Name: British Bangers and Mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: British Irish
Ingredients: 300 g Pork Sausage, traditional British-style sausages if available; 450 g Potato, peeled and cut into even chunks; as needed Water, for boiling potatoes; ¾ tsp Salt, divided; 2 tbsp Butter, divided; ¼ cup Milk, warm; 1 tsp Cooking Oil, for browning sausages; 1 Brown Onion, thinly sliced; 1 tbsp All-Purpose Flour, for gravy; 1 cup Beef Stock; ¼ tsp Ground Black Pepper

50 mintotal

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Easy
Spice: None

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Method

Boil the potatoes in salted water until tender, then drain well.
Mash the potatoes with part of the butter and the warm milk until creamy. Keep warm.
Heat the oil in a pan and cook the sausages slowly, turning often, until browned and cooked through.
Remove the sausages and add the remaining butter and sliced onion to the same pan.
Cook the onion until soft, golden, and sweet, scraping up the browned bits from the pan.
Stir in the flour and cook briefly, then slowly add the beef stock while stirring.
Simmer until the onion gravy is glossy and thick enough to coat a spoon.
Serve the sausages over the mash with hot onion gravy spooned on top.

How to tell it's done

The mash should be creamy, the sausages browned and juicy, and the onion gravy glossy and medium-thick.

Getting it right

Tip

Cook the sausages gently rather than on very high heat so the outside browns while the centre cooks through.

What to serve it with

Serve with peas, carrots, or cabbage for a classic British-style plate.

Substitutions

Use Chicken Sausage for a lighter adaptation; cooking time may vary by sausage size.
Use Vegetable Stock instead of Beef Stock for a softer gravy flavour, but the recipe remains non-vegetarian.
Use Milk and Butter as listed for classic mash texture; dairy-free substitutions change the final flavour.

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Ingredients