Introduction
Bangers and Mash is one of the most recognisable comfort foods in British cuisine. Simple, filling, and deeply satisfying, this dish of sausages served over creamy mashed potatoes with rich onion gravy has been a staple in homes and pubs across the United Kingdom for generations. Its appeal lies in its honesty: familiar ingredients cooked well, without unnecessary complication.
The term “bangers” dates back to the early 20th century, when sausages made during wartime contained a high water content and were prone to bursting as they cooked. Despite its humble origins, Bangers and Mash grew into a national favourite, commonly served in British pubs as an affordable and hearty meal. Over time, improved sausage-making methods refined the dish, but the name and the tradition remained.
At The Recipe Kitchen, this Bangers and Mash recipe stays true to the classic UK version. It focuses on proper sausages, smooth mash, and a flavourful onion gravy, offering a dependable method that works just as well for a weeknight dinner as it does for a traditional pub-style meal at home.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Sausages
- 8 good-quality pork sausages
- 1 tablespoon vegetable oil
For the Mashed Potatoes
- 1 kg potatoes, peeled and chopped
- 50 g butter
- 100 ml milk
- Salt, to taste
- Black pepper, to taste
For the Onion Gravy
- 2 large onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon plain flour
- 500 ml beef or vegetable stock
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
- Cook the potatoes
Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–18 minutes until tender. Drain well and keep warm. - Cook the sausages
Heat the vegetable oil in a large frying pan over medium heat. Add the sausages and cook for 15–20 minutes, turning regularly, until evenly browned and cooked through. Transfer to a warm plate and cover loosely. - Prepare the onions
In the same pan, melt the butter over medium heat. Add the sliced onions and cook slowly for 10–12 minutes, stirring occasionally, until soft and lightly caramelised. - Make the gravy
Sprinkle the flour over the onions and stir well, cooking for 1 minute. Gradually pour in the stock while stirring to avoid lumps. Add Worcestershire sauce, salt, and black pepper. Simmer for 5–7 minutes until the gravy thickens. - Mash the potatoes
Mash the cooked potatoes with butter and milk until smooth and creamy. Season with salt and black pepper to taste. - Combine and serve
Return the sausages to the pan with the gravy to warm through. Spoon mashed potatoes onto plates, top with sausages, and generously ladle over the onion gravy.
Cooking Tips & Variations
- Choose quality sausages: Traditional British pork sausages with a high meat content give the best flavour and texture.
- Creamier mash: Warm the milk before adding it to the potatoes for smoother results.
- Extra flavour: A splash of red wine or ale added to the gravy deepens its richness.
- Alternative sausages: Cumberland or Lincolnshire sausages work particularly well in this dish.
- Vegetarian option: Use vegetarian sausages and vegetable stock for a meat-free version.
What to Serve With Bangers and Mash
- Buttered peas
- Steamed green beans
- Braised red cabbage
- Crusty bread for soaking up the gravy
These sides complement the richness of the dish without overpowering it.
Storage & Reheating
- Storage: Store leftovers in airtight containers in the refrigerator for up to 2 days. Keep mash and sausages separate if possible.
- Reheating: Reheat gently in a saucepan or oven at 170°C, adding a splash of milk or stock to prevent drying out.
- Freezing: Mashed potatoes do not freeze well, so freezing is not recommended for this dish.
Frequently Asked Questions
What type of sausage is best for Bangers and Mash?
Traditional British pork sausages with a high meat content are ideal, offering the best balance of flavour and texture.
Can I make the onion gravy in advance?
Yes. The gravy can be made a day ahead and reheated gently on the stovetop, adding a little extra stock if needed.
Is Bangers and Mash a pub dish or a home meal?
It is both. Bangers and Mash is commonly served in pubs but is equally popular as a comforting home-cooked dinner.
Final Thoughts
Bangers and Mash is a perfect example of British comfort food done right. With its savoury sausages, creamy mashed potatoes, and rich onion gravy, it delivers warmth and satisfaction with every bite. Simple yet deeply flavourful, this traditional UK recipe remains a timeless favourite, well suited to family dinners, casual gatherings, or a classic pub-style meal at home.
