If you’re searching for a dinner that truly feels like a hug on a plate, look no further than this Homemade Chicken Bangers & Mash recipe. Imagine juicy, flavorful chicken sausages nestled on a bed of creamy mashed potatoes, all smothered in a rich, fragrant onion gravy. This classic British comfort food gets a lighter twist with homemade chicken bangers, but it never skimps on flavor. And the best part? It’s surprisingly simple to make and absolutely perfect for busy weeknights or any occasion when you crave something special but don’t want to spend all day in the kitchen.
Why You’ll Love This Recipe
- Easy, Homemade Sausages: Making your own chicken sausages feels so much more impressive than it actually is, thanks to a straightforward preparation and zero-fuss ingredients.
- Big Comfort, Balanced Flavor: These bangers are packed with herbs, a touch of smokiness from the bacon, and just enough seasoning to make every bite pop. The onion gravy takes things to another level—it’s fragrant, not heavy, and absolutely essential here.
- Weeknight Savvy: You can prep the sausages ahead, and the onion gravy simmers itself to perfection while you cook your mash. It’s a complete meal that’ll wow, without demanding your entire evening.
- Versatile and Family-Friendly: This dish is a winner for all ages, but also an elegant choice for guests who need wow-factor without fuss.
Ingredients You’ll Need
Let’s break down what you’ll need and why each ingredient matters—because every part plays a delicious role!
- Boneless Skinless Chicken: Using a mix of light and dark meat gives your sausages the perfect juicy bite and robust flavor.
- Bacon: Adds subtle smokiness and a bit of the richness missed when not using all-pork bangers.
- Oven-Dried Bread: A crucial binder, the dried bread soaks up the juices and holds the texture together—don’t skip this!
- Natural Pork Casing: This gives authentic snap and shape to your sausages. Arms you with ‘butcher for a day’ bragging rights.
- Black Pepper, Kosher Salt, Sage, Onion Powder, Ground Ginger, Thyme, White Pepper, Nutmeg: These combine for that signature British sausage taste—herby, savory, and with a warm complexity.
- Olive Oil: Adds richness and moisture to the sausage mix, plus is used for cooking.
- Shortening: Helps casing slide onto the stuffer for fuss-free sausage-making.
- Onion: Essential for gravy—when slow-cooked, onions bring all the savory-sweet base this dish needs.
- Unsalted Butter & Olive Oil (for Gravy): Team up for richer flavor as the onion base caramelizes.
- Flour: Just enough to thicken your gravy to silky perfection.
- White Wine & Chicken Broth: These bring depth, tang, and lift to your gravy—don’t skimp!
- Cider Vinegar: A splash of acidity cuts richness and brightens the sauce.
- Pinch of Ground Sage, Salt, and Black Pepper: For seasoning the onion gravy just right.
Note: Good sausage starts with good meat and cold hands! Keep everything cold for the best texture.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
There’s no need to stick strictly to tradition here—make it your own with some easy swaps:
- No Grinder? No Problem: Use high-quality store-bought chicken sausage for the ultimate shortcut. You’ll still love the mash and gravy!
- Spice It Up: Add a pinch of cayenne or swap in smoked paprika for a gentle heat and color boost.
- Make it Gluten-Free: Use gluten-free bread in the sausage mix, and sub the flour in the gravy for a gluten-free blend or cornstarch slurry.
- Go Dairy-Free: Use your favorite plant-based butter and milk in the mash and gravy.
- Turkey Bangers: Swap chicken for turkey if that’s what you have—just as tasty.
How to Make Homemade Chicken Bangers & Mash
Step 1: Prep Your Ingredients
Begin by slicing your chicken and bacon into manageable strips. Pop them in the freezer for 15–30 minutes to make grinding easier—a chilled mix is key for sausage success. Meanwhile, dry out your bread in a low oven if not already crisp.
