CLASSIC BANGERS AND MASH
Classic Bangers and Mash is the ultimate British comfort food! Juicy sausages are served over creamy mashed potatoes and topped with rich onion gravy. It’s hearty, homely, and perfect for cosy family dinners.
Ingredients
- 8 pork sausages traditional British bangers or any good-quality variety
- 2 tablespoons vegetable oil
- 1 tablespoon butter
For the Mashed Potatoes:
- 900 g 2 lbs potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk or cream
- Salt and black pepper to taste
For the Onion Gravy:
- 1 tablespoon butter
- 1 large onion thinly sliced
- 1 teaspoon sugar
- 1 tablespoon flour
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Cook the Sausages: Heat oil and butter in a large skillet over medium heat. Add sausages and cook for 12–15 minutes, turning often, until browned and cooked through. Remove and keep warm.
- Make the Mashed Potatoes: Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter, milk, salt, and pepper until creamy.
- Prepare the Onion Gravy: In the same skillet, melt butter and sauté onions for 8–10 minutes until golden and soft. Sprinkle sugar and flour, stirring for 1 minute. Gradually pour in beef stock while stirring. Add Worcestershire sauce, then simmer for 5–7 minutes until thickened.
- Assemble: Spoon mashed potatoes onto plates, top with sausages, and pour the rich onion gravy over the top.
Notes
- Make Ahead: Gravy and mashed potatoes can be made ahead and reheated before serving.
- Variations: Try chicken or beef sausages, add garlic to the mash, or use caramelised onions for extra flavour.
- Serving Suggestion: Serve with peas, roasted carrots, or a side of cabbage for a complete British pub-style meal.