Bangers and Mash with Crock Pot Onion Gravy from Outlander book DIA

Bangers and Mash with Crock Pot Onion Gravy from DIA

"Where the hell have you been?" I demanded.

He took time to kiss me before replying.  His face was cold against mine, and his lips tasted faintly and pleasantly of whisky.

"Mm, sausage for supper?" he said approvingly, sniffing at my hair, which smelled of kitchen smoke.  "Good, I'm fair starved."

"Bangers and mash," I said.  "Where have you been?"

He laughed, shaking out his plaid to get the blown snow off.  "Bangers and mash?  That's food, is it?"

"Sausages with mashed potatoes," I translated. "A nice traditional English dish, hitherto unknown in the benighted reaches of Scotland.  Now, you bloody Scot, where in hell have you been for the last two days?  Jenny and I were worried!"

Dragonfly in Amber (Chapter 33 - Thy Brother's Keeper)

It's a welcome home sausage for JAMMF!

I can do that. :)


My Englishman loves the occasional dish of comfort to remind him of home.  The English get a bad wrap for food a lot of the time - even around here - but Bangers and Mash is an example of simple, economical food done right -- especially when it comes with a dish of piping hot onion gravy alongside.

For those of us on this side of the pond, bangers are sausages.  They got their nickname because sausages in the past, particularly those made under rationing during World War II, were made with a lot more water and would sometimes burst when cooked over too high a heat.  That won't happen with a modern sausage, so you can remove your face shield, I promise.

These days, you can find a sausage for every occasion -- pork, beef or veggie means that everyone can partake -- you could even try OK's Homemade Lamb Sausage from Robbie Burns Day.

potatoes for bangers and mash

Peeled russet potatoes make a great year ‘round mash, but I took advantage of the harvest season here in the Northern Hemisphere and used a fresh batch of new red-skinned potatoes from my neighbour's garden.  The skins were so thin that I just scrubbed them with a soft brush and left them on for a little added taste, texture and nutrition.

I prefer to steam potatoes that I'm going to mash in about 1" of salted water instead of boiling them in a big pot of water.  I find my method makes for lighter, fluffier, less water-logged mash.  Try it and see if you agree!

To make the gravy on the stove, combine the butter and oil in a heavy-bottomed pan over med. heat.  Add the onions and thyme/rosemary and stir occasionally until the onions soften and begin to colour.  Lower the heat slightly and continue to cook, stirring occasionally until a deep caramel colour, about 35-45 minutes.

(In my years as a chef, I've caramelized a lot of onions...and unless you really have 45 minutes to stand, undisturbed, at the stove while the onions brown, it's just so MUCH EASIER to do them in the crockpot.)

bangers and mash

Show/Hide Comments


05 Sep 2012 - 10:46am

Denise Twist

Ah, a favorite around my house. With a husband and two nearly adolescent sons (read: huge food bill) this is not only Manly Food but pure comfort as well. I have a red wine and onion gravy that I make but I'm trying yours next time!

05 Sep 2012 - 2:02pm


I love the onion gravy! I usually stand over the bowl eating it with the serving spoon. I love the Toad in a Hole so I can't wait to try this too!

05 Sep 2012 - 2:28pm


Oh I've always wondered about bangers and mash!!! I can't wait to try this! Looks like the perfect meal for the cooler months. nWhat would work in place of sausage?nWill this recipe be part of the cookbook? I hope it gets published soon! I've been telling all my friends and family about it and have about 50 people anxiously awaiting the preorder from amazon!!!!


I think I need you as an agent, Lior. That's a lot of pre-orders...I'm working on that cookbook! :D

05 Sep 2012 - 2:29pm


PS have I mentioned lately about how much I LOVE your onion gravy? I have had dreams about it!

05 Sep 2012 - 5:33pm

The Suzzzz

I'm making this tonight! The onion gravy sounds really good.

05 Sep 2012 - 5:59pm

Pamela Jones

Can't wait to try!

05 Sep 2012 - 7:10pm


Oh I love the idea of caramelizing the onions in a crockpot!


Once you've done it, you'll never go back, Peggy. :)

05 Sep 2012 - 8:13pm


I have to give this a try! It looks amazing and hearty enough to fill all tummies of the hungry males in my house! Thanks Theresa!!


Donna, I've never met a male who didn't like it. Thanks for stopping by!

08 Sep 2012 - 4:30am

Belinda W. Jonak

Bangers=exploding tube liquid builds up and makes a forceful exit from the sausage. Cereal sounds safer...snap, crackle, pop.


I have never seen a modern sausage explode -- and besides, cereal for dinner sucks.

17 Sep 2012 - 2:45pm


Browning onions in the crock pot? This. Changes. Everything.


Yes, yes it does. Life is much easier now. LOL

02 Oct 2012 - 7:29pm

Murphys Beef …

Bangers & Mash with Crock Pot Onion Gravy from DIA

08 Nov 2012 - 6:30pm


This gravy is AMAZING! After trying it out with the bangers and mash, I made it in the crock pot along with a pork tenderloin (cooked all together), and even my 4-year-old couldn't get enough. Thank you so much!


