Bangers and Mash with Onion Gravy

A great British classic: Sausages and mash with the BEST caramelised onion gravy recipe!

This is proper comfort food. Juicy sausages, buttery mash on the side, and a rich caramelised onion gravy that’s slow‑cooked for real depth of flavour. Forget any ‘quick’ onion gravy shortcuts — this one is worth every minute.

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Post updated August 2026

Sausages with onion gravy are a proper British favourite — we call it bangers and mash. We do love our quirky food names, from Toad in the Hole (sausages baked in Yorkshire pudding) to Bacon and Onion Roly Poly Pudding!

This version keeps things simple: good sausages, buttery mash on the side, and a rich caramelised onion gravy that’s worth every minute of cooking.

Recipe Top Tips!

• It will look like you’ve got far too many onions at first, but once they cook down you’ll be surprised how few remain. My ingredients photo doesn’t show all the onions I used.
• A spoonful of red currant jelly gives the gravy a lovely sheen and a touch of sweetness. Don’t worry if you don’t have any — it’s optional and not worth buying a whole jar just for this recipe. I had some left over from making braised red cabbage.
• For a proper rich onion gravy, patience is key. Slow cooking caramelises the onions, making them sticky, sweet, and full of flavour — the end result is a deep, dark, to-die-for gravy.
• If you don’t drink wine, don’t worry — once it cooks down, the alcohol evaporates completely, leaving only flavour.
• You will need a large lidded non-stick frying pan.

All ingredients below are for the onion gravy. Serve with sausages of your choice.

Ingredients

🧈 butter

🛢️ vegetable oil

🌿 fresh thyme

🧅 onions

🧂 sugar

🌾 plain flour

🍷 red wine

🍇 red wine vinegar

🥫 Worcestershire sauce

🍒 red currant jelly

🧂 beef stock

How to Make – Full Instructions in the Recipe Card Below

Start by slowly cooking the onions — this is where all the flavour comes from. Full instructions are in the recipe card below.

Once the onions are soft, uncover the pan and continue cooking until they turn sticky and caramelised.

Add the flour and stir well to coat the onions. Cook, then pour in the wine and vinegar and let the mixture reduce by half. Keep stirring to avoid any lumps.

Add the stock and Worcestershire sauce, then stir through the red currant jelly.

Simmer until the gravy thickens and turns rich and glossy.

The colour deepens beautifully as it reduces — proper onion gravy.

Check out the change in colour as the onion gravy reduces down — rich, dark and delicious!

What to serve with onion gravy

Sausages and creamy mashed potatoes are essential, but you can add peas as well if you wish. I served ours just as it is.

Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!

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sausage and mash, bangers and mash, bangers and mash with onion gravy, caramelised onion gravy

Main, Comfort Food,

British

Yield: 2

Author: Jan Bennett

Sausage and Mash with Onion Gravy

Rich and delicious onion gravy, perfect for bangers and mash (sausage and mash) or roast beef.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 20g unsalted butter
• 1 tbsp vegetable oil
• 2 sprigs thyme
• 5 medium-sized onions
• a pinch salt
• 2 tsp white sugar
• 1 tbsp plain flour (all-purpose)
• 175ml red wine
• 1 tsp red wine vinegar
• 1 x Knorr Rich Beef Stock Pot
• 1 tbsp Worcestershire sauce
• 2 tbsp red currant jelly
• 1 tsp ground black pepper

Instructions

1. In a large frying pan, melt the butter with the olive oil over medium heat. Add the thyme and cook for a minute or two to infuse the flavour, then lift out and discard the sprigs.
2. Add the sliced onions and stir to coat them in the butter and oil. Sprinkle with sugar and a pinch of salt, then cover the pan and cook slowly for about 30 minutes, stirring occasionally. Remove the lid and continue to cook for about 15 minutes until sticky and caramelised.
3. Meanwhile, cook your sausages and make the mash (if serving).
4. Stir the flour through the onions until evenly coated. Cook for a minute or two, then pour in the red wine and red wine vinegar. Increase the heat and let it bubble, reducing by half while stirring to prevent lumps.
5. Pour in the beef stock and Worcestershire sauce, stirring well. Add the red currant jelly and bring the gravy to a boil. Reduce the heat and simmer for 8–10 minutes until the gravy darkens and thickens enough to coat the back of a spoon. Add a splash of water if it becomes too thick.
6. Season with black pepper and taste before adding extra salt—the stock pot usually provides enough. Serve the gravy over sausages and mashed potatoes.

Notes

Use a large, lidded frying pan. Slow cooking the onions is key — don’t rush this step. Red currant jelly adds richness. The wine cooks down completely, leaving only flavour. Use good beef stock for the best depth. Serve with sausages and mashed potatoes.

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