“Bangers and Mash” is a beloved British comfort dish made from pan-fried sausages ("bangers") served over creamy mashed potatoes ("mash"), often accompanied by a rich onion gravy. Hearty, filling, and simple to prepare, it’s a pub favorite and a family dinner staple across the UK.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Bangers (Sausages)
8 pork sausages (Cumberland or Lincolnshire recommended)
1 tbsp vegetable oil
For the Mash
2 lbs floury potatoes (Yukon Gold or Maris Piper), peeled and quartered
½ cup whole milk, warmed
¼ cup unsalted butter
Salt and freshly ground black pepper, to taste
For the Onion Gravy
2 tbsp butter
2 large onions, thinly sliced
1 tsp sugar (optional, for caramelization)
2 tsp flour
1 ½ cups beef stock
1 tsp Worcestershire sauce
Salt and pepper, to taste
Optional: 1 tsp English mustard or 1 tsp balsamic vinegar for extra depth
Start with the Potatoes
1
Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil and cook for 15–20 minutes until fork-tender.
Drain well and return to pot to steam-dry for a minute.
Mash the Potatoes
2
Add butter and warmed milk to the potatoes.
Mash until smooth and creamy.
Season generously with salt and pepper. Keep warm.
Cook the Sausages
3
While the potatoes boil, heat oil in a skillet over medium heat.
Add sausages and cook for 12–15 minutes, turning occasionally, until browned and cooked through.
Remove sausages and keep warm under foil.
Make the Onion Gravy
4
In the same skillet, melt butter and add sliced onions.
Cook over medium-low heat for 10–15 minutes until deeply golden and soft.
Stir in sugar if desired, then add flour and cook for 1–2 minutes to form a roux.
Gradually pour in the beef stock, stirring to avoid lumps.
Add Worcestershire sauce and optional mustard or vinegar.
Simmer until thickened to desired consistency (5–7 minutes).
Taste and adjust seasoning.
Plate and Serve
5
Spoon a generous mound of mash onto each plate.
Top with two sausages.
Drizzle with hot onion gravy.
Optional sides: buttered peas, sautéed cabbage, or roasted carrots.
Variations
6
Swap pork for chicken or veggie sausages
Add roasted garlic to mash for extra depth
Try red wine in the onion gravy for richness
Pairing Suggestions
7
A pint of English ale or stout (e.g., Newcastle Brown, Guinness)
Red wines like Shiraz or Zinfandel
Non-alcoholic: strong black tea or spiced ginger ale
Ingredients For the Bangers (Sausages)
8 pork sausages (Cumberland or Lincolnshire recommended)
1 tbsp vegetable oil
For the Mash
2 lbs floury potatoes (Yukon Gold or Maris Piper), peeled and quartered
½ cup whole milk, warmed
¼ cup unsalted butter
Salt and freshly ground black pepper, to taste
For the Onion Gravy
2 tbsp butter
2 large onions, thinly sliced
1 tsp sugar (optional, for caramelization)
2 tsp flour
1 ½ cups beef stock
1 tsp Worcestershire sauce
Salt and pepper, to taste
Optional: 1 tsp English mustard or 1 tsp balsamic vinegar for extra depth
Directions Start with the Potatoes
1
Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil and cook for 15–20 minutes until fork-tender.
Drain well and return to pot to steam-dry for a minute.
Mash the Potatoes
2
Add butter and warmed milk to the potatoes.
Mash until smooth and creamy.
Season generously with salt and pepper. Keep warm.
Cook the Sausages
3
While the potatoes boil, heat oil in a skillet over medium heat.
Add sausages and cook for 12–15 minutes, turning occasionally, until browned and cooked through.
Remove sausages and keep warm under foil.
Make the Onion Gravy
4
In the same skillet, melt butter and add sliced onions.
Cook over medium-low heat for 10–15 minutes until deeply golden and soft.
Stir in sugar if desired, then add flour and cook for 1–2 minutes to form a roux.
Gradually pour in the beef stock, stirring to avoid lumps.
Add Worcestershire sauce and optional mustard or vinegar.
Simmer until thickened to desired consistency (5–7 minutes).
Taste and adjust seasoning.
Plate and Serve
5
Spoon a generous mound of mash onto each plate.
Top with two sausages.
Drizzle with hot onion gravy.
Optional sides: buttered peas, sautéed cabbage, or roasted carrots.
Variations
6
Swap pork for chicken or veggie sausages
Add roasted garlic to mash for extra depth
Try red wine in the onion gravy for richness
Pairing Suggestions
7
A pint of English ale or stout (e.g., Newcastle Brown, Guinness)
Red wines like Shiraz or Zinfandel
Non-alcoholic: strong black tea or spiced ginger ale
Bangers and Mash with Onion Gravy
