Bangers and mash with onion gravy
Bangers and mash with onion gravy is a dinner staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. Plan on 25 min from starting prep to plating for 4. Prep is about 5 min; the active cook or oven time is closer to 20 min. Read the whole method once before you turn on the heat. The character of the dish comes from ½ tbsp oil, sausages and unsalted butter. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. One practical flag before you start: Sausage drippings are the gravy flavour — skip lean sausages. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. We write dinner recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.
Ingredients
Method
- Heat oil over medium-high. Brown sausages, turning, until cooked through (about 8 minutes depending on size). Remove to a plate.
- You want about 2 tbsp fat left in the pan; add butter if you are short. Turn heat to medium.
- Cook onion and garlic about 4 minutes until golden.
- Stir in flour 1 minute. Add about 185 ml stock and stir to a sludge, then the rest of the stock. Whisk if lumpy. Add dark soy if using.
- Simmer 2–3 minutes until slightly thinner than you want (it thickens as it sits). Season with salt and pepper.
- Serve 2 sausages each on mash, smothered in onion gravy, peas on the side.
Tip: Sausage drippings are the gravy flavour — skip lean sausages. Adding stock in two lots (sludge then the rest) is the lump-free trick. Dark soy is only for colour; you cannot taste it.
Notes
- Putting it together for Bangers and mash with onion gravy: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
- From our tested tip, expanded: Sausage drippings are the gravy flavour — skip lean sausages. Adding stock in two lots (sludge then the rest) is the lump-free trick. Dark soy is only for colour; you cannot taste it. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
- Before the heat goes on, line up ½ tbsp oil, sausages and unsalted butter and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dinner cook of this size (4), a clear bench saves more time than any gadget.
- Shopping and mise en place: read the full ingredient list once before you start. For Bangers and mash with onion gravy, ½ tbsp oil and sausages are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.