British
Bangers and Mash
A comforting British plate of browned pork sausages, buttery mashed potatoes, and proper onion gravy. The onions are cooked slowly until sweet, then simmered with stock and Worcestershire sauce for a glossy, savoury finish.
Watch it madeAndy Cooks · 1:01
Ingredients
- Good-quality British pork sausages4 large
- Floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks600g
- Whole milk80ml
- Unsalted butter50g
- Vegetable oil1 tbsp
- Large onions, thinly sliced2
- Plain flour1 tbsp
- Beef stock300ml
- Worcestershire sauce1 tsp
- English mustard1 tsp
- Saltto taste
- Freshly ground black pepperto taste
Method
- Put the potatoes in a saucepan of cold salted water, bring to the boil, and simmer for 15–20 minutes until tender.
- Meanwhile, heat the oil in a frying pan over medium heat and cook the sausages slowly for 18–22 minutes, turning often, until deeply browned and cooked through.
- Transfer the sausages to a warm plate and keep any fat in the pan.
- Add the sliced onions to the same pan with a pinch of salt and cook over medium-low heat for 12–15 minutes, stirring often, until soft and golden.
- Sprinkle the flour over the onions and cook for 1 minute, stirring to coat them evenly.
- Gradually stir in the beef stock, scraping up the browned bits from the pan, then add the Worcestershire sauce and English mustard.
- Simmer the gravy for 5–8 minutes until thickened and glossy, then season with salt and black pepper.
- Drain the potatoes well and let them steam dry in the pan for 1 minute.
- Warm the milk with the butter until the butter melts, then mash into the potatoes until smooth and fluffy; season to taste.
- Spoon the mash onto warm plates, place the sausages alongside or on top, and ladle over the onion gravy.
Common questions
Can I substitute the pork sausages in bangers and mash?
Yes. Use good-quality beef, chicken, or vegetarian sausages, but expect a different flavor and fat level. If using lean sausages, add a little oil when browning so they don’t dry out or stick.
How long does bangers and mash take from start to finish?
Plan on about 40–50 minutes total. The potatoes take 15–20 minutes, sausages 18–22 minutes, onions 12–15 minutes, and the gravy another 5–8 minutes. Mash can be made while the gravy finishes.
What are the most common mistakes when making the gravy and mash?
The biggest mistakes are boiling sausages too fast, undercooking onions, and adding stock too quickly so the gravy turns lumpy. For mash, don’t overwork the potatoes or they can become gluey.
Can I make bangers and mash ahead of time and store leftovers?
Yes. Store sausages, mash, and gravy separately in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of milk or stock. The dish also freezes well, though the mash may need extra butter or milk after thawing.
What’s the best way to serve bangers and mash?
Serve the sausages over a generous mound of creamy mash with plenty of onion gravy spooned over the top. Add peas, buttered cabbage, or sautéed greens on the side, and serve hot for the best texture and flavor.