Bangers and mash

    35 min

    My recipe for bangers and mustard mash with a rich onion gravy. The gravy is supposed to be thin so no need to panic if you were expecting thicker gravy.

    85 people made this

    Serves: 4 

    • 4 thick (or 8 thin) pork sausages
    • For the mustard mash
    • 4 large baking potatoes, peeled and cubed
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 1 teaspoon mustard powder
    • salt and pepper to taste
    • For the onion gravy
    • 1 tablespoon butter
    • 2 large onions, thinly sliced
    • 1 litre beef stock
    • 475ml red wine

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in butter, milk, mustard, salt and black pepper; mash. Set aside.
    2. Cook the sausage under the grill or in a pan over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-proof dish and keep warm in a low oven.
    3. Melt 1 tablespoon butter over medium-high heat; cook the onions until just starting to brown, about 8 minutes. Pour in the beef stock and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
    4. Pour the onion gravy over the sausage and potatoes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (114)


    Amazingly delicious! My family raved about this meal that is full of flavor from every angle. I used Johnsonville Brats and 3 lbs. red potatoes unpeeled. Although the gravy is thin it is very rich and soaks into the potatoes in a delightful way!  -  15 Nov 2010  (Review from Allrecipes US | Canada)


    This was my first time having Bangers & Mash. It wasn't bad, especially the gravy, but a little too time consuming as written for a simple meal. I would suggest getting the potatoes on the stove first, then brown the sausage, put it in the oven, sautee the onions and start reducing the gravy before mashing the potatoes. Also, it took me at least half an hour to boil the gravy down by half, probably because of the humidity here in Florida. I turned on the A/C to draw some of the moisture out of the air and it seemed to help speed things up. The potatoes seemed a little dry as is, so I tossed in another splash of milk. Adding a splash of beef broth to the potatoes might not be bad, either.  -  13 Feb 2011  (Review from Allrecipes US | Canada)


    My husband wanted a traditional Irish meal for St Patrick's day, and said this was the best version of Bangers and Mash he has had! Great flavor, and the sauce was awesome..a little on the thin side so I added some cornstarch to it to help thicken it up just a bit. Will definately be serving this on more than just St Patrick's day  -  18 Mar 2011  (Review from Allrecipes US | Canada)