Here’s a classic, comforting Bangers and Mash recipe—creamy mashed potatoes, perfectly browned sausages, and rich onion gravy. Traditional, hearty, and easy!
🇬🇧 Bangers and Mash
⭐ Serves: 4
⭐ Ready in: 40 minutes
📝 Ingredients
For the Sausages
- 8 pork sausages (Cumberland or British-style preferred)
- 1 tbsp oil or butter
For the Mash
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup warm milk or cream
- Salt & pepper, to taste
For the Onion Gravy
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp flour
- 1 cup beef broth
- ½ cup onion or chicken broth (or water)
- 1 tsp Worcestershire sauce
- Salt & pepper
👩🍳 Instructions
1. Make the Mash
- Add potatoes to a pot of salted water and boil 15–20 minutes until fork-tender.
- Drain, then mash with butter and milk until creamy.
- Season with salt and pepper.
- Cover and keep warm.
2. Cook the Sausages
- Heat oil or butter in a pan over medium heat.
- Add sausages and cook 10–12 minutes, turning occasionally, until browned and cooked through.
- Remove from pan and keep warm.
3. Make the Onion Gravy
- In the same pan, melt 2 tbsp butter.
- Add sliced onions and cook 10–12 minutes until soft and caramelized.
- Sprinkle flour over onions and cook 1 minute to form a roux.
- Slowly add broth while stirring.
- Add Worcestershire sauce.
- Simmer 5–7 minutes until thickened.
- Season with salt and pepper.
4. Assemble
- Scoop generous portions of mashed potatoes onto plates.
- Add sausages on top.
- Pour warm onion gravy over everything.
🍽️ Optional Variations
- Pub-style mashed potatoes: Add mustard + chives.
- Guinness onion gravy: Swap ½ cup broth for stout.
- Cheesy mash: Add 1 cup cheddar.
- Crispy sausages: Finish them under the broiler for 2 minutes.
If you’d like, I can give you a one-pan version, slow-cooker gravy, or Irish-style colcannon mash!
