England / Main dishes

Bangers and mash

Name: Bangers and mash
Prep time: 15 min
Cook time: 35 min
Yield: 4 portions
Cuisine: England
Ingredients: 8 raw pork sausages; 800 g potatoes, peeled and cubed; 2 onions, sliced; 1 tbsp olive oil; 1 tbsp plain flour; 400 ml beef stock; 30 g butter; 100 ml milk

Sausages with buttery potato mash and onion gravy.

Prep15 min

Cook35 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C and bake sausages on a tray for 25–30 minutes, turning once, until their centers reach 71°C / 160°F; follow package directions.
Boil potatoes for 15–20 minutes until tender, drain well and mash with butter and warm milk.
Meanwhile soften onions in oil for 15 minutes until golden. Stir in flour, gradually add stock and simmer 10 minutes until thickened.
Serve sausages over mash with onion gravy. Taste gravy before adding salt.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat; check sausages and stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 289 kcal
Protein: 6.1 g
Carbs: 42.6 g
Fat: 10.8 g
Fibre: 5.5 g
Total sugar: 5.6 g
Sodium: 327 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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