British Bangers and Mash
Bangers and Mash is classic British comfort food made with browned pork sausages, buttery mashed potatoes and plenty of onion gravy.
Since moving to Bath, I’ve learned the best pub versions don’t need dressing up. Use good-quality pork sausages, creamy mash and plenty of onion gravy.
Serve it with peas or roasted carrots for a proper British pub-style dinner at home.
Read more in my Ultimate British Food Guide and Ultimate Guide to English Food.
Ingredients and Substitutions
Bangers and Mash comes down to three main components: sausages, mashed potatoes and onion gravy. You’ll find the complete ingredient list and measurements in the recipe card below.
- Pork sausages: In the US, look for fresh pork sausage links, Irish-style bangers or mildly seasoned pork sausages. In the UK, use Cumberland, Lincolnshire or your favorite butcher’s pork sausages.
- Potatoes: Russet potatoes make fluffy, rustic mash and are easy to find in the US. Maris Piper and King Edward potatoes are good choices in the UK. Yukon Gold potatoes also work if you prefer a creamier texture. Use them to make my Easy Mashed Potatoes.
- Butter and half-and-half: These give the potatoes their rich flavor and creamy texture. Double cream also works in the UK.
- Onion gravy: My onion gravy is my first choice, but brown gravy also works.
- Peas or Carrots: Peas are optional but a traditional choice. If you don’t care for peas, roasted carrots are also a great option.
How To Make Bangers and Mash
Make the mashed potatoes: Boil the potatoes until fork-tender. Drain them well, mash while hot and fold in the dairy and butter. Avoid overworking the potatoes or they can turn gluey.
Cook the sausages: While the potatoes are boiling, start the sausages. Heat a little oil in a large skillet over medium heat. Add the sausages and cook them slowly, turning regularly, until the casings are browned and the centers are cooked through. Pork sausages should reach 160°F/71°C, while chicken or turkey sausages should reach 165°F/74°C.
Prepare the onion gravy: Slowly cook the onions until soft and deeply golden, then finish the gravy according to the recipe directions. If you make the gravy in the sausage skillet, scrape up the browned bits left behind for even more flavor.
Build the plates: Spoon a generous mound of mashed potatoes onto each plate, add the sausages and pour the onion gravy over everything.
Sausage and Mashed Potatoes Variations
Use smoked sausage: Substitute my Smoked Sausage for the pork bangers when you want a deeper, wood-smoked flavor.
Change the mash: Replace the classic mash with garlic mashed potatoes or horseradish mashed potatoes.
Make it vegetarian: Use plant-based sausages and prepare the onion gravy with vegetable stock. Check the package directions since plant-based sausages may cook more quickly than fresh pork links.
Use extra sausages: If you have uncooked sausages left in the package, use them to make Toad in the Hole. The onion gravy works there too.
Bangers and Mash Recipe Tips and Notes
- Don’t cook the sausages over screaming-hot heat. The casings can split or burn before the centers are cooked. Medium heat gives them time to brown evenly.
- Don’t prick the sausages. Piercing the casings lets the flavorful juices escape into the pan instead of staying inside the sausage.
- Drain the potatoes thoroughly. Excess cooking water can make the mash loose and dilute the buttery flavor.
- Make extra gravy. Between the sausages and potatoes, this meal can handle more gravy than you think.
- Reheat the components separately. Warm the sausages and gravy in a skillet and loosen the mashed potatoes with a splash of milk before reheating.
If you’re a fan of British pub food, try my Shepherd’s Pie or Steak and Ale Pie next. For another British sausage recipe, make my Sausage Rolls.
Bangers and Mash
Equipment
Ingredients
MASHED POTATOES
- 1 tbsp kosher salt
- 2 lbs potatoes, skinned and cut into 1-inch pieces
- 4 tbsp unsalted butter, melted (*Note 1)
- ¾-1 cup half-and-half, warmed (*Note 1)
- ½ tsp kosher salt (*Note 2)
BANGERS
- 1 tbsp cooking oil
- 8 sausages (*Note 3)
ONION GRAVY
- 3-4 tbsp unsalted butter
- 1 large yellow onion, sliced
- 4 tbsp all purpose flour
- 32 oz beef broth or stock
- ½ tsp worcestershire sauce
- ¼ tsp ground thyme
- ¼ tsp salt + more to taste (*Note 2)
- ⅛ tsp black pepper
Instructions
MAKE THE MASHED POTATOES
- In a Dutch oven or large stockpot, add the diced potatoes and kosher salt. Add enough cold water to cover the potatoes by 1 inch. 2 lbs potatoes, skinned and cut into 1-inch pieces, 1 tbsp kosher salt
- Partially cover the pot and bring to a boil over high heat. Once the water boils reduce the heat to medium-high and cook until the potatoes can be easily pierced with a fork, approximately 15-18 minutes. Drain well and return to the pot.
- Mash until your desired consistency is reached. Use a spatula to fold in the melted butter, 1½ cups of half-and-half and salt. Add extra half-and-half, a small splash at a time, if needed. Taste and add more salt, if desired. 4 tbsp unsalted butter, melted ¾-1 cup half-and-half, warmed ½ tsp kosher salt
MAKE THE BANGERS
- While the potatoes are cooking, heat oil in a large skillet over medium high heat. Add sausages and cook, turning every 2-3 minutes, until browned on all sides. Cook time will depending on the size of the sausage – look at the back of the package for estimated time. Cook until the internal temperature is 160°F (71°C). 1 tbsp cooking oil 8 sausages
- Transfer sausages to a plate and cover to keep warm.
MAKE THE GRAVY
- Turn the heat down to medium. Add 3 tbsp of butter to the skillet if there is oil left from cooking the sausages. Add 4 tbsp if the skillet looks dry. 3-4 tbsp unsalted butter
- Once the butter is melted, add the onions and stir occasionally. Cook until softened, approximately 8-10 minutes. 1 large yellow onion, sliced
- Add the flour and cook for approx. 2-3 minutes, whisking occasionally. 4 tbsp all purpose flour
- Slowly add the beef broth, whisking constantly to avoid lumps. 32 oz beef broth or stock
- Add the worcestershire sauce, salt, black pepper, and thyme if using. Bring to a boil then reduce the heat to a slow simmer. Continue to whisk and cook for about 5 minutes until the gravy thickens. Keep in mind it will continue to thicken as it cools. ½ tsp worcestershire sauce ¼ tsp ground thyme ¼ tsp salt + more to taste ⅛ tsp black pepper ¼ tsp ground thyme
ASSEMBLE AND SERVE
- Add mashed potatoes to each plate and top with two sausages and gravy. Serve immediately for best flavor and texture.
Notes
Nutrition
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