Bangers and Mash
Bangers and mash is a British pub classic of browned pork sausages, creamy mashed potatoes and a generous onion gravy.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook the potatoes in salted water until tender, drain thoroughly, then mash with 40 g butter and the warm milk.
- 2
Brown the sausages slowly in the oil, turning until evenly coloured and cooked through; remove and keep warm.
- 3
Add the remaining butter and onions to the pan. Cook gently for 15–20 minutes until soft and golden.
- 4
Stir in the flour for 1 minute, then gradually add the stock. Add mustard and Worcestershire sauce and simmer until glossy.
- 5
Return the sausages to the gravy for a few minutes, then serve over the mash with plenty of onions.
Cook notes
Tips
Cook onions slowly for sweetness rather than scorching them.
Warm milk keeps the mash light.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate components separately for up to 3 days.
- Reheat sausages and gravy until piping hot.
Substitutions
- Cumberland or Lincolnshire sausages are particularly suitable.
- Use vegetable stock with vegetarian sausages for a meat-free adaptation.
What to Serve With
- Garden peas
- Braised red cabbage
- English mustard
Common Mistakes
- High heat splits or burns sausages before the centres cook.
- Undercooked onions produce a harsh, thin gravy.
Recipe FAQ
What makes this Bangers and Mash traditional?
The onion gravy is integral to the familiar pub-style plate, not an optional garnish.
Can I prepare Bangers and Mash ahead?
Make the mash and gravy ahead, then reheat gently while cooking the sausages fresh.
Kitchen tools
Helpful Tools for This Recipe
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Blender
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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