Bangers and Mash

Bangers and Mash is a timeless British comfort food that brings together juicy sausages and creamy mashed potatoes in a harmonious, hearty dish. This meal is perfect for cozy evenings, casual family dinners, or whenever you crave something satisfying and deeply flavorful. Today, I’m sharing my favorite way to make Bangers and Mash using either russet or red potatoes, paired with a rich onion gravy. It’s straightforward, packed with flavor, and sure to become a staple in your kitchen.

Why It’s My Go-To

I love Bangers and Mash because it’s a classic dish that feels like a warm hug on a plate. The combination of succulent sausages and buttery mashed potatoes is pure comfort food at its best. Plus, this recipe is incredibly adaptable—you can swap the potatoes or sausages to suit your taste or pantry. The onion gravy adds a luscious, savory depth that ties the whole meal together beautifully. Whether I’m cooking for a weeknight dinner or entertaining guests, this recipe never disappoints. It’s quick to whip up but delivers big on flavor and satisfaction.

What You’ll Need

• 1 lb russet or red potatoes – peeled and chopped for creamy mash
• 1 tablespoon butter – for mashed potatoes
• 2 tablespoons sour cream – adds tang and creaminess to the mash
• 1/2 teaspoon salt – for seasoning potatoes
• 1/4 teaspoon black pepper – for seasoning potatoes
• 4 pork sausages – I used Irish bangers for authentic flavor
• 1 tablespoon olive oil – to cook the sausages
• 1 tablespoon butter – for the onion gravy
• 1 medium yellow onion – thinly sliced for caramelized sweetness
• 1 teaspoon minced garlic – for flavor in the gravy
• 1.25 cups beef stock – forms the base of the gravy (choose a rich, high-quality stock)
• 1 tablespoon cornstarch – see note below for thickening the gravy
• 1/4 teaspoon salt – to season the gravy
• 1/8 teaspoon black pepper – to season the gravy

What’s in the Gear List

• Large pot – for boiling potatoes
• Colander – to drain the potatoes
• Large skillet or frying pan – to cook sausages and make the gravy
• Mixing bowl – to mash the potatoes
• Wooden spoon or spatula – for stirring sausages and gravy
• Potato masher or fork – for mashing potatoes
• Measuring spoons and cups – for accurate seasoning and gravy thickener

From Start to Finish: Bangers and Mash

Step 1: Prepare and Cook the Potatoes

Start by peeling and chopping your potatoes into uniform pieces for even cooking. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until the potatoes are fork-tender. Drain well and return them to the pot or a mixing bowl.

Step 2: Mash the Potatoes

Add the butter and sour cream to the hot potatoes. Mash until smooth and creamy, then season with salt and black pepper to taste. Set aside and keep warm.

Step 3: Cook the Sausages

While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the pork sausages and cook, turning occasionally, until browned and cooked through (about 12-15 minutes). Remove the sausages from the pan and set aside, keeping them warm.

Step 4: Make the Onion Gravy

In the same skillet, add a tablespoon of butter. Toss in the sliced yellow onion and cook over medium heat until caramelized and soft, about 8-10 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Step 5: Thicken the Gravy

Pour in the beef stock and stir to combine. In a small bowl, whisk the cornstarch with a tablespoon of cold water to create a slurry. Slowly add the slurry to the pan while stirring continuously. The gravy will begin to thicken within a minute or two. Season with salt and black pepper to taste.

Step 6: Serve

Plate a generous scoop of mashed potatoes, lay the sausages on top or beside, and pour the rich onion gravy over everything. Serve immediately and enjoy the classic flavors of Bangers and Mash.

Tailor It to Your Diet

• Swap pork sausages for chicken or beef sausages if preferred.
• Use plant-based sausages for a vegetarian option.
• Replace sour cream with plain yogurt or a dairy-free alternative for a lighter mash.
• Use vegetable stock instead of beef stock to make the gravy vegetarian-friendly.
• Try adding herbs like thyme or rosemary to the mash for an extra flavor boost.

What Not to Do

• Don’t overcook the potatoes or they’ll become gluey instead of fluffy.
• Avoid burning the onions; cook them low and slow for the best caramelized flavor.
• Don’t skip the cornstarch slurry—it’s key to getting the perfect gravy consistency.
• Refrain from overcrowding the pan when cooking sausages to ensure they brown properly.

Meal Prep & Storage Notes

You can prepare the mashed potatoes and gravy ahead of time. Store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, gently reheat the mash with a splash of milk or water to restore creaminess, and warm the gravy on the stovetop. Cook sausages fresh for best texture, but you can also reheat fully cooked sausages in the oven or microwave. This meal freezes well if you want to batch cook, but the texture of the mash is best when freshly made.

Top Questions & Answers

Can I use other types of potatoes for Bangers and Mash?

Absolutely! While russet and red potatoes are ideal for their creamy texture, Yukon Gold or even fingerling potatoes can work well. Just keep in mind that waxy potatoes won’t mash as fluffy but will still taste delicious.

What can I substitute for beef stock in the gravy?

If you want to avoid beef stock or need a vegetarian option, vegetable stock is a great alternative. It won’t be as rich, but with caramelized onions and garlic, the gravy will still be flavorful.

How do I know when the sausages are cooked through?

Cook sausages until they reach an internal temperature of 160°F (71°C) for pork or beef. They should be nicely browned on the outside and firm to the touch. Cut one open to check if unsure.

Can I make this recipe dairy-free?

Yes! Swap the butter and sour cream in the mashed potatoes for plant-based margarine and dairy-free yogurt or cream alternatives. Use olive oil in place of butter for the gravy as well, and you’ll have a wonderful dairy-free version.

Reader Favorites

• Classic Bangers and Mash by Sally’s Baking Addiction
• Irish Bangers and Mash by Pinch of Yum
• Simple Bangers and Mash by Minimalist Baker

Wrap-Up

Bangers and Mash is a dish that never goes out of style. It’s simple, satisfying, and packed with flavors that comfort and delight. Whether you’re making it for a quick weeknight meal or a leisurely Sunday dinner, this recipe delivers every time. The creamy mash, juicy sausages, and savory onion gravy come together to create a dish that’s greater than the sum of its parts. Try it with your favorite sausages and potatoes to make it your own. Enjoy every bite of this classic comfort food!

This recipe is a must-have in your culinary repertoire, perfect for anyone looking to bring a little taste of tradition and warmth into their home kitchen. Give it a go—you won’t regret it!

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