Bangers and Mash

Bangers and mash is a true British classic — simple, comforting, and incredibly satisfying. Juicy sausages served with creamy mashed potatoes and rich onion gravy make this a meal that never goes out of style. It’s the kind of dish that feels like home cooking at its best, perfect for cosy evenings and family dinners.

This recipe focuses on getting the basics right: well-browned sausages, smooth buttery mash, and a deeply flavoured gravy made from onions cooked slowly until sweet and golden. Nothing fancy, just honest food that delivers every time.

Ingredients

For the Mash

• 1 kg potatoes, peeled & chopped

• 50g butter

• 50–80ml milk (more if you want it creamier)

• Salt & pepper

For the Sausages

• 6–8 good quality pork sausages

For the Onion Gravy

• 1 large onion, thinly sliced

• 1 tbsp butter

• 1 tbsp oil

• 1 tbsp flour

• 400ml beef stock

• 1 tsp Worcestershire sauce

• Salt & pepper

🍳 Instructions

1️⃣ Boil the potatoes

• Add potatoes to a pot of salted water.

• Boil for 12–15 minutes until soft.

2️⃣ Cook the sausages

Fry or air fry:

👉 Pan method

• Heat a pan with a little oil.

• Cook sausages for 12–15 minutes, turning until browned and cooked through.

👉 Air fryer (quick option)

• 180°C for 12–14 minutes.

3️⃣ Make the onion gravy

• In a pan, melt butter + oil.

• Add sliced onions and cook 8–10 minutes until soft and caramelised.

• Stir in 1 tbsp flour and cook for 1 min.

• Slowly pour in beef stock, stirring well.

• Add Worcestershire sauce, salt & pepper.

• Simmer 5–7 minutes until thick.

4️⃣ Mash the potatoes

• Drain potatoes.

• Add butter + milk.

• Mash until smooth.

• Season with salt & pepper.

5️⃣ Serve

Mash on the plate → sausages on top → pour that rich onion gravy all over.

🔥 Tips for the Best Bangers & Mash

• Use good-quality pork sausages for best flavour

• Let the onions cook slowly for sweeter gravy

• Add a splash of cream to the mash for extra richness

• A pinch of mustard in the gravy = amazing

• Air fry sausages for a quicker, crispier finish

❤️ Why You’ll Love It

This bangers and mash recipe is hearty, familiar, and easy to make. It uses everyday ingredients and straightforward steps, making it ideal for weeknights while still feeling like a proper sit-down meal.

You’ll love how flexible it is — you can use your favourite sausages, adjust the mash to your liking, and make the gravy as rich or light as you prefer. It’s also a great dish for feeding a crowd, as it scales up easily without losing flavour.

Most importantly, it’s comfort food in its purest form: filling, warming, and always satisfying.

⏱ Prep: 10 min  🔥 Cook: 25-30 min  🕒 Total: 35-40 min  🍽 Servings: 3-4

Recipe Variations

• Sausage swap: Try beef, chicken, or vegetarian sausages.

• Extra richness: Add a splash of cream to the mash.

• Herby gravy: Add thyme or rosemary to the onions.

• Mustard mash: Stir in a spoon of wholegrain mustard.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days.

• Reheating: Reheat mash gently with a splash of milk; reheat sausages and gravy separately.

• Freezing: Mash and gravy freeze well; sausages are best cooked fresh.

Frequently Asked Questions

Can I make bangers and mash ahead of time?
Yes — prepare the mash and gravy in advance and reheat gently before serving.

What sausages work best?
Traditional pork sausages work well, but any good-quality sausage will do.

Can I make this vegetarian?
Absolutely — use vegetarian sausages and vegetable stock for the gravy.

Author

Recipe by Mark – home cook and founder of Slice and Serve.
I share comforting, everyday recipes made to be enjoyed without stress.
👉 Learn more on the About the Author page.