Bangers and Mash is a super simple dish, yet one of the more satisfying and comforting meals you can make. Perfectly cooked pork bratwurst sausage over buttery mashed potatoes smothered in onion gravy totally hits the spot on a cool evening.

Bangers get their name because the sausage would splatter in the skillet, sounding like mini explosions that sounded like a “bang.” Can you hear it?

Bangers and Mash in bowls on dark wood table

There are a lot of variations in the ways to prepare the bangers and the onion gravy. I prefer to keep mine simple and cook the onions with the sausage. This adds extra flavor to the onions, along with reducing the cooking time. After the sausage is browned, covering the skillet will steam the sausage and cook them faster without drying them out.

Instead of adding a lot of extra ingredients to the gravy, I like to use a high-quality and flavorful beef bone broth (or homemade chicken bone broth), which is really where a ton of the flavor of the sauce comes from. This onion gravy isn’t a thick gravy like that which is often served with turkey. It’s pretty thin but packs lots of wonderful onion flavor that mixes so great with the buttery mashed potatoes.

Equipment Used

Bangers and Mash close up

Bangers and Mash

Super comforting dish of bratwurst sausage (bangers) with flavorful onion gravy and buttery mashed potatoes.
5 from 3 votes
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Course: Main
Cuisine: English
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


  • 4 Large Fresh Pork Sausages (such as bratwurst)
  • Canola Oil
  • 1 Large Onion peeled and sliced into 1/8″ slices
  • 2 tbsp Flour
  • 1/2 cup Dry White Wine
  • 2 cups Beef Stock or Beef Bone Broth high quality, low sodium
  • Mashed Potatoes


  • Heat canola oil in a 12" cast iron skillet over medium-high heat until it just barely starts to smoke. 
  • Cook the sausage in the hot skillet, browning both sides (about 3 to 4 minutes).
  • Reduce the heat to medium and add the sliced onions. Stir to coat with oil, then cover the skillet with a lid.
  • Stir onions frequently and cook until the sausages are cooked through to 160° F and the onions are soft, about 10 minutes. *verify doneness with an instant-read thermometer.
  • Remove sausages from the skillet and keep warm.
  • Add the flour to the skillet and stir with the onions to combine.
  • Add the white wine and reduce until it is almost completely evaporated.
  • Add the beef stock and reduce until the gravy starts to thicken. 
  • Taste for seasoning and add salt & freshly ground pepper to taste. Pour and juices from the sausages back into the skillet. 
  • Serve sausages, onions and onion gravy over the top of mashed potatoes



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