Onion Gravy for Bangers and Mash

I’ve lived in the Uk for 16 years now and I quite like the British classic, Bangers and Mash. This is sausages and potato puree served with an onion gravy. Sausages and puree I could already do, but I needed a recipe for the gravy. This one combines a couple that I looked at on the web and has been practiced a fair few times.

Onion Gravy

Onion Gravy for Bangers and Mash

Steven Thomas
Bangers and Mash are almost always served with Onion Gravy. This is a straight forward recipes that is pretty fool proof.


  • 2 tablespoons oil
  • 2 large onions thinly sliced
  • 1 tablespoon white flour
  • 350 ml stock - chicken beef or onion
  • 100 ml red wine or beer
  • 1 teaspoon Worcestershire Sauce
  • Salt and Pepper


  • Heat the oil in a medium sized saucepan
  • Add the onions and sauté until brown (~15 minutes)
  • Sprinkle the flour over the onions and continue to cook, stirring (2-3 minutes)
  • Combine liquids in a bowl or jug (stock, wine/beer, Worcestershire Sauce)
  • Gradually add the liquids to onion mix and continue to cook until thickened
  • Partially cover and cook for a further to allow the flavours to develop, stirring occasionally (10-15 minutes)


Serve with bangers (sausages) and mash (potato puree).

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