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Bangers and Mash with Gravy Recipe

British · Main course · 55 min total

A classic British comfort dish featuring juicy pork sausages, creamy mashed potatoes, and a rich onion gravy.

Ingredients

• 8 high-quality pork sausages
• 2 lbs (900g) potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• 2 large onions, thinly sliced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes. Drain well.
2. Return potatoes to the pot and mash with butter and milk until smooth. Season with salt and pepper. Keep warm.
3. While potatoes cook, heat oil in a large skillet over medium-high heat. Add sausages and cook, turning occasionally, until browned all over and cooked through, about 10-12 minutes. Remove sausages and set aside.
4. In the same skillet, add sliced onions and cook over medium heat, stirring occasionally, until softened and golden, about 8-10 minutes. Sprinkle flour over onions and cook, stirring, for 1 minute.
5. Gradually pour in beef broth while stirring constantly. Add Worcestershire sauce and thyme. Bring to a simmer and cook until gravy thickens, about 3-5 minutes. Season with salt and pepper.
6. Return sausages to the skillet and coat with gravy. Serve sausages and gravy over mashed potatoes.

Tips

• For extra creamy mash, pass potatoes through a ricer or mash with a potato masher—avoid over-mixing.
• To make ahead, prepare mash and gravy separately; reheat gently before serving.
• Use good-quality pork sausages with high meat content for best flavor.

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