Bangers and mash with onion gravy

Name: Bangers and mash with onion gravy
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Pork sausages; 1.2kg Potatoes; 300g Onion; 70g Unsalted butter; 200ml Semi skimmed milk; 16g Plain flour

Hearty sausages with creamy mash and rich onion gravy.

Serves 440 minutesAbout 1320 kcal a serving2 supermarkets comparedUnder £1 a servingFreezer-friendlyKid-friendly

Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 55g carbs · 4g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Cooking for

Compare

Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

£0.52per serving

Cheapest at Tesco. The full shop costs £0.02 less than at Morrisons.Prices checked 5 October 2026. Prices and offers change, so check before you shop.

Ingredients and prices

Swipe the table to see every supermarket.

Ingredient	Tesco	Morrisons
Pork sausagesnot compared	–	–
Potatoespack 2kg · use 1.2kg	£1.56£0.08 per 100g	£1.85£0.09 per 100g
Onionpack 1kg · use 300g	£0.95£0.10 per 100g	£0.95£0.10 per 100g
Unsalted butterpack 250g · use 70g	£1.85£0.74 per 100g	£1.85£0.74 per 100g
Semi skimmed milkuse 200ml	£0.85568ml · £0.15 per 100ml	£0.85568ml · £0.15 per 100ml
Plain flouruse 16g	£0.801.5kg · £0.05 per 100g	£0.53480g · £0.11 per 100g
Basket total (full packs)	£6.01	£6.03
Cost of what this recipe uses	£2.09	£2.22
Per serving	£0.52	£0.55

Not compared (a price wasn't found at every shop, so it isn't in the totals): Pork sausages.

From your cupboard

Not in the prices above. Check you have these before you start.

100ml stock (e.g. chicken or vegetable)
1 cube vegetable stock cube
1 tbsp vegetable oil
Salt and black pepper

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Peel and chop the potatoes into even chunks, about 2cm (¾in) thick. Peel and finely chop the onion. Season the potatoes with salt and black pepper.
Place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook for about 10 minutes, until the potatoes are partially cooked but still firm. Drain the potatoes and return them to the saucepan.
Add the butter and milk to the potatoes, and mash until smooth. Season with salt and black pepper to taste. Set aside.
While the potatoes are cooking, heat a large frying pan over medium heat. Add the sausages and cook for about 10 minutes, turning occasionally, until browned all over and cooked through. Remove the sausages from the pan and set aside.
In the same pan, add the chopped onion and cook for about 5 minutes, until softened and translucent. Sprinkle the flour over the onion and stir well to combine. Cook for 1 minute, stirring constantly.
Pour in the stock and bring to a simmer. Cook for about 5 minutes, until the gravy has thickened. Season with salt and black pepper to taste. Taste and adjust the seasoning if needed.
To serve, spoon the mashed potatoes onto plates, top with the sausages, and pour the gravy over the top. Serve immediately.

Tips

To make this meal cheaper, use cheaper cuts of pork for the sausages and swap the semi-skimmed milk for a lower-fat alternative.
To batch-cook and portion this meal for the week, cook the sausages and potatoes in advance, then store them separately in the fridge or freezer. Reheat the sausages and potatoes separately, then combine them with fresh gravy before serving.
To reheat this meal safely, reheat the sausages and potatoes separately in the microwave or oven, then combine them with fresh gravy before serving. Make sure the meal is steaming hot throughout before serving.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

Pork sausages · about 200g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Sheet Pan Sausage & Veg, One-Pot Sausage and Pasta, Paella with chicken and chorizo.
Potatoes · about 800g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
Onion · about 700g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Unsalted butter · about 180g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Plain flour · about 1.484kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).