English Bangers and Mash

Mains, Meat
potatoes, sausages

Direct from England, this is a classic!




For the sausages and onion gravy:

  • 8 medium sausages (2 per person) or 4 large sausages (1 per person)
  • 2 onions, cut into narrow wedges
  • 1 tbsp. oil
  • 1 tsp. dried Italian Seasoning (or a blend of your choosing)
  • 1 tsp. English mustard if available, yellow or Dijon would work too.
  • salt and black pepper
  • 2 cups stock (ideally beef, although vegetable is fine too)
  • 2 tbsp. flour


For the mash:

  • 4 large potatoes, peeled and chopped into equally sized cubes
  • 1/4 cup milk (more or less as required)
  • butter / margarine




  1. Preheat the oven to 400F.
  2. Place the sausages into a roasting pan and place in the preheated oven. Cook for 15 to 20 minutes, turning occasionally until they are golden all over.
  3. In a separate frying pan, heat the oil and sauté the onions for a few minutes or until they are translucent.
  4. Add the dried herbs, salt & pepper, mustard and flour to the pan, stir well for a minute to cook the flour. Slowly add the stock and stir to combine and continue until the broth thickens. Pour the mixture over the sausages. Return the roasting pan to the oven for a further 20 minutes or until the sausages are cooked through.
  5. For the mash, while the sausages and onions are cooking, boil the potatoes in a pan of boiling salted water until tender (15 to 20 minutes). Drain and mash the potatoes with the butter/margarine and milk until fluffy.
  6. Serve the sausages by placing on top of a scoop of mashed potatoes and spoon over the onion gravy. On the side a vegetable of your choice, but in England, that would probably be peas!


Serves 4.