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British/Irish · Dinner

Bangers and Mash

Non-vegEasy

Diet: Non-veg · High-protein

Bangers and Mash is a British/Irish dish. Cook sausages gently after browning to avoid split skins.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bangers and Mash. The photograph includes peas not included in this recipe.
The photograph includes peas not included in this recipe. Representative photograph of Bangers and Mash. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Sausages

Mash

Gravy

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Sausages · About 25 min

  1. Brown 8 raw pork sausages, 20 ml neutral oil in its oil, then cook over medium-low heat 20–25 minutes, turning, until 71°C / 160°F.

    Check: Look for this result: 71°C / 160°F.

Mash · About 20 min

  1. Boil potatoes from 1000 g potatoes, cubed, 1800 ml water, 60 g butter, 150 ml milk, ½ tsp salt 20 minutes, drain and mash with its butter, milk and salt.

Gravy · About 15 min

  1. Cook onions in butter from 250 g onions, sliced, 25 g butter, 25 g plain flour, 500 ml beef stock, 10 g Dijon mustard 15 minutes. Stir in flour, stock and mustard; simmer 5 minutes. Serve together.

Tips

  • Cook sausages gently after browning to avoid split skins.
  • Judge Bangers and Mash by the texture and doneness signs in its steps. Your pan and heat affect how long Bangers and Mash takes to cook.

Substitutions

  • Use vegetarian sausages and vegetable stock for a different version.

Storage

  • Get perishable Bangers and Mash into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bangers and Mash within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bangers and Mash to 74°C / 165°F, stirring or turning it for even heating. When Bangers and Mash is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Bangers and Mash includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bangers and Mash becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Bangers and Mash one day ahead. For Bangers and Mash, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bangers and Mash on the day of serving.

FAQ

What matters most when making Bangers and Mash?

Cook sausages gently after browning to avoid split skins.

What can I substitute in Bangers and Mash?

Use vegetarian sausages and vegetable stock for a different version.

Can I prepare Bangers and Mash ahead?

Prepare the measured ingredients for Bangers and Mash one day ahead. For Bangers and Mash, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bangers and Mash on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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