Bangers and Mash

Perfect for a cozy night in

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20 mins
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60 mins


  1. Begin by cooking the sausages. Heat a large skillet over medium heat and add the sausages. Cook, turning occasionally, until they are thoroughly browned and cooked through, about 20 minutes. Remove from the skillet and set aside.
  2. While the sausages are cooking, make the mashed potatoes. Place the quartered potatoes in a large pot of salted water and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until tender. Drain well, then return the potatoes to the pot. Add milk and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
  3. For the onion gravy, use the same skillet you cooked the sausages in. Add 2 tablespoons of butter and the sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and caramelized, about 15 minutes. Stir in the flour and cook for another minute. Gradually whisk in the beef broth, ensuring no lumps form. Add the Worcestershire sauce and season with salt and pepper. Simmer for about 5 minutes or until the gravy has thickened.
  4. To serve, spoon the mashed potatoes onto plates, place the sausages alongside, and generously pour the onion gravy over the top.
  5. Enjoy this heartwarming dish with a side of steamed green peas or your favourite vegetables.


  • 8 sausages
  • 4 large potatoes, peeled and quartered
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt and freshly ground black pepper, to taste
  • For the Onion Gravy:
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • OR your favourite pre-made gravy 
  • Salt and freshly ground black pepper, to taste

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