Bangers & Mash Recipe

Cook potatoes

Place the peeled and chopped potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm milk & butter

While potatoes cook, combine the milk and 3 tablespoons butter in a small saucepan and warm gently over low heat until the butter is melted and milk is hot but not boiling. Keep warm.

Fry sausages

Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add the 4 sausages and cook, turning occasionally, until browned all over and cooked through, about 12–15 minutes (internal temperature 160°F / 71°C for pork). If sausages brown too quickly, lower the heat and cover loosely for a few minutes to finish cooking.

Mash potatoes

When potatoes are tender, drain thoroughly and return to the pot. Pour in the warmed milk and butter mixture. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Mash with a potato masher or ricer until smooth and creamy. Taste and adjust seasoning as needed. Keep covered and warm until serving.

Caramelize onions

While sausages cook, heat 1 tablespoon butter and 1 tablespoon olive oil in a separate skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 15–20 minutes. If they start to stick, deglaze with a tablespoon of beef stock or a splash of water.

Make gravy

Increase heat to medium and push the onions to the side. Sprinkle 1 tablespoon all-purpose flour over the onions and cook, stirring, for 1 minute to remove raw flour taste. Gradually pour in 1 cup beef stock while stirring to avoid lumps. Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon brown sugar. Bring to a simmer and cook until slightly thickened, about 3–5 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If gravy is too thick, thin with a little more stock or water.

Finish gravy

Optional: whisk in 1 teaspoon mustard for extra depth. Keep gravy warm until ready to serve.

Divide the mashed potatoes between 4 plates or serve family-style. Arrange the cooked sausages on top of or beside the mash.

Spoon generous amounts of the onion gravy over the sausages and mash.

Garnish with chopped fresh parsley and serve immediately.