Bangers and Mash with Onion Gravy

A national treasure done right — properly browned sausages, a mountain of buttery mash, and a deeply savoury onion gravy built on slow-cooked onions, Madeira and a secret hit of Marmite and Bovril. It is quick, thrifty and endlessly comforting, the sort of supper the whole family asks for by name. The gravy is where the magic happens.

Why this works

• Cooking the onions slowly to a deep colour is the heart of the gravy — that caramelisation is pure, savoury sweetness.
• Madeira, Bovril and Marmite stack up layers of umami, so the gravy tastes long-simmered even though it is quick.
• Frying the sausages until deeply coloured, not just cooked, adds flavour through the browning.
• Baking the potatoes before ricing gives a drier, fluffier mash than boiling, so it takes on butter and cream beautifully.

Ingredient notes and swaps

• Use any sausages you love — classic pork, Cumberland, or a herby banger; the gravy suits them all.
• No Madeira? A splash of red wine or a dry sherry works well in the gravy.
• Marmite and Bovril are the secret savoury boost; a good beef stock cube helps if you are without.
• Baked-and-riced potatoes give the fluffiest mash, but a well-drained boil is fine too.

Bangers and Mash with Onion Gravy

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Bangers and mash is quick and easy to make, and also makes a cheap yet very substantial meal. It's sure to be a hit with the entire family. Mildly flavoured pork sausages are traditional for bangers and mash but feel free to use any of your choice While bangers and mash makes a filling meal all on its own, you can serve it with peas, carrots, or a fresh salad for added colour and nutrition.

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Prep Time 28 minutes mins

Cook Time 36 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: British

Calories: 1730

Ingredients Method Nutrition Notes

Ingredients

  

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• 6 Pork Sausages
• 1 Tbsp Rapeseed Oil

For the Onion Gravy

• 2 Onions, peeled and sliced
• 1 Tbsp Rapeseed Oil
• 25ml Madeira
• Sea Salt and Black Pepper
• 200ml Chicken Stock
• 200ml Beef Stock
• 1 Tsp Bovril
• 1 Tsp marmite
• Knob of Butter

For the Mash

• 3 Potatoes, baked and put through a ricer
• 100g Butter
• 150ml Double Cream
• 4 Tbsp Milk
• Sea Salt and White Pepper

Method

 

1. Heat the Oil in a frying pan and cook the Onions until deeply coloured, but not burned
2. Add the Madeira, Stock, Marmite and Bovril
3. Bring to the boil then simmer for 5 minutes
4. Season, then finish with Butter
5. Pan fry the sausages until deeply coloured in a little Rapeseed Oil
6. Melt the Butter in a saucepan for the Mash
7. Add the Potato, Cream and Milk and mix thoroughly
8. Season with Salt and Pepper
9. Serve a big spoonful with the Sausages and Onion Gravy, accompanied by your choice of vegetables

Nutrition

Calories: 1730kcalCarbohydrates: 60gProtein: 43gFat: 150gSaturated Fat: 74gSodium: 2100mgFiber: 7gSugar: 14g

Notes

Don't rush the onions; cooking them slowly until deeply coloured is crucial for developing the rich, caramelised flavour that defines a good onion gravy. Keep the heat medium-low to prevent burning while ensuring they properly soften and sweeten.

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Tips for success

• Do not rush the onions; slow, deep colouring is what gives the gravy its rich flavour, so keep the heat medium-low.
• Let the sausages colour properly before turning — a good crust is flavour.
• Season the mash generously; potatoes need salt to taste of anything.

Make ahead, storage and reheating

• The onion gravy reheats brilliantly and can be made a day or two ahead — it only deepens. Mash is best fresh but will keep for a day; loosen with a little warm milk when reheating. The gravy freezes well for up to 3 months.

What to serve it with

• Peas, carrots or buttered greens are the traditional partners, with plenty of extra onion gravy at the table.

FAQ

What is the best sausage to use? Any good-quality sausage you enjoy — classic pork or Cumberland are hard to beat.

Why Marmite and Bovril in the gravy? They add deep, savoury umami that makes a quick gravy taste long-cooked.

Can I make the gravy ahead? Yes — it keeps for a couple of days and freezes well; it only improves.

How do I get really fluffy mash? Bake the potatoes rather than boil, then pass them through a ricer with butter and cream.

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