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Classic Bangers and Mash

Classic Bangers and Mash

Classic Bangers and Mash is a beloved traditional British comfort food featuring juicy pork sausages served atop creamy, buttery mashed potatoes and topped with rich, caramelized onion gravy. This hearty, nostalgic dish is quick to prepare with simple ingredients, perfect for cozy weeknight dinners or family meals. Easily customizable, it offers delicious variations to suit all tastes and dietary needs.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Sausages

  • 8 good-quality pork or Cumberland sausages

Potatoes and Mash Ingredients

  • 2 lbs (900g) floury potatoes (Maris Piper or Russet), peeled and chopped
  • 4 tbsp butter
  • 1/2 cup (120ml) warm milk
  • Salt and black pepper, to taste

Onion Gravy

  • 2 large onions, finely sliced
  • 2 tbsp butter or oil
  • 1 tbsp all-purpose flour (or gluten-free flour as needed)
  • 1 1/2 cups (360ml) beef or vegetable stock
  • Optional: a pinch of mustard powder
  • Salt and pepper, to taste

Seasonings and Garnishes

  • Fresh chopped parsley or chives (for garnish)

Instructions

  1. Prepare the Potatoes: Peel and roughly chop the potatoes, then place them in a pot of cold salted water. Bring to a boil and simmer until tender, about 20 minutes, making sure they are soft enough to mash easily without lumps.
  2. Cook the Sausages: While the potatoes cook, heat a skillet over medium heat and add the sausages. Cook evenly, turning frequently, until golden brown and cooked through, about 15 minutes. Slow cooking helps keep the sausages juicy without splitting the skins.
  3. Make the Onion Gravy: In another pan, sauté the finely sliced onions in butter or oil over low heat until deeply caramelized, roughly 15 minutes. Sprinkle in the flour and cook briefly, then gradually stir in the beef or vegetable stock. Simmer gently until the gravy thickens into a glossy consistency. Season with salt, pepper, and optional mustard powder.
  4. Mash the Potatoes: Drain the cooked potatoes well and mash thoroughly with butter and warm milk. Season with salt and pepper to taste. Aim for a creamy, smooth texture without overworking the potatoes to prevent gumminess.
  5. Plate and Serve: Arrange the juicy sausages on top of a generous mound of creamy mashed potatoes. Ladle the rich onion gravy over the dish and garnish with fresh parsley or chives. Serve immediately and enjoy the comforting flavors.

Notes

  • Slow cook your sausages to avoid splitting and retain juiciness.
  • Use starchy potatoes like Maris Piper or Russet for the fluffiest mash.
  • Don’t over-mash potatoes to maintain a light and fluffy texture.
  • Caramelize onions slowly to bring out natural sweetness for richer gravy.
  • Warm your milk and butter before adding to potatoes to keep mash silky.
  • For a gluten-free version, use gluten-free flour for the gravy and check sausage ingredients.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Pan-frying and boiling
  • Cuisine: British
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 75 mg

Keywords: Bangers and Mash, British comfort food, sausages and mashed potatoes, onion gravy, traditional British recipe, easy dinner, family meal