Bangers and Mash with Creamed Onion Sauce

Total Time
Prep 25 mins
Cook 35 mins

This is one version of a traditional English dish -- true comfort food!

Ingredients Nutrition


  1. Preheat the oven to 400 F or 200 degrees C.
  2. Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
  3. Bring to a boil, then turn down the heat immediately.
  4. Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
  5. Meanwhile, peel the potatoes and cut into chunks.
  6. Rinse and boil in lots of salted water.
  7. Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
  8. Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
  9. Discard the rosemary stalk, sift the flour over the top and stir.
  10. Add the mustard and 1 cup of the milk.
  11. Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
  12. Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
  13. Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
  14. Divide onto plates, top with the sausages and a generous spoonful of gravy.
Most Helpful

Mmmm! True comfort food. My husband can't eat pork, so I used beef sausages instead. Still stasted good. Its easy to make. I served it with peas and honey/sesame carrot and it was wonderful. Do try it.

Sandra Hyde November 09, 2002

Easy and flavorful - I think the choice of "bangers" have a lot to do with it, too. We use Johnsonville's Irish Garlic Sausage and slice it since it comes in rather large links. DH requests this dish about once a week. Thanks for the great recipe.

Allison Williams November 02, 2003

I've used this recipe for its onion gravy several times, so thought I ought to weigh in. I just simmer kielbasa for 20 min. and use a good instant potato mix, but the gravy makes it special! There's only two of us eating it so I use 1 onion. We love it, thanks!

Gen Moore September 28, 2007