biography picture of Jon Noble
QR code
sausages and mashed potato on a plate with gravy

Sausage and Mash Recipe

Cowbridge Kitchen

Bangers and Mash or Sausage and Mash as it is also known is a traditional British meal of succulent Sausages (Bangers) served with creamy Mashed Potato.

The meal is garnished with Onion Gravy and can also be served with Peas & Onion Rings.


Please read our Ad Policy
This recipe takes about 50 minutes to make
10 mins Prep time
40 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a single serving
2 Sausages

Calories: 606
Protein: 37g
Fat: 15g
Carbohydrates: 50g
Fiber: 5g
Sugar: 2g
Nutritional information Nutrition
This recipe will serve 2 Table for Two Servings
Easy: This recipe is easy
Anybody can have a go at this recipe.
Chefs hat Difficulty
note pad and pencil

This is priced up for 2, but depending on the sausages you use it could cost a bit more.

Available to Print on Desktop


Pound sign

Cost to make:
£2.88 / $3.65 (Est.)


shopping cart

Equipment:
Shop...
Potato Masher

▼ Other recipes in this category
  • Sausage Casserole
  • Toad in the Hole
  • Homemade Sausages
  • Related Video
    Mashed Potatoes

    How to Make Bangers and Mash

    onion gravy on a ladle

    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.


    Please read our Ad Policy
    serving tray Cuisine: British
    printer fb logo youtube logo instragram logo dailymotion logo

    Print Recipe on Desktop

    ingredients

    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

    Cooking Instructions

    1. Peel all of your potatoes then cut them into 1/4's
    2. Bring a pan of salted water to the boil and add the prepared potatoes, reduce the heat to a high rolling boil .
    3. Boil the potatoes for 25 - 35 minutes so that they are just cooked enough to put a knife through.
    4. Tip the potatoes into a Colander and let them drain and dry out for 5 minutes.
    5. 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.
    6. 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.
    7. 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.
    8. Keep the mash in a container while you make your gravy and cook the Bangers.

    9. Making Onion gravy

    10. Peel and cut your onions into halves, then slice them.
    11. 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.
    12. Keep an eye on the onions as you don't want them to burn. So keep stirring them with a wooden spoon.
    13. Make up 600 ml of beef stock using boiling water, 3 beef stock cubes and Black pepper.
    14. Add the Soft Brown Sugar to the onions and mix it all up with a wooden spoon.
    15. Allow the onions to cook for another 5 minutes so that they almost start to caramelise.
    16. Add the flour to the pan and mix to form a roux.
    17. Using a wire whisk, add the beef stock to the pan and whisk it into the roux to form a gravy sauce.
    18. When this is fully mixed in you need to let this simmer for 10 - 15 minutes on a very low heat.
    19. The sauce will thicken up as it reduces.
    20. Remember to stir it with a fork or the whisk every few minutes.

    21. Cooking the Sausages

    22. 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.

    23. Final

    24. 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.
    Please read our Ad Policy
    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.