Simple Provisions

Food does not need to be fancy to be celebrated

Bangers and Mash with Beer and Onion Gravy | Simple Provisions

When the clouds hang heavy in the sky, the rivers run fast and the earth is downright soggy, I crave English pub grub. I want to duck under a medieval doorway and feel the bumps and grooves of a worn slab of wood as I lean over the bar to order a pint. A fire would be crackling in the corner as I pull up a chair under a window pane to watch the drizzle, waiting for a generous serving of bangers and mash to complete the scene.

There are no wonderfully pokey, old pubs in Kyneton, but the weather is suitably English. So when I found a packet of beautiful pork and fennel sausages from a local farm in the fridge, I knew what was coming.

Sausages are an all-season food. They’re equally happy on the BBQ destined for a slice of thin white bread and a squirt of tomato sauce, as they are in a thick stew or pasta sauce. When paired with creamy mashed potato, winter is upon us and you can have no plans other than snuggling in to the couch after a plateful. This is not energising food, it’s lazy winter afternoon food.

Bangers and Mash with Beer and Onion Gravy | Simple Provisions

This dish relies on excellent sausages. They will do most of their cooking in the oven, caressed by a bubbling gravy, which results in beautifully tender meat. You want to celebrate the full flavour that gentle cooking provides, so choose fat, butcher-made sausages, not those skinny, limp excuses you see in the supermarket.

The gravy is a combination of onions, dark beer and stock, thickened with a little flour and spiked with brown sugar. It cooks with the sausages in this one-pot wonder of a recipe and forms a thick, rich sauce. The robust flavour of the gravy belies how little effort it took to make.

Mashed potato forms the tasty base of the dish. Mash is wonderful and comforting mainly because it is such an excellent platform for butter. Whip in as much butter as your potatoes can hold and you won’t be able to resist a one-finger scoop of the mash straight into your mouth as you plate up the dish.

Bangers and Mash with Beer and Onion Gravy | Simple Provisions

Serve the sausages on top of the mash with a generous helping of gravy spooned over the top. If you haven’t already drunk the left over beer in the 50 minutes it took to cook the sausages in the oven, drink it with the meal to help you conjure up images of the English countryside.

Bangers and Mash with Beer and Onion Gravy

Serves 2


  • 4 great-quality pork sausages
  • A little oil
  • 1 large brown onion
  • A knob of butter
  • 1 lightly heaped tablespoon flour
  • 1/2 teaspoon brown sugar
  • 200ml stock
  • 100ml dark beer
  • Mashed potato to serve


Pre-heat oven to 160C/320F.

In a non-stick pan that you can put in the oven (no plastic handles!), fry the sausages in a bit of oil till lightly coloured on all sides. Remove sausages from the pan and set aside.

Peel and slice the onion into thin circles. Melt the butter in the pan and add onions, cooking over a moderate heat until the onions take on some colour.

Stir in the flour and cook for 3-4 minutes, stirring occasionally, then add the sugar. Put the sausages back in the pan, pour in the stock and beer then bring to the boil for a minute or so.

Cover the pan with a lid and place in the oven for 50 minutes. Drink the beer you didn’t use in the recipe, and prepare some creamy mash. Serve sausages on top of mash and spoon the rich, oniony gravy over the lot.

Recipe from my favourite English cook: The Kitchen Diaries II: A Year of Simple Suppers by Nigel Slater

53 thoughts on “Bangers and Mash with Beer and Onion Gravy

  1. ritavegas says:

    Omg! It’s jaw dropping! I really love it! What kind of stock did you use?

    1. Amelia says:

      Any stock will do Rita, but I used vegetable as it’s what I had in the freezer.

  2. sam says:

    Now this is my kind of meal!

    1. Amelia says:

      I’m glad I could bloke it up enough for you Sam :)

  3. Saskia (1=2) says:

    This is just about the perfect dinner for Father’s Day this weekend Amelia. I love your way with words. ‘Sausages caressed by a bubbling gravy’ has me all hot under the collar. I love that you exhort us to use lots of butter in the mash – it’s just not mash without lashings of butter!

    1. Amelia says:

      Genius Saskia – Father’s Day didn’t even cross my mind! Thank you for the lovely words. You won’t find me recommending restraint with butter very often.

      1. Saskia (1=2) says:

        Amelia we have quite literally just finished licking our plates! Made this for the husband tonight for Father’s Day and it went down beautifully. So tasty. I could’ve drunk that gravy straight from the jug.

      2. Amelia says:

        Brilliant! So glad you and the fam enjoyed it. Nigel Slater does blokey, English stodge so very well!

  4. paulessick says:

    Reblogged this on My Blog paul.

