Bangers and Mash
This beef builds pork sausages and russet potatoes into a satisfying meal you can have ready in about 60 minutes. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes, cut them into even chunks, and place them in a pot of cold salted water, then bring to a boil and simmer for about 18 to 20 minutes until tender.
- Meanwhile, heat the oil in a skillet over medium heat and cook the sausages gently, turning often, for 15 to 20 minutes until browned all over and cooked through to at least 71 C / 160 F internally, then remove and keep warm.
- Add the thinly sliced onion to the same skillet and cook slowly for about 10 minutes until soft and deeply golden, stirring occasionally to prevent burning.
- Sprinkle the flour over the onions and stir for a minute, then gradually pour in the beef stock while whisking, and simmer until the gravy thickens and coats the back of a spoon.
- Drain the potatoes well, return them to the warm pot, and mash with the butter and warm milk until smooth, then season with salt and pepper to taste.
- Serve mounds of mash topped with the sausages and plenty of onion gravy poured over the top.
You'll use: Frying pan / skillet · Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Bangers and Mash take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bangers and Mash is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Irish bangers and mash.jpg by Qwerty Binary, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.