Air Fryer British Bangers and Mash with Garden Peas & Extra Onion Gravy
The following is a comprehensive and time-guided recipe for producing a traditional British Bangers and Mash dish filled with Garden Peas and EXTRA Onion Gravy. For the greatest possible convenience, this dish is prepared in an air fryer. Crispy sausages, fluffy mash, sweet buttered peas, and onion gravy with a deep flavor profile are the components of this easy-to-make comfort dish that is reminiscent of a friendly pub.
Prep: 10 mins
Cook: 35 mins (simultaneous steps)
Ingredients
For the Bangers (Sausages):
6 British chicken sausages
Oil spray (optional for lean sausages)
For the Mash:
1.5 lbs (about 4 medium) floury potatoes peeled and cubed
3 tbsp butter
1/4 cup warm milk or cream
Salt and black pepper to taste
For the Garden Peas:
1 cup frozen peas
1 tbsp butter
Salt, pepper, and optional mint
For the Extra Onion Gravy:
2 large yellow onions, thinly sliced
1 tbsp butter + 1 tsp oil
1 tbsp plain flour
2 cups beef stock (or veg stock for vegetarian)
1 tsp Worcestershire sauce
1/2 tsp English mustard or Dijon
Salt & pepper to taste
Step-by-Step Instructions with Timing
Start the Gravy (0:00–0:20)
While prepping other ingredients, get the gravy going for max flavor.
Heat butter and oil in a saucepan over medium heat.
Add sliced onions and cook for 12–15 minutes, stirring often, until caramelized.
Stir in 1 tbsp flour and cook for 1–2 minutes to form a roux.
Gradually add 2 cups stock, whisking until smooth.
Add Worcestershire sauce, mustard, salt, and pepper.
Simmer until thickened and rich, about 5 more minutes.
Gravy total time: ~20 minutes
Keep warm on low heat, covered.
Air Fry the Bangers (0:05–0:20)
Preheat air fryer to 370°F (190°C) for 3–5 minutes.
Place sausages in basket (don’t overcrowd).
Air fry at 370°F (190°C) for 12–15 minutes, flipping halfway.
Check for doneness (internal temp: 160°F/71°C).
If they’re very thick, they may need up to 18 minutes.
Rest cooked sausages under foil for a few minutes.
Boil & Mash the Potatoes (0:05–0:25)
While sausages cook, boil peeled, cubed potatoes in salted water.
Boil for 15–18 minutes until fork-tender.
Drain and mash with 3 tbsp butter, ¼ cup warm milk, salt & pepper.
Add extra butter for indulgent mash or a spoon of cream cheese.
Cook the Garden Peas (0:25–0:30)
Boil or microwave 1 cup peas with a splash of water for 2–3 minutes.
Drain and toss with 1 tbsp butter, salt, pepper, and optional mint.
To Serve (0:30–0:35)
Spoon mash onto plates.
Add garden peas on the side.
Top mash with sausages.
Pour extra onion gravy generously over everything!
Storage & Reheating Tips
Store leftovers in containers for up to 3 days.
Reheat mash with a splash of milk.
Air fry sausages at 350°F (175°C) for 4–5 minutes.
Reheat gravy on the stove with a splash of stock or water if thickened.