Slow Cooker Bangers and Mash with Onion Gravy
Easy Slow Cooker Bangers and Mash with Onion Gravy
Slow cooker bangers and mash is the ultimate British comfort food — tender pork sausages, creamy mashed potatoes, and a rich onion gravy, all made with barely any effort. This crockpot sausage and mash recipe is perfect for busy weeknights when you want a hearty, home-cooked dinner waiting for you at the end of the day.
Bangers and mash has been a staple of British pub food for over a century. The nickname “bangers” comes from the way sausages used to burst open during cooking in the early 1900s. Today, this classic dish remains one of the most popular comfort meals in the UK and has gained a loyal following across the United States, especially during the cooler months.
Why This Slow Cooker Bangers and Mash Recipe Works
Making bangers and mash in a slow cooker takes the stress out of a traditionally multi-step meal. Here is what makes this version stand out:
– Hands-off cooking: Brown the sausages, prep the gravy base, and let the crockpot do the rest for 6 to 8 hours on low.
– Rich onion gravy: Slow-cooked onions break down into a deeply savory, thick gravy that coats every bite.
– Perfectly tender sausages: Low and slow cooking keeps the sausages juicy without drying them out.
– One-pot comfort: Everything cooks together so the flavors meld beautifully — sausage drippings enrich the gravy and potatoes.
Ingredients You Will Need
This easy bangers and mash recipe uses simple, affordable ingredients you can find at any grocery store:
– Pork sausages: Use thick, high-quality pork sausages (Cumberland or Irish-style work best). Look for sausages with at least 80% meat content for the best flavor.
– Potatoes: Yukon Gold potatoes make the creamiest mash, but Russet potatoes work well too for a fluffier texture.
– Onions: Yellow onions caramelize beautifully in the slow cooker and create the backbone of the gravy.
– Beef stock: Use a good-quality beef broth for a richer, more savory gravy. Chicken stock works as a lighter alternative.
– Flour: All-purpose flour thickens the gravy. Use cornstarch for a gluten-free version.
– Butter: Adds richness to both the mashed potatoes and the onion gravy.
– Salt and pepper: Season generously at each stage of cooking.
– Olive oil: For browning the sausages before adding them to the slow cooker.
How to Make Slow Cooker Bangers and Mash Step by Step
Step 1: Brown the Sausages
Heat olive oil in a large skillet over medium-high heat. Add the pork sausages and cook for 3 to 4 minutes per side until golden brown on all sides. Browning is optional but adds a caramelized crust and deeper flavor to the finished dish.
Step 2: Prepare the Onion Gravy Base
In the same skillet, add sliced onions and cook over medium heat for 5 to 7 minutes until soft and starting to turn golden. Sprinkle flour over the onions and stir for 1 minute to coat. Slowly pour in the beef stock while whisking to prevent lumps. Add a tablespoon of butter and season with salt and pepper. Let the mixture simmer for 2 minutes until slightly thickened.
Step 3: Assemble in the Slow Cooker
Place the peeled and quartered potatoes in the bottom of the slow cooker. Arrange the browned sausages on top of the potatoes. Pour the onion gravy over everything, making sure the sausages and potatoes are well coated.
Step 4: Slow Cook
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The potatoes should be fork-tender and the sausages fully cooked through.
Step 5: Mash and Serve
Remove the sausages and set aside. Mash the potatoes directly in the slow cooker with butter, a splash of cream or milk, and salt to taste. Plate the creamy mash, top with the sausages, and ladle the onion gravy generously over everything. Garnish with fresh parsley or chives.
Expert Tips for the Best Bangers and Mash
– Choose the right sausages: Thick pork sausages with a high meat content (80% or more) give the best results. Avoid thin breakfast sausages — they will overcook in the slow cooker.
– Do not skip browning: Searing the sausages before slow cooking adds a caramelized flavor that you cannot get otherwise.
– Add cream to the mash: A splash of heavy cream and an extra knob of butter make the mashed potatoes restaurant-quality smooth and rich.
– Use Yukon Gold potatoes: They hold their shape better during long cooking and produce a naturally creamy mash without becoming gluey.
– Thicken the gravy at the end: If the gravy is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Cook on HIGH for 10 to 15 minutes until thickened.
– Make the gravy ahead: The onion gravy can be prepared up to 3 days in advance and stored in the fridge. Reheat before pouring into the slow cooker.
Variations and Substitutions
– Chicken or turkey sausages: Swap pork sausages for chicken or turkey sausages for a lighter version with less fat.
– Vegetarian bangers and mash: Use plant-based sausages (like Beyond or Richmond Meat-Free) and vegetable stock for a fully vegetarian version.
– Guinness onion gravy: Add half a cup of Guinness stout to the gravy for a deeper, more complex flavor — a classic Irish pub twist.
