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!

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

- 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.

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

- 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.

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

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

- 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.


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

- 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!
Lumpy gravy usually happens when the flour isn’t fully incorporated before adding liquid. To avoid this, whisk the flour into the butter and onions thoroughly before adding liquid. If you still end up with lumps, don’t worry – just keep whisking or strain the gravy through a sieve.
Absolutely! Traditional British “bangers” are ideal, but any fresh pork sausage works. Honey garlic, bratwurst, or even chicken sausages can be great substitutes.
During World War I and II, sausages had extra water and fillers due to meat shortages. This made them sizzle and sometimes burst (“bang”) when cooked – hence the name “bangers”!

Bangers and Mash Recipe with Sweet Apple Gravy
Ingredients
- 1 tablespoon olive oil
- 8 fresh pork sausages
- 2 tablespoons butter
- 1/2 large onion thinly sliced
- 2 garlic cloves minced
- pinch crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup apple cider (natural apple juice)* NOT apple cider VINEGAR
- 2 cups chicken stock
- 5 sprigs fresh thyme
- salt and pepper
Mashed Potatoes
- 2 lbs Yukon Gold potatoes cut into 2-inch cubes
- 2 tablespoons butter
- 1/2 cup half-and-half
- 1/2 cup buttermilk (or regular milk)
- 1 teaspoon kosher salt or more, to taste
- 1/2 teaspoon pepper
Instructions
Make the Mashed Potatoes
- Bring a large pot of water to a boil and add a large pinch of salt. Add the potatoes and boil 15 minutes or until they are easily pierced with a fork.
- Drain and return the potatoes to the pot. Let the potatoes steam in the pot for 2-3 minutes. Add half-and-half, buttermilk, salt and pepper, and mash until they are as smooth as you like them.
Make the Bangers and Gravy
- While the potatoes are boiling, heat the olive oil In a cast iron pan over medium-high heat.
- Add the sausages and cook, turning now and then to brown all sides, until cooked through. Transfer to a plate.
- Using the same pan, reduce the heat to medium and add the butter. Add the onions, red pepper flakes and thyme and cook until onions begin to color, about 5-6 minutes. Add the garlic and cook 30 seconds longer, until fragrant.
- Whisk in the flour, and cook, whisking constantly for one minute.
- Whisk in the apple cider and bring to a boil. 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.
- Place the sausages back in the pan to warm through. Spoon some mashed potatoes onto a plate, place two sausages on top, and ladle gravy over the top. Sprinkle with parsley and serve.
I would love it if you would offer email as a method to sharing your recipes. I don’t participate in social media and am attempting to cut back on paper for the environment.
Thank you!
Thank you so much for that feedback Karen! You’re totally right, I need to work on my emails for sure. If you sign for my email list in the sidebar you’ll be the first to know when I do 🙂
I cant wait to try this recipe! But, will a different oil work as well in this recipe??
Yes, you can use vegetable, canola, or pretty much any oil instead of the olive oil! 🙂
This was a wonderful recipe in terms of being a twist on hearty, British fare however my family and I found the apple cider vinegar to be overpowering in the gravy despite splitting it 50/50 with some apple juice. I just used some coconut milk to balance the flavour which helped a bit, Perhaps only using apple juice would yield a better result?
The recipe actually calls for apple cider (natural apple juice), and not apple cider vinegar, though I know this is an easy mistake to make. Regular apple juice definitely works too. I have updated the recipe so hopefully it is clearer! Thank you for your comment :)!
omg this looks SO tasty! and the sauce ingredients are such a great combination of flavors — the icing on the cake!
Thank you so much Valentina 🙂
I happen to be a huge fan of British food and I love the idea of the apple gravy, making this soon!
Yay I hope you love it Sara!
My dad introduced me to bangers and mash way back in the day and I can’t imagine how anyone couldn’t think this is delicious! Also, your photos or gorgeous!!
Thanks so much!! 🙂
I adore bangers and mash, and your twist with an apple gravy sounds delicious. Healthy-ish? 😀
Haha sure! Thanks Danielle 🙂
I’m pescetarian now, but totally remember just how delicious bangers and mash were. This is pretty much exactly how I’d make it, and I certainly miss it sometimes! I’m all heart eyes looking at these photos over here, haha.
Hmmm for the most part I think I could easily cut most meat from my diet, but this is one thing I would miss for sure!