Smoky sausages nestled on a cloud of fluffy mashed potatoes and bathed in a sweet, tangy red wine gravy — this All Diet-Friendly Bangers and Mash is comfort food at its best.
Inspired by my husband’s British roots and a shared love of rich gravies, this dish is intentionally flexible. Swap the sausages and dairy to suit vegan, vegetarian, pescatarian, or omnivore preferences and still enjoy the same satisfying flavors.
Okay, but what are bangers?
“Bangers” is a cheeky British nickname for sausages. The term dates back to a time when sausages sometimes burst while cooking due to added fillers — hence the explosive nickname. Today the name is mostly playful, but calling them bangers certainly makes the dish feel more traditionally British.
Let’s talk gravy
This red wine gravy is the star. Start by slowly caramelizing plenty of red onion in butter, then add a dry-ish red wine, warm water and gravy granules to form a glossy, flavorful sauce. Pour the gravy over browned sausages and finish them in the oven so the flavors meld and the sausages stay juicy.
For entertaining or meal prep, make the mash and gravy ahead of time. When ready to serve, brown the sausages, pour over the pre-made gravy and roast until heated through. Reheat the mashed potatoes and plate the sausage and gravy on top for a fresh, hot meal.
Green tip: Industrial meat production has a large environmental footprint. Reducing meat consumption or choosing plant-based sausages for this recipe can help lower your ecological impact.
Why Make This Bangers and Mash Recipe
- Adaptable. Easy to modify for vegans, vegetarians, or meat eaters by swapping sausage and dairy ingredients.
- Irresistible gravy. The red wine gravy is rich, savory, and plate-licking good.
- Pillow-y mash. Light, creamy mashed potatoes make the ideal base for the sausages and gravy.
- Fun to make and eat. The dish is comforting, crowd-pleasing, and satisfying to prepare.
All Diet-Friendly Bangers and Mash
Marley Goldin
Equipment
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Hand mixer (optional)
Ingredients
Bangers & Gravy
- 1 large red onion
- 2 tablespoons butter
- 2 tablespoons brown sugar, tightly packed
- 1 ½ cups red wine
- 1 ½ cups warm water
- 5 tablespoons gravy starter (granules)
- 4 sausages of your choice
Mash
- 2 large russet potatoes
- 1 tablespoon unsalted butter (use nondairy for vegan)
- 3 tablespoons milk (use nondairy for vegan)
- ¼ teaspoon garlic salt
Instructions
Bangers and Gravy
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Preheat the oven to 375°F (190°C).
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Slice the red onion and cook in a medium pot with 2 tablespoons butter over medium heat for 10 minutes until it softens.
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Add the brown sugar and stir to coat the onions. Continue cooking another 10 minutes until the onions are nicely caramelized.
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Pour in the red wine and warm water, bring to a boil, then reduce for 5 minutes. Stir in the gravy granules and simmer a few minutes more until thickened.
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Meanwhile, brown the sausages in a large frying pan with a splash of olive oil over medium heat, turning so they color on all sides.
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Place the browned sausages in a baking dish, pour the gravy over them, and roast at 375°F for 30 minutes.
Mash
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Bring about 10 cups of salted water to a boil in a large pot. Peel and cut the potatoes into quarters.
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Add the potatoes to the boiling water and cook until tender when pierced with a fork, about 20–25 minutes.
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Drain the potatoes and return them to a large bowl. Add butter, milk and garlic salt.
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Use a hand mixer on high to whip the potatoes until smooth and lump-free, adding more milk if needed for desired consistency.
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Serve the mash hot, spoon the sausages and red wine gravy over the top, and garnish with chopped scallions if you like.
Pro Tips
- Take your time caramelizing the onions — soft, sweet onions make the gravy exceptional.
- Use any sausage you prefer: vegan, chicken, pork, or beef — the recipe works with all choices.
- Gravy granules are a convenient shortcut to get a glossy, flavorful sauce quickly.
- Leftover mashed potatoes can be refreshed by turning them into a casserole or reheating gently with a splash of milk.