– Mustard mash: Stir 2 tablespoons of whole grain mustard into the mashed potatoes for a tangy kick that pairs perfectly with pork sausages.
– Cheesy mash: Fold in a handful of shredded cheddar cheese for an indulgent, cheesy mashed potato base.
– Gluten-free gravy: Replace all-purpose flour with cornstarch or a gluten-free flour blend to thicken the gravy.
What to Serve with Bangers and Mash
Bangers and mash with onion gravy is a complete meal on its own, but these side dishes make it even better:
– Buttered peas: A classic British side that adds color and sweetness.
– Sauteed cabbage: Lightly fried savoy cabbage with butter and garlic is a traditional accompaniment.
– Steamed green beans: A simple, healthy side that balances the richness of the dish.
– Crusty bread: Perfect for soaking up the extra onion gravy.
– Roasted carrots: Honey-glazed roasted carrots add a sweet contrast to the savory sausages.
For drinks, pair this hearty meal with a pint of British ale, a glass of robust red wine like Merlot, or a cold glass of apple cider.
How to Store and Reheat Leftovers
– Refrigerator: Store leftover bangers and mash in an airtight container for up to 3 days. Keep the sausages, mash, and gravy together or separately.
– Freezer: Freeze the sausages and gravy for up to 3 months. Mashed potatoes can be frozen but may change texture slightly — add extra butter and cream when reheating to restore creaminess.
– Reheat: Warm leftovers in the microwave for 2 to 3 minutes, or in a covered oven dish at 350°F (175°C) for 15 to 20 minutes. Add a splash of beef stock to the gravy to thin it back out.
Frequently Asked Questions
Can I make bangers and mash in a crockpot?
Yes, a crockpot and a slow cooker are the same thing. Set it to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The low setting produces the most tender sausages and richest gravy.
What are the best sausages for bangers and mash?
Traditional British pork sausages, Cumberland sausages, or Irish-style pork sausages work best. Look for thick sausages with at least 80% meat content. Avoid pre-cooked or thin breakfast sausages.
Can I make slow cooker bangers and mash without browning the sausages first?
You can skip browning, but the sausages will lack the caramelized crust and deeper flavor. If you are short on time, it is still a perfectly good meal without this step.
How do I make the onion gravy thicker?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the gravy during the last 30 minutes of cooking on HIGH. The gravy will thicken as it simmers.
Can I use instant potatoes instead of fresh for the mash?
Fresh potatoes produce a far superior mash in both flavor and texture. Instant potatoes will work in a pinch but will not have the same creamy consistency. Yukon Gold potatoes are the best choice.
Is bangers and mash gluten-free?
Traditional bangers and mash contains gluten in the sausages (breadcrumb filler) and the gravy (flour). To make it gluten-free, use gluten-free sausages and substitute cornstarch for flour in the gravy.
Can I make bangers and mash ahead of time for meal prep?
Yes. Cook the sausages and gravy in the slow cooker, portion into containers, and refrigerate for up to 3 days. Make the mash fresh or reheat stored mash with extra butter and cream. This meal reheats very well.
What can I use instead of beef stock in the onion gravy?
Chicken stock makes a lighter gravy. Vegetable stock works for a vegetarian version. For extra depth, use a combination of stock and half a cup of Guinness or dark beer.
How long does slow cooker bangers and mash take to cook?
On LOW: 6 to 8 hours. On HIGH: 3 to 4 hours. The low setting is recommended for the most tender results. The potatoes should be easily pierced with a fork when done.
Can I add vegetables to slow cooker bangers and mash?
Yes. Carrots, parsnips, and turnips all work well added to the slow cooker with the potatoes. Cut them into similar-sized pieces so they cook evenly. Peas and cabbage are better added in the last 30 minutes or served on the side.
Discover the Ultimate Slow Cooker Bangers and Mash with Onion Gravy Recipe
A hearty and comforting British dish featuring succulent sausages, creamy mashed potatoes, and rich onion gravy cooked slowly to perfection in a slow cooker.
Ingredients
- High-quality pork sausages
- Potatoes
- Onions
- Beef stock
- Flour
- Butter
- Salt
- Pepper
- Olive oil
Directions
- Start by browning the sausages in a skillet over medium heat until golden on all sides.
- Peel and chop the potatoes, place in the slow cooker with salt, and cook on low for 4-6 hours until tender.
- Sauté onions in olive oil, add flour and butter to create a roux, then whisk in beef stock to make a thick gravy.
- Transfer browned sausages to the slow cooker with potatoes, pour onion gravy over them, and cook on low for 1-2 hours.
- Serve hot, garnished with parsley or chives, and enjoy with steamed vegetables or a green salad.
