British · Main · Easy
Bangers and Mash
Juicy pork sausages over buttery mashed potatoes, drowned in sweet onion gravy. The pub classic that never lets you down.
The whole recipe in 60 seconds
Bangers and Mash, in 5 ideas
- Oven-roasting sausages gives even browning with no standing over a pan
- Steam-drying the potatoes before mashing makes them fluffier, never gluey
- Slow-cooked onions are the whole flavor of the gravy, do not rush them
- Warm milk keeps the mash hot and smooth, cold milk makes it lumpy
- One prick per sausage stops splitting without losing all the juices
What you need
Ingredients
- 8 pork sausages (about 500g)
- 1kg floury potatoes, peeled and quartered
- 60g unsalted butter
- 120ml warm whole milk
- 3 large onions, thinly sliced
- 1 tbsp vegetable oil
- 1 tsp brown sugar
- 1 tbsp plain flour
- 400ml hot beef or vegetable stock
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
How to make it
Directions
- Heat the oven to 180C (160C fan). Place the sausages in a roasting tin, prick once each, and roast 25 to 30 minutes, turning once, until browned and cooked through.
- Meanwhile, boil the potatoes in salted water for 15 to 18 minutes until completely tender. Drain well and steam dry in the pan for 2 minutes.
- Mash the potatoes with the butter and warm milk until smooth and fluffy. Season well with salt and pepper, and keep warm.
- While the sausages roast, cook the onions in the oil over medium-low heat with the sugar for 15 minutes, stirring often, until soft and deeply golden.
- Stir the flour into the onions and cook 1 minute. Pour in the stock gradually, stirring, then add the Worcestershire sauce.
- Simmer 8 to 10 minutes until the gravy thickens enough to coat a spoon. Season to taste.
- Spoon the mash onto warm plates, top with two sausages each, and ladle the onion gravy generously over everything.
Supermarket value sausages with a high pork percentage beat pricey butcher ones once they are buried in onion gravy. Put the money toward real butter for the mash instead.