Classic Bangers and Mash

2 sausages on a bed of mashed potatoes with onion gravy in large white bowl

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5 from 2 votes

Here I'll show you the most delicious way to make the British delicacy that is Bangers and Mash!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: British

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Frying Pan & Tongs
Large Pot & Colander
Sharp Knife & Chopping Board
Potato Peeler and Masher
Wooden Spoon
Jug (for stock)

Ingredients

Bangers

8 large Pork Sausages (see notes)
1 large Onion, thinly sliced (white or red)
2 cups / 500ml good quality Beef Stock
3 tbsp Flour
2 tbsp Butter, or as needed
1.5 tsp Worcestershire Sauce
1 Beef Oxo Cube, crumbled (or 1 tsp Beef Boullion)
1/4 tsp Black Pepper
Salt, to taste
Olive Oil, as needed

Mash

1.2kg / 2.6lb Potatoes, peeled & diced into chunks (Maris Piper/Russets)
4 tbsp Butter, at room temp
1/2 cup / 120ml Heavy/Double Cream, at room temp (can sub milk)
2 tsp Salt, plus more as needed
1 tsp English Mustard
Black Pepper, to taste

Instructions

Mash

Place the potatoes in a pot and fill with cold water until just about covered. Add in 2 tsp salt and bring to a boil until the potatoes are knife tender (10-15mins depending on size). Drain, then leave to sit in the colander for 5mins to allow steam to escape.
Add the potatoes back to the pot alongside 4 tbsp butter. Mash until relatively smooth, then stir in cream, mustard and a generous amount of salt & pepper (to taste). Mash a little more if needed.

Bangers

Meanwhile, at the same time, add the sausages to a large pan over medium heat in a drizzle of oil. Turn frequently until deep golden and lightly charred with the centre piping hot. Keep the heat at a medium to render down the fat and cook the sausages through evenly. This can take 15mins or so depending on the size of the sausages.
Remove the sausages and leave the fat behind. There should be around 1 tbsp fat left. If there's more, reduce the butter (you want 3 tbsp fat between the sausage fat & butter). Melt the butter in the pan, then add in the onion and fry until soft and golden. Stir in 3 tbsp flour until a paste forms, then gradually pour in the beef stock, stirring as you go to prevent lumps forming.
Stir in Oxo, Worcestershire sauce, black pepper and salt if desired. Simmer to further thicken if needed. If it over-thickens, just add a dash more stock or water to thin it out.

Serve

Serve sausages on top of mash with gravy poured over!

Video

Notes

a) Sausages - Try and get some sausages that are plain in flavour (i.e. no added herbs or flavour blends). I recommend Cumberland sausages if you can find them. If you can only find small sausages, that'll work, just consider using 12 instead of 8 (3 each). For reference, the weight of 8 large sausages is 800g/28oz.

b) Serving - Traditionally you'd serve with peas, but I do not like peas (sorry, it's my only fussy food pass). As such, I usually just serve up with no veg side or add some Green Beans.

c) Seasoning - The mash can take a good bit of seasoning before it becomes too salty, so taste test and give it a generous seasoning. The gravy on the other will already be fairly salty, due to the sausage fat, butter, stock and oxo, so just proceed with caution when adding more salt.

d) Calories - Whole recipe divided by 4 assuming 1/2 tbsp olive oil and 2 tbsp butter for frying.

Nutrition