Bangers and Mash

Alright, settle in. Let’s talk Bangers and Mash. This isn’t some fancy-pants version, mind you. This is the stuff I grew up on, the kind of meal that just *feels* like home, y’know? I remember rainy Tuesday nights, walking in the door form school, and that smell… oh man. Sausages sizzling, potatoes bubbling away. My mum would always make tons, enough for seconds (and thirds!) because she knew we’d demolish it. It’s simple, yes, but when it’s done right? Absolute perfection.

Why I Always Make This Dish

Okay, so why do I keep coming back to this? Honestly, it’s my ultimate comfort food. It’s what I make when I’ve had a rubbish day, or when the weather’s grim, or just when I need a proper hug on a plate. My family devours it – I mean, seriously. There are rarely leftovers, which is both great and slightly annoying because I sometimes look forward to it for lunch the next day! It’s also surprisingly forgiving. Mess up the gravy slightly? Doesn’t matter much when you’ve got creamy mash and good sausages.

Gathering Your Bits and Bobs (Ingredients)

You don’t need a ton of stuff for this, which is part of its beauty. Here’s what I usually grab:

• Sausages: Honestly, the star of the show. Get good quality ones. Whatever you like! Pork, Cumberland, something with apple? Go wild. About 6-8 sausages for 2-3 people is usually plenty. I try to get them form a local butcher (like this place I love) but supermarket ones are fine too.
• Potatoes: About 1kg (that’s roughly 2 pounds-ish) of a good mashing potato. Maris Piper, King Edward, or even Yukon Golds work well. You want something floury, not waxy.
• Onions: 1-2 medium ones, for the gravy. Red or brown, doesn’t matter loads, though red gives a nice colour to the gravy sometimes.
• Butter: A generous knob (or two!) for the mash. At least 50g (a few tablespoons?). Use proper butter, please. Margarine just isn’t the same here.
• Milk or Cream: About 100-150ml (maybe half a cup?). Whole milk is best for richness, but whatever’s open in the fridge will do. Some people use cream for extra decadence (and yes, it’s amazing).
• Beef Stock: About 500ml (2 cups) of good quality beef stock. Cube or powder is fine, just make it up according to the packet.
• Flour: A tablespoon or two, plain flour, to thicken the gravy.
• Oil or Fat: A splash of oil or some fat form cooking the sausages to start the gravy.
• Salt and Pepper: To taste, for the mash and the gravy. Don’t be shy with the salt for the potatoes!
• Optional extras: A splash of red wine in the gravy, a spoonful of mustard in the mash, some chives chopped into the mash. My mum always added a tiny pinch of nutmeg to the mash, swear it makes a difference.

Getting This Show on the Road (Directions)

Right, let’s get cooking. Don’t overthink it!

1. Sausage Time: Get your sausages cooking first. Pop them in a pan over a medium heat with a little oil. Cook them slowly, turning them often, until they’re lovely and brown all over and cooked right through. This takes maybe 15-20 minutes depending on size. Take them out and set them aside, but leave any lovely fat in the pan! This is crucial for the gravy flavour.
2. Potatoes Prep: While the sausages are doing their thing, peel your potatoes and chop them into roughly equal-sized chunks. Not too big, not too small, aiming for them to cook evenly, y’know? Put them in a large pot and cover them with cold water. Add a good pinch of salt – this is where the potatoes get their seasoning!
3. Boil Those Spuds: Bring the pot of potatoes to the boil, then turn it down and let them simmer gently until they are fork-tender. How long? Depends on the size, maybe 15-20 minutes? Just poke one with a fork; if it goes through easily, they’re ready.
4. Gravy Starts: While the potatoes are simmering, start the gravy. Go back to the pan where you cooked the sausages (told you to keep the fat!). Add the sliced onions and cook them over a medium heat until they are soft and starting to turn golden brown. Don’t rush this bit; slow cooked onions are key! (This is where I usually sneak a tiny bit of onion because I love them.)
5. Make the Roux: Sprinkle the flour over the cooked onions in the pan. Stir it all together and cook for a minute or two, stirring constantly. It’ll look a bit pasty, don’t worry. This is called a roux and it’s what thickens the gravy.
6. Add the Stock: Slowly pour in the beef stock, a little at a time, whisking constantly to avoid lumps. Keep whisking until it’s all incorporated and the gravy is smooth.
7. Simmer the Gravy: Bring the gravy to a gentle simmer and let it bubble away for 5-10 minutes, stirring occasionally, until it’s thickened nicely. It should coat the back of a spoon. Season with salt and pepper to taste. If you’re adding wine, do it before the stock and let it bubble away for a minute first.
8. Mash Time! Drain the potatoes *really* well. Get them back into the hot, empty pot. Add the butter and milk (or cream). Now, get mashing! Use a potato masher (or a ricer if you’re feeling fancy – makes it super smooth!). Mash until there are no lumps, adding a little more milk if needed to get your desired consistency. Taste it! Add more salt and pepper if it needs it. This is where you can stir in nutmeg, chives, mustard, whatever you fancy.
9. Bring it Together: Pop the cooked sausages back into the gravy pan to warm through for a minute or two.
10. Serve Up! Spoon a generous pile of creamy mash onto plates. Top with a few sausages and ladle that gorgeous, oniony gravy all over. Heaven!