Step 2: Season and Grind
Whisk together your seasonings, then sprinkle evenly over the chilled meat and bread. Using a food grinder, alternate pieces of seasoned meat with bread. This ensures even mixing. Gather the ground mixture, drizzle in your olive oil, and gently toss until moist and evenly combined. Pop this into the fridge until you’re ready to stuff.
Step 3: Stuff the Sausages
Slip your (soaked and rinsed) pork casings onto a sausage stuffer, greased with shortening. Carefully feed the chicken mix through the tube—having a helping hand here makes things stress-free. Fill the casing evenly, then twist off into individual links. Not perfect? They’ll still taste amazing!
Step 4: Rest or Freeze
Let your sausages chill for at least an hour—this helps the flavors meld and the texture firm up. Or freeze for future busy nights!
Step 5: Prepare the Onion Gravy
While your sausages rest, make the gravy. Sauté thinly sliced onions in butter and olive oil over low heat until caramelized—give them time, it’s worth it! Stir in flour, then slowly pour in white wine and chicken broth, scraping up all those tasty brown bits. Add cider vinegar, sage, salt, and pepper, then simmer until the gravy coats your spoon, about 20 minutes.
Step 6: Cook the Sausages
In a skillet, heat a bit of olive oil to shimmering. Add your sausages, turning after 5–7 minutes so all sides brown nicely. Cover and cook until juices run clear and they reach an internal temperature of 165°F.
Step 7: Serve
Plate steaming mashed potatoes, top with golden bangers, and drown in luscious onion gravy.
Pro Tips for Making the Recipe
- Keep Everything Cold: For sausage that snaps and stays juicy, work chilled! Cold tools, meat, and quick hands are your best friends.
- Don’t Rush the Onions: Low and slow caramelizing brings out all the sweetness—totally transforms the gravy.
- Test Before You Stuff: Cook a little bit of your sausage mixture in a skillet to check the seasoning.
- Don’t Sweat the Casing: If you can’t find natural casing, form patties instead—the flavors still shine.
It’s the details that turn a good sausage into a great one. Taste and adjust as you go for best results!
How to Serve
The beauty of bangers and mash is its built-in comfort. Here’s how to make it a meal to remember:
- With Mash: Creamy, buttery mashed potatoes are the absolute must. Add a splash of milk and a pat of butter for fluffiness.
- Don’t Skimp on Gravy: Spoon that sweet-salty onion gravy over everything—potatoes, bangers, and even your peas!
- Peas or Greens: Serve with buttered peas, sautéed cabbage, or whatever green vegetable you love for a bit of color and freshness.
- A Pint of Ale or Crisp Cider: If you’re so inclined, a classic beverage just elevates the whole experience.
Make Ahead and Storage
Storing Leftovers
Keep cooked sausages, mash, and gravy in separate airtight containers in the fridge. They’ll stay fresh for up to 3 days—perfect for lunch or a speedy repeat dinner.
Freezing
Uncooked sausages freeze beautifully—just wrap well and freeze for up to 2 months. Thaw overnight in the fridge before cooking. Both the gravy and mash can also be frozen, though mash may be a bit softer when reheated.
Reheating
Gently reheat sausages in a skillet or oven at 350°F until hot. For mash and gravy, a low microwave or stovetop heat works well—add a splash of milk or broth to revive them.
Nothing beats having homemade sausages ready for a quick dinner—future you will thank you!
FAQs
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Can I use store-bought chicken sausage instead of making my own?
Absolutely! If you’re short on time or don’t have a grinder, high-quality store-bought sausages are a fantastic substitute. You’ll still want to make the onion gravy and mashed potatoes yourself—homemade touches really bring this dish together.
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What if I don’t have pork casings?
No worries—simply shape the sausage mixture into patties (like burgers) and pan-fry them. The flavor will be just as satisfying, and you still get that homemade magic.
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Can I prepare the sausages in advance?
Definitely! You can stuff and refrigerate the sausages up to a day ahead, or freeze them raw for later use. Perfect for meal prepping or entertaining.
