Classic Bangers and Mash Recipe

Classic Bangers and Mash: The Ultimate British Comfort Food

Nothing says hearty comfort quite like bangers and mash. It’s the kind of dish that hugs your insides, crispy sausages, creamy mash, and that deep, dark onion gravy that makes everything sing.

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Ingredients

For the Bangers (Sausages):

• 6 pork sausages (Cumberland or British-style if possible)
• 1 tbsp olive oil

For the Mashed Potatoes:

• 2 lbs (about 900g) russet or Yukon gold potatoes, peeled and cubed
• 1/2 cup whole milk (warm)
• 3 tbsp butter
• Salt and pepper to taste

For the Onion Gravy:

• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp flour
• 1 1/2 cups beef stock
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Step-by-Step Instructions

1. Make the Mashed Potatoes
Boil potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with warm milk and butter. Season generously with salt and pepper. Cover and set aside.

2. Cook the Sausages
In a skillet over medium heat, warm olive oil. Add sausages and cook until browned and cooked through, turning occasionally—about 12–15 minutes. Remove and keep warm.

3. Make the Onion Gravy
In the same pan, melt butter. Add sliced onions and cook slowly until caramelized (about 10 minutes). Sprinkle in flour and stir for 1 minute to form a roux. Gradually add beef stock, whisking constantly. Stir in Worcestershire sauce. Simmer until thickened—another 5–7 minutes. Season to taste.

4. Assemble
Scoop a generous pile of mash on each plate, lay sausages on top, and smother with onion gravy.

Pro Tips

• Warm the milk before mashing potatoes—it makes them smoother and fluffier.
• Don’t rush the onions. Low and slow gives you that deep, rich flavor.
• Serve with green peas or roasted carrots for a full meal.

Nutrition Info

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	560	21g	42g	35g	4g	6g

Nutrition info is approximate and based on standard portions.

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