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Bangers and Mash
A Sausage and Mash Recipe

Bangers and Mash is the familiar term for using any Sausage and Mash, a favourite British food. There is no specific sausage that is exclusively a Banger. The name bangers is believed to come from the habit of sausages bursting in the pan during the second world war where a lot of water was added to the sausage mix and created a bang if cooked too quickly.


vegetable oil or pan spray
8 thick pork sausages (preferably the Old Country Cottage, the Irish Dubliner or the London Pub sausage)


  • 2 lb / 900g peeled potatoes, quartered
  • 6 tbsp milk
  • 3-4 tbsp butter, cubed
  • Salt and ground black pepper

Onion Gravy:

  • 2 medium onions, peeled and thinly sliced
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • 3 cups beef stock or use a Bisto or OXO mix
  • 4 tsp flour to thicken
  • 4 tsp cold water
  • Salt and black pepper to taste

bangers and mash


Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. When using CTC sausages you are reminded not to poke them with a fork as there is no fat content..

Meanwhile start the mashed potato by cooking the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.

While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins. or until the onions are soft and translucent.

Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

Add the stock and boil gently uncovered for 5 minutes.

In a small bowl mix the flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the thickening mixture back into the gravy, raise the heat to high and heat for 10 minutes or until the gravy is slightly thickened stirring regularly. Keep warm until ready to serve.

Return potatoes to the pan adding milk, butter and then mash using either a potato masher, a fork or a potato ricer until smooth. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.

To Serve: Spoon the mash onto a warmed dinner plate placing a small dent in the center to hold the gravy, place sausages either on the top or at the side of the mash potatoes and cover with the hot onion gravy. Mushy peas can be added as a side.


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