Sausage and mash with onion gravy is the kind of British pub dinner that never goes out of style: browned sausages, a heap of creamy mashed potatoes, sweet onion gravy, and a scoop of peas.
Often called bangers and mash in the United Kingdom, this dinner comes together in one skillet and one pot, and the gravy is built right in the pan the sausages cooked in so none of the browned flavor goes to waste. It is simple, filling, and ideal for a chilly evening.
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Why This Sausage and Mash Recipe Works
The gravy starts in the same skillet as the sausages, so the browned bits stuck to the pan dissolve into the onions and broth. Those bits are where most of the savory depth comes from.
Slowly cooked onions turn golden and sweet, and a small amount of flour thickens the broth to a glossy gravy that coats the back of a spoon. You get a rich result without cream or fancy ingredients.
Russet potatoes mashed with butter and warm milk stay fluffy and absorb gravy beautifully. Peas on the side add color and a fresh pop of sweetness.
Ingredients for Sausage and Mash
- 1/2 tablespoon olive oil, for browning the sausages
- 1 1/2 pounds pork sausages, about 8 links
- 1 large yellow onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter, added to the pan for the gravy
- 3 tablespoons all purpose flour, for the gravy
- 2 cups low sodium beef broth, for the gravy
- 1/2 teaspoon black pepper, for the gravy
- 2 pounds russet potatoes, peeled and cut into 2 inch chunks, for the mash
- 4 tablespoons unsalted butter, for the mash
- 1/2 cup whole milk, warmed, for the mash
- 1/2 teaspoon kosher salt, for the mash
- 2 cups frozen peas, for serving
- 1 tablespoon chopped fresh parsley, for garnish
Sausages: Choose high quality pork sausages with a good meat content. Cumberland, breakfast, or plain pork links all work, and the better the sausage, the better the gravy.
Yellow onion: Slice it thin and even so it softens at the same pace and melts into the gravy.
Beef broth: Low sodium beef broth gives the deepest flavor. Chicken or vegetable broth also works if that is what you have.
Russet potatoes: Starchy potatoes break down into a fluffy mash. Cut them into even chunks so they cook evenly.
Butter and milk: Warm milk keeps the mash hot and smooth. Unsalted butter lets you control the salt.
How to Make Sausage and Mash
1. Boil the potatoes. Place the potatoes in a pot, cover with cold water, and bring to a boil. Simmer until a knife slides in with no resistance, about 20 minutes.
2. Brown the sausages. Heat the oil in a large skillet over medium high heat. Cook the sausages, turning often, until browned all over and cooked through to 160 degrees F, about 8 minutes. Move them to a plate.
3. Cook the onions. Lower the heat to medium and add the butter to the drippings so you have about 2 tablespoons of fat. Cook the onion and garlic until golden, about 4 minutes.
4. Add the flour. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw taste.
5. Build the gravy. Pour in about 3/4 cup of the broth and stir into a paste, then add the rest and whisk until smooth. Simmer for 2 to 3 minutes until thick, then season with the pepper.
6. Mash the potatoes. Drain the potatoes well, return them to the hot pot, and mash with the butter, warm milk, and salt until creamy.
7. Plate the dinner. Return the sausages to the gravy to warm through, then serve over the mash with peas on the side and parsley on top.
How to Serve Sausage and Mash
Pile the mash onto warm plates, top with the sausages, and pour over plenty of gravy. For extra greens, add air fryer broccoli with Parmesan or a crisp Italian house salad. A basket of fluffy dinner rolls helps mop up the gravy, and easy green bean casserole makes a satisfying spread for a crowd.
How to Store and Reheat Sausage and Mash
Cool leftovers within 2 hours and refrigerate the sausages, gravy, and mash in separate airtight containers for up to 3 days. Reheat the gravy gently on the stove with a splash of broth or water to loosen it, and warm the mash with a spoonful of milk. Heat everything until it reaches 165 degrees F. The milk based mash does not freeze well, so plan to eat it within the refrigerator window.
Tips and Variations for Sausage and Mash
Skip the pricking: Do not prick the sausages. Cooking over medium heat keeps the juices inside and the casings intact.
Dry the potatoes: After draining, let the potatoes steam dry for a minute in the hot pot. Less water means fluffier mash.
Warm the milk: Cold milk cools the potatoes and makes the mash gummy, so warm it in the microwave first.
Fix lumpy gravy: Whisk hard, or pour the gravy through a fine strainer if lumps persist.
Deepen the flavor: Let the onions cook a few extra minutes until deep golden for a richer, sweeter gravy.
Vary the broth: Chicken broth gives a lighter gravy, and vegetable broth works if you prefer.
Try other sausages: Chicken or turkey sausages work, but they brown more quickly, so watch the heat.
Stay safe with leftovers: Cool leftovers quickly and reheat until steaming hot. For more general guidance, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Sausage and Mash
What is sausage and mash and where does it come from?
It is a classic British dinner of browned sausages served over creamy mashed potatoes with a rich gravy. The sausages are traditionally called bangers.
Can I make sausage and mash ahead of time?
Yes. Make the gravy up to two days ahead and reheat it on the stove. Cook the mash and sausages fresh for the ideal texture.
What sides go well with sausage and mash?
Peas are classic, and green beans, broccoli, or a simple salad also work well. Dinner rolls are great for soaking up extra gravy.
Can I use a different potato for the mash?
Yukon Gold potatoes give a denser, buttery mash, while russets give a fluffier one. Both are good choices.
How do I know the sausages are done?
They should be browned all over and read 160 degrees F in the center on an instant read thermometer.
Sausage and Mash with Onion Gravy
Equipment
- Large skillet
- Large pot
- Potato Masher
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- ½ tbsp olive oil for browning the sausages
- 1 ½ lb pork sausages about 8 links
- 1 large yellow onion halved and thinly sliced
- 2 cloves garlic minced
- 1 tbsp unsalted butter added to the pan for the gravy
- 3 tbsp all purpose flour for the gravy
- 2 cup low sodium beef broth for the gravy
- ½ tsp black pepper for the gravy
- 2 lb russet potatoes peeled and cut into 2 inch chunks, for the mash
- 4 tbsp unsalted butter for the mash
- ½ cup whole milk warmed, for the mash
- ½ tsp kosher salt for the mash
- 2 cup frozen peas for serving
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Boil. Cover the potatoes with cold water, bring to a boil, and simmer about 20 minutes until fork tender.
- Brown. Brown the sausages in the oil over medium high heat for about 8 minutes, turning often, until they read 160 degrees F. Set aside.
- Soften. Cook the onion and garlic in the drippings and butter for 4 minutes until golden.
- Thicken. Stir in the flour for 2 minutes, then whisk in the broth and simmer 2 to 3 minutes until glossy and thick. Add the pepper.
- Mash. Drain the potatoes, mash with the butter, warm milk, and salt, and warm the peas in the microwave.
- Serve. Pile the mash on plates, top with the sausages and gravy, and add peas and parsley.
