Bangers and mash with onion gravy recipe


Rick Stein bangers and mash recipe

There are few dishes that match the comfort levels achieved by bangers and mash with a proper onion gravy. This is Rick’s recipe from his new series, Rick Stein’s Food Stories, which is very much inspired by his visit to a pig farm that produces the finest Lincolnshire sausages.

Ingredients for Rick’s bangers and mash with onion gravy recipe


  • 8 Lincolnshire sausages
  • Oil
  • 1kg floury potatoes such as Maris Piper or King Edwards, peeled and cut into 5cm chunks
  • 50g butter
  • 120ml milk or cream
  • 8 spring onions, trimmed and chopped
  • Salt and pepper

For the onion gravy:

  • 40g butter
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 sticks celery, peeled and chopped
  • 2 tsp plain flour
  • 4 bayleaves
  • A few sprigs of thyme
  • 325ml red wine
  • A good glug of Vin Cotto (if you have it)
  • 450ml beef stock
  • Salt and pepper

How to make Rick’s bangers and mash with onion gravy recipe

  1. Cook the sausages in a frying/griddle pan, oven or on the barbecue.
  2. Boil the potatoes until tender, drain well and then pass through a ricer or mash very well or use a hand held whisk to break up any lumps. Add the butter and milk/cream, stir through the spring onions and season with salt and pepper, keep it warm. 
  3. Start the gravy by melting the butter in a pan and add the onions, carrot and celery and fry until golden and starting to soften. Add the flour and make a roux like mixture, cook for a minute before adding the red wine, stock, and Vin Cotto. Keep stirring and bring up to a boil to thicken, reduce down to intensify the flavour and season with salt and pepper.
  4. Serve 2 sausages per person on top of the mash potatoes and spoon over the gravy, serve with greens or peas if desired. 

Happy cooking


Charlie Stein’s wine pairing

I love a light Beaujolais with bangers and mash, go for one with a bit more grip, a Cote du Brouilly.

Rick Stein’s Food Stories

Rick’s new book, Rick Stein’s Food Stories, accompanies the BBC Two TV series of the same name which celebrates his favourite recipes from recent travels around the UK – including Cumbria, Belfast, Bristol and Birmingham. Pre-order a signed copy from our online shop.