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How can I make the onion gravy vegetarian?
It’s easy—swap out the chicken broth for a rich vegetable stock and skip the drippings from the meat. All the caramelized onion goodness will still shine through.
Final Thoughts
There’s just something about Homemade Chicken Bangers & Mash that brings instant joy to the table. Everything—the tender sausages, silky mashed potatoes, and that golden onion gravy—works together in perfect harmony. Give this recipe a try, and enjoy what just might become a new staple in your home. Happy cooking!
PrintHomemade Chicken Bangers & Mash Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9 sausages 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: British
- Diet: Halal
Description
Enjoy a comforting British classic with these flavorful homemade chicken bangers served with rich onion gravy over creamy mashed potatoes. Using a combination of light and dark chicken meat, bacon, and aromatic spices, these sausages are juicy, perfectly seasoned, and finished with a luscious, caramelized onion gravy. Perfect for a hearty main course that’s both delicious and satisfying.
Ingredients
For the Chicken Bangers
- 2 pounds boneless skinless chicken (mix of light and dark meat)
- 2 slices bacon
- 2 slices oven-dried bread
- 1 1/2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground sage
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried or ground thyme
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil, plus more for cooking
- 1 piece (about 6 feet) natural pork casing
- shortening, for greasing
For the Onion Gravy
- 1 medium onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup white wine
- 1 cup chicken broth
- 1 teaspoon cider vinegar
- Pinch ground sage
- Salt and black pepper, to taste
For Serving
- Mashed potatoes
Instructions
- Prep Chicken and Bacon – Slice the chicken and bacon into 1-inch strips and freeze them for 15 to 30 minutes. This firms up the meat for easier grinding. Cut bread into 1-inch cubes and dry in a 250°F oven for 10–15 minutes if not fully dry. Do not let the bread brown; it should be thoroughly dried out.
- Season the Meat – In a small bowl, whisk together the salt, peppers, and all spices. Sprinkle the mixture evenly over the chilled meat and bread strips.
- Grind the Mixture – Using a food grinder fitted with a fine blade, grind the meat and bread together, alternating between them to ensure even distribution. Collect the ground mixture in a large bowl. Gently mix in 2 tablespoons of olive oil. Refrigerate until ready to stuff the sausages.
- Stuff the Sausages – Fit the grinder with a large sausage stuffer tube and grease with shortening. Slip the pork casing onto the tube, leaving a few inches of tail. Feed the meat mixture into the grinder, filling the casing evenly. Form into links by tying or twisting, then refrigerate sausages for at least 1 hour before cooking, or freeze for future use.
- Prepare Onion Gravy – Heat olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and cook until softened and browned, about 20 to 30 minutes. Sprinkle in flour, then gradually add white wine, chicken broth, cider vinegar and sage. Simmer until the gravy thickens, about 20 to 30 minutes more. Adjust seasoning with salt and black pepper to taste.
- Cook the Bangers – Heat a few tablespoons of olive oil in a skillet over medium heat until shimmering. Add the sausages and gently shake the pan to prevent sticking. Cover and cook for 5–7 minutes until the bottoms are golden brown. Flip and cook another 5–7 minutes, or until browned and the internal temperature reaches 165°F.
- Serve – Serve the chicken bangers hot over a bed of creamy mashed potatoes, and generously spoon the onion gravy on top.
Notes
- Freezing the meat before grinding helps achieve a better texture for the sausage.
- Make sure the bread is completely dried out to avoid a mushy sausage mixture.
- Sausages can be prepared ahead and frozen for later use—cook from thawed for best results.
- Try adding fresh herbs or substitute turkey for chicken for variation.
- Serve with your favorite style of mashed potatoes or even roasted veggies for a complete meal.
Nutrition
- Serving Size: 1 sausage with onion gravy (excluding mashed potatoes)
- Calories: 230
- Sugar: 2g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg