Bangers and Mash is one of the most comforting British dishes, perfect for the whole family.
Bangers are sausages, and these are served with "mash" (British mashed potatoes), a brown gravy, and peas. Easy to make at home, this is one of the best comfort food dinners around.
This is traditional British pub food that you can easily make it home.

What is Bangers and Mash?
Bangers and Mash is the food of my childhood! It is pork sausages, served with mashed potato, plenty of onion gravy and green peas.
(My mum would always serve it with honey glazed carrots as well - but that isn't traditional)
You'll find a version of bangers and mash on nearly every British and Irish pub menu, and it really is a hearty warming dish of food.
But Why Bangers???
So most sausages these days are good quality sausages! They are filled with ground quality meat, herbs, spices, and a little rusk or grain mixed with fat to keep them moist. But during the war and food rationing, meat was in short supply, so sausages were bulked up with fillers like breadcrumbs and water. When cooked, if the sausages weren't pierced and then cooked slowly over low heat, the water would cause the sausages to explode with a bang. They were affectionally named bangers, and the name has stuck ever since.
Today in the UK and Ireland, bangers are very cheap sausages that don't contain much meat, they aren't the tastiest or the nicest sausages, but the name is still synonymous with all sausages.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Sausages: This may be called bangers and mash, but don't buy bangers! By this I mean don't buy the cheapest sausages going. You want a good quality meaty sausage. If you can find them in your grocery store, pick a British or an Irish Sausage. If not, then a good quality breakfast sausage will be fine.
Potatoes: You want a medium-starch potato like Yukon Gold, Dutch Cream, Desiree, or Maris Piper. This gives you a fluffy mash, but with plenty of taste.
Milk: I use full fat milk but you cause reduced fat/semi skimmed/hi-low milk.
Beef Broth/Stock: Use reduced sodium broth to regulate the salt content.
Beef better than bouillon/beef bouillon powder: this adds extra depth to the gravy. If you don't have it you can use a bit of crumbled stock cube. Or just add extra salt.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Cook the sausages long and slow, you will find they stay succulent and tender without burning.
- The drippings from the sausages add extra flavor to a gravy, so once you have cooked your sausages, remove them from the pan and tent with foil to keep warm and use this pan to make the gravy. The recipe is detailed below, but if you want more info you can see my separate Onion Gravy post (which can be made without drippings).
- British Mashed Potato is mashed with a potato masher or a ricer. Don't use electric mixers; the mash will end up gluey or gummy and ruin the dish. (see my post on British Mash for far more info making British mashed potatoes)
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit you
- Instead of sausages, this recipe also works fabulously with pork chops or chicken breasts.
- To make this a little more Irish, add a splash of Guinness to your onion gravy. Perfect for St Patricks Day!
- Instead of onion gravy, make Brown Gravy or White Gravy for this.
- You could go very un-British and serve this with sweet potato mash instead of regular mashed potatoes.
- Or add some pea mash.
- Add some sautéed cabbage to the mash for a fun, healthy Irish twist.
Enjoy x
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Get the Recipe
Bangers and Mash
Ingredients
For the "Mash"
- 1 ½ lbs potatoes – see note 1
- 1 tablespoon salt
- ¼ cup milk
- 4 tablespoon butter – see note 2
- salt and pepper
For the "Bangers" and gravy
- 1 tablespoon oil
- 8 sausages - see note 3
- 1 tablespoon unsalted butter
- 1 tablespoon oil
- 2 onions - sliced into half-moons – see note 4
- 2 tablespoon AP flour
- 1 ½ cup beef broth/stock – see note 5
- ½ teaspoon beef better than bouillon/beef bouillon powder – see note 6
- 1 teaspoon mustard
- 2 tablespoon heavy cream
- salt to taste
To Serve
- Peas
Instructions
Start with the mash
- Peel the potatoes and cut them into quarters.1 ½ lbs potatoes
- Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
- Add the salt and bring to a boil.1 tablespoon salt
- Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
- While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling. ¼ cup milk
- Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes!
- Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
- Use a hand masher or potato ricer to mash until smooth.
- Add the butter and hot milk and stir to combine well.4 tablespoon butter
- Check the seasoning on your mash and add salt and pepper to taste.salt and pepper
While the potatoes are cooking cook the sausages and gravy
- Pour the oil into a large skillet or frying pan and heat over medium-high heat.1 tablespoon oil
- Add the sausages to the pan and cook for 10-15 minutes, turning often.8 sausages
- While the sausages are cooking peel the onions and cut into half-moon shapes.
2 onions - Remove the sausages onto a plate and tent with foil.
- Turn the heat down to medium and add the butter and oil to the pan.1 tablespoon unsalted butter1 tablespoon oil
- Add the sliced onions, cook for 5-8 minutes until tender and starting to color.2 onions - sliced into half-moons
- Reduce the heat to low, then add in the flour and cook for 2 minutes until well combined and lightly golden brown.2 tablespoon AP flour
- Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup beef broth/stock
- Add the bouillon powder/paste.½ teaspoon beef better than bouillon/beef bouillon powder
- Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the mustard and heavy cream, taste and season with salt if needed.1 teaspoon mustard2 tablespoon heavy creamsalt to taste
- Return the sausages, and any juice that has collected, to the pan, and place over low heat to warm through, while you finish the mash.
Notes
- You want a medium-starch potato like Yukon Gold, Dutch Cream, Desiree, or Maris Piper.
- If you have it use salted butter; if not unsalted butter will work, just add extra salt to taste at the end of mashing.
- If you can find them in your grocery store, pick a British or an Irish Sausage. If not, then a good quality breakfast sausage will be fine.
- You can use brown onions, white onions, red onions, or shallots. I use brown onions as they are cheap and easy to find.
- You can use chicken broth/stock instead. Your gravy will just be lighter in color.
- Bouillon powder or paste is an intense base that you can use to make broth/stock. I like the Better than Bouillon brand. But you can use your favorite bouillon powder or half a crumbled stock cube. (You can use chicken instead of beef)
Nutrition
Nutrition is per serving
Raul says
I've not been in England in many many years. I made this recipe today and, from the first bite, it took me back to a London pub which is possibly not there anymore (the Pub's name escapes me). Thank you for posting this wonderful recipe.
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed it.
It is the food of my childhood and I love making it for my kids too.
Thanks for taking the time to come back and comment.
Cx
Mal says
I'm English and Ive been eating/making bangers & mash for nearly eight decades. Your recipe looks spot on. I just want to make the point that British cooking is very regional and you have a lot of freedom in choice of sausages, in fact just use your favourite sausage. The UK has many different types of sausage e.g. pork & apple, beef, beef & pork, many spice combinations etc.. I sometimes make B&M with German Bratwurst.
Claire McEwen says
That is very true Mal, I love Lincolnshire sausages just love that sage, perfect with the onion gravy.
Definitely will have to try it with a bratwurst!! I usually just grill those and have them in a roll with mustard 🙂
Thank you for taking the time to comment.
Cx
Queen of the wild things says
I made this tonight and it was very yummy. All 5 family members loved it. This is my first time visiting your website and trying one of your recipes and I love all the information and details you give for each item. I also like how thorough you are in explaining each step/process. The layout of your recipe is helpful, love love that you have each ingredient measurement at each step. I look forward to trying another one of your recipes.
Claire McEwen says
Bangers and Mash is a childhood fav so I love seeing people trying it.
Thank you for all your sweet words. It makes my day when people visit my site an try the recipes.
I hope you enjoy your next Sprinkles and Sprouts recipe just as much. If you want any recommendations let me know. I have so many favourites on here!
Cx
Flynn says
I just made this--it's so delicious! I used Better Than Bouillon mushroom base, as a I didn't have any other broth available, and it was perfect. First time making it, but it won't be my last. Thank you for sharing!