  5. Who doesn’t love some good bangers & mash!? No-one!
    They look sooooo good.
    Love MIM xx

    1. Amelia says:

      So true – it’s a crowd pleaser.

  6. MaryAnn says:

    I reckon you nailed it ! I agree you Do have a way with words, I was instantly transported to a gorgeous old English pub I visited in a village out of Newcastle last year. I cant wait to make this bangers and mash for my family.

    1. Amelia says:

      Thanks so much MaryAnn!

  7. KerryCan says:

    This is written so beautifully–it makes me crave the meal, even though I’m not really a sausage eater usually!

    1. Amelia says:

      I’m glad I can tempt you with a sausage!

  8. Shreya says:

    awesome ! Loved it

  9. This looks so good!! I don’t think I’ve ever actually had Bangers and Mash, but this makes me want to try it!

    1. Amelia says:

      Lily, it is time to try it! You won’t regret it, I promise.

  10. Lisa Shaw says:

    I will have to tuck this one away for the first really gray, gloomy day of fall. It looks and sounds delicious!

    1. Amelia says:

      It is Fall food, for sure.

      1. Lisa Shaw says:

        Today was that gloomy day, and this was the perfect dish to warm it up. Really delicious. I had to go to three different stores to find the right sausages, but it was worth the trip! Thanks for a lovely recipe. :-)

      2. Amelia says:

        I’m so glad you enjoyed it Lisa, and thanks so much for letting me know!

  11. I have the exact same weather/food association. :) Num num, can’t wait for winter to travel from your hemisphere to mine so I can make this kind of tucker!

    1. Amelia says:

      I’m jealous of all the tomato recipes I’m seeing from your hemisphere. Happy to do a swap!

  12. Michelle says:

    It may be nearly 100° F here today, but that is so wonderful looking it appeals nevertheless!

    1. Amelia says:

      Ha! I’m glad. You may not think that after having your oven on for 50 minutes though :) A good one for the first cold day of the next season.

  13. Reblogged this on Hedonistic Lucian and commented:
    This dish is so English…I want to make it.

  14. Antypasti says:

    these are my absolute favorite. I love to add some apple to my bangers to stew along and impart some more flavor and body to the gravy (if you may call it)

    1. Amelia says:

      That sounds delicious – particularly with pork sausages.

  15. Love the addition of beer! Have to try this…

  16. Love your writing as much as your beautiful recipes. thanks.

  17. Gimp says:

    oh my god, do you know how BAD this stuff is for your health?? You DON’T combine meat and potatoes WITH BEER?? Alzheimer Disease inducing. YOUR way of eating Ma’am is disgusting. this is why more than half your country is obese.

  18. Peggy says:

    I’ve never seen bangers and mash look so appealing! Definitely going to have to try this one out this fall =)

  19. Oh yum….looks so good!

  20. Buck Weber says:

    Both my parents AND my daughter have been to England, and still I have not. Guess I will have to settle for this recipe for now. Looks and sounds delicious!

  21. milkandbun says:

    Amazingly good and hearty! I already feel myself in a countryside :)

    1. Karen says:

      What beer did you and/ or everyone else use? Guinness? Extra Stout? Thanks. Making this next week.

      1. Amelia says:

        Hi Karen. Any dark beer will work, whatever you have to hand. I hope you enjoy it.

  22. Finla says:

    Sausages and potato mash is our comfort food we make them once w week, i love the way you are makinng them with onions etc…

  23. Julie pearson says:

    Cooked tonight for my daughter who lives in Manchester I am visiting from Australia it was amazing thank you !!

    1. Amelia says:

      Fantastic Julie! Have a fabulous trip.

  24. Erika says:

    My husband will love this! What kind of beer did you use, a sweeter beer like a porter or something a bit hoppier like a nut-brown?

    1. Amelia says:

      A porter would work nicely Erika. Enjoy.

  25. Lauren says:

    This looks decadently delicious and simple, which is a winning combo! I do not currently have a good pan that can go in the oven; all I have is a dutch oven, which is fairly large for the 2 person portioned meal I’m planning to make. Do you have any advice, or warnings, for letting this go on the stovetop?

    1. Amelia says:

      Hi Lauren. Dutch ovens are designed to go from stovetop to oven, so you should be absolutely fine. I hope you enjoy the bangers.

  26. Karen says:

    Oh wow! Never in my 30 years of cooking have I made bangers & mash until last night, & we all LOVED this recipe! Followed it almost exactly. Used veg broth instead of stock. Used Guinness beer. SOOOO good. Cooked in oven exactly 50 min. I think I would’ve preferred the bangars grilled. Make sure you use Ina Gartens mash recipe, with the different mustards…PERFECT with this onion gravy recipe. :)))

    1. Amelia says:

      So pleased you liked it Karen. Thanks so much for letting me know.

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