Bangers and Mash is an affectionately named British classic of sausages smothered in rich, caramelised onion gravy—served over creamy mashed potato and peas. This one-skillet version replaces store-bought gravy powder with a homemade sauce that takes just 20 minutes and tastes infinitely better.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
Remove sausages onto a plate. Turn heat down to medium.
2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter.
Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
Cook off flour 1 minute: Add flour and mix through. Then cook, stirring constantly for 1 minute.
Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth. Add dark soy, if using.
Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
Season: Add salt and pepper. Stir, taste, then add more salt if you want.
Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)
Store cooled gravy in an airtight container for up to 2 days; cooked sausages keep for 3 days. Reheat gravy gently over medium heat with a splash of stock if needed.
Yes. Prepare the gravy up to step 7, cool, and refrigerate for up to 2 days. Reheat gently in a saucepan over medium heat, thinning with a splash of stock if needed.
Cook for around 8 minutes total (timing varies by sausage size), turning frequently. They should be deeply browned all over and feel firm when pressed.
Use a whisk when adding the beef broth gradually, mixing the onion and flour into a smooth paste before adding the remaining liquid.
Yes—any quality sausage works (pork, beef, Italian, or plant-based). Adjust cooking time if they're significantly thicker or thinner than standard pork bangers.
The recipe notes Creamy Cauliflower Mash as an alternative.
