Bangers and Mash is the familiar term for Sausage and Mash, a favorite British and Irish dish. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly.

Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children.


Bangers and Mash with Onion Gravy Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


2 tablespoons vegetable oil
8 thick sausages (beef, pork, or flavored)

For the Mash
2 lbs potatoes, peeled and quartered
6 tablespoons milk
1 stick butter, cubed
Salt and ground black pepper
2 medium onions, peeled and thinly sliced

For the Onion Gravy
2 medium onions, peeled and thinly sliced
2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
2 cups beef broth
4 teaspoons cornstarch
4 teaspoons cold water
Salt and ground black pepper


For the Onion Gravy
1. Put the oil and butter in a large sauce pan and melt over a gentle heat. Add the onion and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

2. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for 5 minutes further.

3. Add the stock and boil gently uncovered for another 5 minutes.

4. In a heatproof cup or bowl mix the cornstarch with the cold water to a thin paste. Pour a little of the hot broth into the cornstarch mixture and mix thoroughly. Pour the mixture back into the broth, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

For the Mash
1. Boil the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.

2. While the potatoes are cooking, cook the sausages.

For the Sausages
1. Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - approximately 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.

2. Finish the mash by placing the and butter in the pan used to boil the potatoes, return to heat and warm gently until the butter has melted.

3. Add the potatoes and mash using either a potato masher, a fork, or a potato ricer. Whip the mashed potatoes lightly with a wooden spoon. Season with salt and pepper.

1. Spoon the mash onto 4 warmed dinner plates and top with the onion gravy, then place the sausages either on top or to the side. Enjoy

Note: You can make the gravy without the onions and then place peas on top of the gravy or place on plate as another side (like the picture).