Bangers and Mash
AI-generated image
British

Bangers and Mash

Juicy pork sausages with creamy mustard mash and a deeply savory onion gravy—a classic British supper with crisp-edged sausages and silky potatoes.

55 min 4 servings Medium
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How to prepare

1
Place the potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 15–18 minutes, until a knife slides easily into the centers.
2
Meanwhile, heat a large skillet over medium heat. Add the sausages and cook for 15–18 minutes, turning regularly, until browned all over and cooked through to 74°C at the center. Transfer to a plate and keep warm.
Pork sausages browning in a skillet AI-generated image
3
Drain the potatoes, return them to the hot saucepan, and let them steam-dry for 1 minute. Mash with 40 g of the butter, the warm milk, 1 teaspoon of mustard, and half the pepper until smooth. Taste and season with salt.
4
Melt the remaining 20 g butter in the sausage skillet over medium-low heat. Add the onions and cook for 8–10 minutes, stirring occasionally, until soft, golden, and lightly caramelized.
5
Sprinkle the flour over the onions and stir for 1 minute, then gradually whisk in the hot stock. Add the Worcestershire sauce, remaining mustard, and remaining pepper. Simmer for 5–7 minutes, whisking occasionally, until glossy enough to coat a spoon.
6
Return the sausages to the gravy and simmer for 2 minutes to warm them through. Divide the mash among four warm plates, top with the sausages and onion gravy, and serve immediately.
Bangers and mash with onion gravy AI-generated image

Why this recipe works

Browning the sausages and onions builds a savory base, while stock and mustard give the gravy depth and a gentle tang. Drying the potatoes before mashing keeps them fluffy rather than watery.

Storage and reheating

How to store it

Refrigerate cooled sausages, mash, and gravy in separate airtight containers for up to 3 days.

How to reheat it

Reheat the sausages and gravy in a covered skillet over medium-low heat until steaming hot throughout. Reheat the mash gently in a saucepan with a splash of milk, stirring often; do not let it scorch.

Nutrition / serving

867kcal
35.98 gprotein
59.97 gcarbs
54.11 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 13 Aug 2026 · updated 13 Aug 2026