Bangers and mash is a cozy classic — hearty sausages nestled on creamy mashed potatoes with a rich onion gravy poured on top. It’s the kind of dish that warms you up from the inside out. It’s simple, filling, and made with basic ingredients you probably already have. It’s one of those recipes that feels like a hug on a plate.
Here’s everything you need to make it, plus some helpful tips, tasty variations, and all the steps laid out clearly. Let’s get cooking!
Why I Love This Recipe
I grew up eating this on chilly nights. My grandma would make a huge pot of mashed potatoes, fry up the sausages until golden, and simmer down the gravy until it was thick and perfect. The smell would fill the house and we’d all crowd around the table with big bowls. I still make this when I need comfort food that’s easy and satisfying.
- It’s one of those budget-friendly meals that still feels like a treat
- All the components are simple and can be made ahead
- It’s hearty, warm, and super flavorful without needing fancy ingredients
- Great for leftovers (the gravy makes everything better the next day!)
What You’ll Need
- 6 pork sausages (uncooked)
- 2 lbs russet potatoes (peeled and cut into chunks)
- 4 tablespoons unsalted butter
- ½ cup whole milk (warmed)
- Salt and pepper to taste
- 1 large onion (thinly sliced)
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Pro Tips
- Warm your milk before adding it to the mashed potatoes — it keeps them fluffy
- Don’t skip browning the sausages well; that color = flavor
- Slice the onion thin so it caramelizes faster in the gravy
- Let the gravy simmer to thicken naturally — no need to rush it with too much flour
- Mash the potatoes while they’re hot — they absorb butter and milk better
Tools You’ll Need
- Large pot
- Frying pan or skillet
- Potato masher
- Measuring cups and spoons
- Wooden spoon
- Knife and cutting board
Substitutions and Variations
- Use chicken or veggie sausages if you don’t eat pork
- Swap russet potatoes for Yukon Gold for a buttery mash
- Add a splash of cream to the mashed potatoes for extra richness
- Try caramelized red onions instead of regular onion for a sweeter gravy
Make Ahead Tips
- The gravy can be made a day ahead and reheated gently
- Mashed potatoes hold well in the fridge — reheat with a splash of milk
- You can brown the sausages ahead and finish them in the pan with the gravy later
Servings and Cook Time
Serves: 4
Total Time: 45 minutes
Cooking Instructions
Step 1: Boil the Potatoes
Add 2 lbs peeled and chopped russet potatoes to a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
Step 2: Brown the Sausages
While the potatoes boil, heat 1 tablespoon olive oil in a skillet over medium heat. Add 6 pork sausages and cook for 12-14 minutes, turning often, until browned and cooked through. Set aside.
Step 3: Caramelize the Onion
In the same skillet, add thinly sliced onion and cook over medium heat for 10 minutes, stirring often, until soft and golden.
Step 4: Make the Gravy
Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook for 1 minute, then slowly pour in 1½ cups beef broth and 1 tablespoon Worcestershire sauce. Simmer until thickened, about 5 minutes. Add the sausages back in to warm through.
Step 5: Mash the Potatoes
Drain the potatoes. Add 4 tablespoons butter, ½ cup warm milk, salt, and pepper. Mash until smooth and creamy.
Step 6: Plate and Serve
Scoop mashed potatoes into a shallow round bowl. Place sausages on top and pour onion gravy generously over everything.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave or on the stove — add a splash of broth or milk if it’s too thick
- The gravy can also be frozen for up to a month
Why This Recipe Works (Quick Science)
- Boiling the potatoes in salted water seasons them all the way through
- Browning sausages adds a Maillard reaction (aka deep flavor and color)
- Adding flour to the onions creates a roux — this thickens the gravy without lumps
- Warm milk and butter mix smoothly into hot potatoes without making them gummy
Common Mistakes
- Not salting the potato water — the mash will taste bland
- Rushing the gravy — it needs time to simmer to get that deep flavor
- Using cold milk or butter in the mash — it makes the potatoes stiff
- Not browning sausages fully — underdone = rubbery
What to Serve With
- Steamed green beans or peas
- Roasted carrots or parsnips
- A simple green salad
- Crusty bread to mop up the extra gravy
FAQ
Can I use a different type of sausage?
Yes! Any sausage works — pork, chicken, or even plant-based.
Can I make the gravy without flour?
You can, but it won’t thicken as well. You could use cornstarch or arrowroot instead.
Can I peel the potatoes ahead of time?
Yes — just store them in cold water in the fridge so they don’t brown.
How do I know the sausages are cooked through?
Cut one open — it should be no longer pink inside and the juices should run clear.