I have yet to find someone who doesn't love that gravy! LOL I'm glad you're family loves it too.

21 Mar 2013 - 2:34am


Made this tonight. Fourth time now, I think. That Onion Gravy....Should be a pudding flavour. Just sayin'.

16 Aug 2014 - 12:29am


That should really say Gluten-Free and Adaptable, I guess. nnIf I'm making a gluten free gravy, I use corn or tapioca starch. Mix about 1 Tble with 2 Tble cold water...make the gravy, minus the flour, and when it's bubbling, stir in about half of the cornstarch slurry. Stir well, let it simmer another 3-4 minutes until thickened.

17 Sep 2014 - 8:04pm


I love pork and fave.

15 Aug 2014 - 10:24pm


This is under your gluten free recipe list but your gravy contains flour. Do you have a suggestion for gluten free gravy?


Pamela's artisan all purpose gluten free flour behaves exactly like regular AP Flour for cooking. Don't know about baking, but I'm pretty sure it behaves the same there too.

19 Aug 2014 - 9:54pm


This looks like something I could actually make. Yum!

17 Sep 2014 - 3:21pm


What kind of sausage do you like to use? Any particular flavors that work better than others?

02 Nov 2014 - 3:23pm

Sue V

I have a love-hate relationship with onions -- I love them in minute amounts, and they hate me in any size larger. Can you recommend a different type of gravy for this dish, one not made from onions? Thanks!


I would just make a quick gravy from the sausages, Sue. Roast the sausages in 1/4" of water in the oven, then use the drippings to make gravy on the stovetop.

02 Nov 2014 - 5:10pm

Alice Watkins

I've heard of caramelized onions in the oven before but not the crock pot. Definitely should do a huge batch. What size crock pot for this recipe?


5 to 6 quart will do this recipe and will also hold a double batch.

02 Nov 2014 - 7:49pm

Taraneh Quinn

Hi Theresa, I was wondering if I do the 10 onions how long in the crock pot? Thanks so much for sharing your love of Outlander and food!!

03 Nov 2014 - 2:12pm


Thank you so much for this blog and your recipes. You combine two of my loves; cooking and Outlander! This recipe looks like a good one.

11 Feb 2015 - 7:55pm

Carol Mackey

Just caught a Cook's Country episode making something in a crock pot--they used a collar of foil to keep the food from the sides of the pot so it wouldn't burn. Sounds like it might work if you're making a 10-onion pot of your onion gravy. I have a new CrockPot with a higher "low" setting than my old one and run into this frequently--will try this after I buy the "bangers". Going to have to come up with a substitute for the "mash"--can you imagine an (Scots) Irish (wo)man who can't eat tatties??? Maybe some 'neeps (parsnips _and_ turnips), with some cauliflower thrown in for good measure--not very authentic, but, then . . . ya do whatcha gotta do . . . =D

24 Jan 2016 - 11:01pm


Have the onion gravy on the docket to clear out some frozen Swedish meatballs from IKEA (please don't judge) and use up another pint of frozen chicken stock. However, as Swedish meatballs usually have a cream sauce, would adding 1c or less of cream or half-and-half be a way to adapt the gravy for that purpose? I'm basically adapting this plus Alton Brown's Swedish Meatball sauce recipe (this fits my timetable better than his) because they're so closely related, though this requires a lot less baby-sitting. Will let you know how it goes if you cannot respond, of course!


The cream should work, Liz...and for sure let us know how it goes!


Well, it went OK, but next time I should start the onions earlier in the day if I'm adding frozen meatballs meatballs to them! I love that this recipe is so easy to follow, though, so it'll stay in my back pocket for future reference.

28 May 2016 - 4:47am


Made double batch of onion gravy, cooked for 5 hours in crock pot, but the onions were still stewing in their own juice and were not browning. I put them in a skillet on medium high heat and it still took quite awhile for them to turn color. What went wrong in the crock pot?


Kathy, I'm not really sure what the problem was. Did you have the crock pot on low or high? I'm wondering if the double batch of onions was just to many to allow the crock pot to get hot enough on low. Maybe try it on high next time?


Well, the crock pot is quite old, but I did have it on high for awhile. Your recipe didn't say to leave the top off, so the juices could not evaporate - maybe that was the problem. I think it would be easier to just carmelize the onions in a skillet and not use the crock pot. By the way, I wear my snorkeling mask while chopping the onions to avoid all the tears!


The point of the crockpot is so that you can leave the onions unattended. I use this method regularly without any problems and I've had lots of feedback on this recipe over the years from people who love it. The recipe doesn't state to leave the lid off because if you did, it wouldn't work; the crockpot would never reach a high enough temp, no matter what setting you had it on. nnIf you prefer to carmelize them on the stove, then that's your probably your best solution.

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