Bangers and Mash with Onion Gravy
- Preparation Time: 15 Miniutes
- Cooking Time: 30 Minutes
- Total Time: 45 Minutes
- Serves: Four People
- Est. Calories: ~750 Kcal per serving
- Meal Type: Main Course
A Bit of History
Bangers and mash is a British pub classic with roots in the early twentieth century. During the First World War, meat shortages and rationing led to sausages being made with higher water content and cereal fillers. When cooked, these sausages were prone to bursting with a loud pop, which gave rise to the name “bangers”. Mashed potatoes were an economical and filling accompaniment, making the dish popular with working families.
By the mid-twentieth century, the meal had become firmly associated with British pubs and home cooking. Improvements in meat quality reduced the explosive nature of sausages, but the name remained. Onion gravy developed as the preferred sauce due to its low cost, depth of flavour, and suitability for stretching a small amount of meat into a satisfying meal.
Interesting Facts
The term “bangers” dates back to at least 1919.
Cumberland and Lincolnshire sausages are commonly used regional variations.
Onion gravy is traditionally made without cream or wine.
The dish is considered a staple of British comfort food.
Modern versions often use premium pork sausages with higher meat content.
Ingredients
Sausages and Mash
8 pork sausages
1 kg floury potatoes, peeled and chopped
50 g butter
100 ml whole milk
Salt, to taste
Black pepper, to taste
Onion Gravy
2 large onions, thinly sliced
2 tbsp vegetable oil or butter
1 tbsp plain flour
500 ml beef stock
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Method
Place the potatoes in a large pan of cold salted water. Bring to the boil, then simmer for 15 to 20 minutes until tender.
While the potatoes cook, heat the oil or butter in a frying pan over medium heat. Add the sausages and cook for 12 to 15 minutes, turning regularly, until browned and cooked through. Remove and keep warm.
In the same pan, add the sliced onions. Cook over low to medium heat for 10 minutes until soft and lightly browned.
Stir in the flour and cook for 1 minute. Gradually add the stock while stirring to avoid lumps. Add Worcestershire sauce and simmer for 5 minutes until thickened. Season to taste.
Drain the potatoes and return them to the pan. Add butter and milk, then mash until smooth. Season with salt and pepper.
Serve the sausages on a bed of mash and pour over the onion gravy.
Serving Suggestions
Serve with buttered peas or steamed green beans for balance.
Pair with wholegrain mustard or English mustard on the side.
A pint of bitter or a glass of dry cider complements the dish well.
Crusty bread can be added to mop up excess gravy.
This dish is suited to both casual family meals and traditional pub-style service.
