Bangers and Mash (Classic British Sausage and Mash Recipe)

Sausages served over creamy mashed potatoes, often with onion gravy.

Ingredients (Serves 2–4)

For the Sausages:

• 6–8 pork sausages (Cumberland or other preferred type)

• 1 tbsp vegetable oil

For the Mash:

• 800 g potatoes, peeled and chopped

• 50 g butter

• 100 ml milk

• Salt and freshly ground black pepper, to taste

For the Onion Gravy:

• 1 large onion, thinly sliced

• 2 tbsp butter or oil

• 1 tbsp plain flour

• 300 ml beef stock

• 1 tsp Worcestershire sauce

• Salt and pepper, to taste

Preparation

1. Cook the potatoes:

   • Boil potatoes in salted water until tender (15–20 minutes).

   • Drain and mash with butter and milk until smooth. Season with salt and pepper.

2. Cook the sausages:

   • Heat oil in a frying pan over medium heat.

   • Cook sausages, turning occasionally, until golden brown and cooked through (10–12 minutes).

3. Make the onion gravy:

   • In a separate pan, sauté onions in butter until soft and caramelized.

   • Sprinkle in flour and cook 1–2 minutes.

   • Gradually add beef stock, stirring continuously until thickened.

   • Add Worcestershire sauce and season to taste.

4. Assemble the dish:

   • Serve sausages over a bed of mashed potatoes.

   • Pour onion gravy generously over the top.

Serving Suggestions

• Serve with steamed vegetables such as peas or carrots.

• Pair with ale or cider for a traditional pub-style meal.

Cooking Tips

• For extra flavor, brown sausages first and finish in the oven.

• Caramelize onions slowly for a richer gravy.

• Mash potatoes thoroughly for creamy texture.