sausages and mashed potato on a plate with gravy

Sausage and Mash Recipe

Cowbridge Kitchen

About This Recipe

This Sausage and mash is a classic dish that combines savoury sausages with creamy mashed potatoes, accompanied by rich Onion gravy.

This hearty meal is a staple in British cuisine, celebrated for its comforting flavours and satisfying texture.

The sausages can vary in type, ranging from traditional pork as I have used to more modern variations, while the mash is typically made from buttery potatoes. ...

History of Sausage and Mash
Sausage and Mash can be traced back to England, particularly during the 19th century where this hearty meal emerged as a staple among laborers, who sought affordable and filling options to sustain their demanding lifestyles.

Sausages, made from various meats and spices, were often produced locally, while mashed potatoes provided a comforting and versatile accompaniment.

The combination of these two elements not only offered a satisfying meal but also reflected the resourcefulness of the time, as families utilized available ingredients to create nourishing dishes.

Over the years, sausage and mash evolved, gaining popularity in pubs and restaurants, where it became a symbol of traditional British cuisine.

Today, it is celebrated not only for its historical significance but also for its ability to bring people together, often enjoyed in a casual setting, accompanied by rich onion gravy and a side of peas, showcasing the enduring appeal of this classic dish.

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Serves: Two

Easy

Cook in: 40 min

Prep: 10 min

Equipment:
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What is Sausage and Mash

Sausage and Mash is a popular British Pub meal, it is often called 'Bangers & Mash'. This name reportedly originates back to World War II when sausages were filled out with other ingredients such as water because of meat shortages. The water made the sausages explode when cooked, and so they became known as Bangers.

This dish is often garnished with Onion rings and Peas. We have added a nice French Onion Gravy to our recipe and it really brings out the flavour of this classic dish.

How to make Sausage and Mash

Cuisine: British

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Ingredients Nutrition Cost

For the Mash
4 - 5 Medium Potatoes (500g)
30g Salted Butter
25ml Splash of Milk

Sausages
2 - 3 Pork Sausages (Per Portion)

Gravy
1 - 2 Brown Onions
2 tsp Soft Brown Sugar
40 g Salted Butter
15 ml Olive Oil
40 g Flour
600 ml Beef stock
3 beef stock cubes
1/4 tsp Black Pepper

Egg freeNut free

Nutrition:
This is based on a single serving
2 Sausages

Calories: 606High
Protein: 37gHigh
Fat: 15g
Carbohydrates: 50gHigh
Fiber: 5g
Sugar: 2g

High caloriesHigh proteinHigh Carbs.

Low sugar

Cost to make:
£2.88 / $3.65 (Est.)

*Prices may vary.

Cooking Instructions

Peel all of your potatoes then cut them into 1/4's
Bring a pan of salted water to the boil and add the prepared potatoes, reduce the heat to a high rolling boil .
Boil the potatoes for 25 - 35 minutes so that they are just cooked enough to put a knife through.
Tip the potatoes into a Colander and let them drain and dry out for 5 minutes.
The secret to this mashed potato is to let the potatoes dry, so that you can add your own fluid to them without saturating them.
When they are dry tip them back into a clean dry saucepan and mash them with a potato masher so that they are lump free.
While they are still hot add the butter and mix it in well with a wooden spoon. If the potatoes are dry enough you should be able to add the milk as well, but if they seem moist enough leave it out.
Keep the mash in a container while you make your gravy and cook the Bangers.

Making Onion gravy

Peel and cut your onions into halves, then slice them.
Melt the butter and Oil slowly in a pan, when the butter is melted add the onions and cook on a very low heat for about 10 minutes, until the onions are soft.
Keep an eye on the onions as you don't want them to burn. So keep stirring them with a wooden spoon.
Make up 600 ml of beef stock using boiling water, 3 beef stock cubes and Black pepper.
Add the Soft Brown Sugar to the onions and mix it all up with a wooden spoon.
Allow the onions to cook for another 5 minutes so that they almost start to caramelise.
Add the flour to the pan and mix to form a roux.
Using a wire whisk, add the beef stock to the pan and whisk it into the roux to form a gravy sauce.
When this is fully mixed in you need to let this simmer for 10 - 15 minutes on a very low heat.
The sauce will thicken up as it reduces.
Remember to stir it with a fork or the whisk every few minutes.

Cooking the Sausages

Last but not least you can cook the sausages, I like to put these in the oven or an Air-fryer @180c for about 15 - 20 minutes then char grill them for a while using a Griddle Pan. This will give them a nice colour and some Char-grill marks.

Final

Heat the mash for a few minutes in a microwave to that it is piping hot then serve this on a plate. Serve the Sausages next to it or on top if you like, garnish with a generous ladle of gravy and some dry Sage or Thyme.

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Chefs Tips

It is so easy to make this meal in advance and just zap the mash & Sausages in the microwave while you heat the gravy up on the hob. A great mid-week meal idea.

Variations

Sausages
Pork
Beef
Chicken
Vegetarian
etc.

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