deep, golden crust before removing them from the pan. This adds flavor and leaves delicious browned bits that will make your gravy even better.

Let the mashed potatoes steam – After draining, let the potatoes sit in the pot for a couple of minutes before mashing. This helps remove excess moisture, making them extra creamy instead of watery.

Don’t rush the onions – Cooking the onions low and slow lets them caramelize and release their natural sweetness, giving your gravy a richer depth of flavor.

Adjust the gravy thickness – If your gravy is too thick, add a splash of extra stock. If it’s too thin, let it simmer a little longer until it thickens.

Storage Instructions

You can store any leftovers you have in an airtight container and they will keep well in the fridge for up to 3 days. Just keep the mashed potatoes, sausages, and gravy separate.

These bangers and mash with onion gravy also freeze well! Let them cool completely, then store in an airtight container for up to 2 months.

Serving Suggestions

With a side of veggies – A simple side of roasted carrots or sauteed carrots, steamed green beans, or buttered peas makes this meal even more satisfying!

With crusty bread – A slice of warm, crusty bread is perfect for soaking up every last drop of that rich gravy.

Make it a full British pub meal – Serve with mushy peas or a crisp side salad for an authentic touch. Try this apple pecan salad with maple vinaigrette!