Notes From the Kitchen (Trial and Error)

• I used to drain the potatoes and leave them in the colander while I added stuff to the pot, but putting them back in the hot pot for a minute *before* mashing helps steam off any extra water. Makes the mash less watery, trust me.
• Getting the gravy smooth can be tricky. Pouring the stock in slowly and whisking like mad helps. If it’s lumpy, you *can* push it through a sieve, but honestly, rustic lumps are part of the charm sometimes.
• Don’t undercook your sausages! Pink sausages are a no-go. But don’t burn them either, they get tough. Medium heat is your friend.

Playing Around (Variations I’ve Tried)

Once you’ve got the basic recipe down, you can mess about with it. I’ve tried different sausages – venison is good, lamb and mint wasn’t my favourite, bit weird with the gravy. You can add veggies to the mash – some cooked carrots or parsnips mashed in are lovely, makes it a bit sweeter. Mushroom gravy is a good alternative if you’re not big on onions. I also tried making a mustard mash once using wholegrain mustard and oh lord, that was good! I also tried adding peas directly into the gravy and that… wasn’t great. They went a bit mushy. Stick to serving peas on the side, I reckon.

Tools I Use (Equipment)

You’ll need a few things:

• Large saucepan for the potatoes.
• Frying pan or another saucepan for the sausages and gravy.
• Potato peeler.
• Knife and cutting board.
• Potato masher (a sturdy one!). If you don’t have one, you can use a large fork but it takes ages and your arm will ache. Or even an electric mixer, but be careful not to overwork the potatoes or they go gluey.
• Whisk for the gravy.

Keeping it for Later (Storage)

Pop any leftovers into an airtight container in the fridge. It’ll keep for 2-3 days. Reheat gently on the hob or in the microwave. Though honestly, in my house it never lasts more than a day! It’s just too good.

How I Like to Serve It (Serving Suggestions)

Mash on the bottom, sausages piled high, and drown it in gravy. That’s the rule! I always serve it with a green veg – peas or runner beans are traditional. Sometimes a spoonful of onion chutney on the side is nice too. My grandad used to have HP sauce on his, which I thought was bonkers, but hey, each to their own!

My Hard Won Wisdom (Pro Tips)

• Don’t boil your potatoes too violently; they can break up and get waterlogged. A gentle simmer is perfect.
• Use the fat from the sausages! It adds so much flavour to the gravy. If your sausages aren’t fatty, add a little butter or oil to the pan before the onions.
• Season your mash properly! It needs more salt than you think. Taste and adjust.
• Let the gravy simmer for a good 5-10 minutes at least. This cooks out the flour taste and lets the flavours meld. (I learned this trick form a chef friend).

Got Questions? (FAQ)

Can I use chicken sausages?

Yeah, absolutely! The cooking time might be a smidge shorter, just make sure they’re cooked through. Might want to use chicken stock for the gravy instead of beef, though.

My gravy is too thin! Help!

Okay, easy fix. Mix a teaspoon of cornflour (cornstarch) with a tablespoon of cold water to make a smooth paste. Stir this into the simmering gravy and cook for another minute or two until it thickens. Or just let it simmer longer.

My mash is lumpy! What went wrong?

Could be a few things. Didn’t boil the potatoes long enough? Didn’t mash properly? Using a waxy potato instead of a floury one? (Different potato types matter!) Next time make sure the spuds are really tender before draining and mash them thoroughly right away while they’re hot.

Can I make the gravy ahead of time?

Yep! You totally can. Make it, let it cool, stick it in the fridge. Gently reheat it on the hob when you’re ready. Sometimes it thickens up in the fridge, just add a splash of water or stock when reheating if needed.

★★★★★ 5.00 from 85 ratings

Bangers and Mash

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A classic British comfort food dish featuring juicy sausages served with creamy mashed potatoes, often accompanied by a rich onion gravy.

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Ingredients

• 8-12 pork sausages
• 1 kg potatoes, peeled and quartered
• 50g butter
• 100ml milk, warm
• 1 large onion, sliced
• 1 tbsp plain flour
• 500ml beef or vegetable stock
• Salt and black pepper to taste

Instructions

1. 1
   Cook the sausages: Preheat oven to 200°C (400°F) or heat a little oil in a frying pan over medium heat. Cook sausages for 20-25 minutes, turning occasionally, until golden brown and cooked through.
2. 2
   Make the mash: Place the peeled and quartered potatoes in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain well.
3. 3
   Mash the potatoes: Return the drained potatoes to the hot pot. Add the butter and warm milk. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
4. 4
   Make the gravy: While potatoes are cooking, heat a little oil or butter in a saucepan. Add the sliced onion and cook over medium heat, stirring occasionally, until softened and caramelised (about 10-15 minutes).
5. 5
   Finish the gravy: Stir the flour into the onions and cook for 1 minute. Gradually whisk in the stock, bringing the mixture to a simmer. Cook, stirring, until the gravy thickens. Season with salt and pepper.
6. 6
   Serve: Place a generous portion of mashed potatoes on each plate. Top with sausages and spoon the hot onion gravy over everything.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 650 caloriescal

Protein: 30g proteing

Fat: 40g total fatg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45g total carbohydrateg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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