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British Recipes: Bangers and Mash (sausages and mashed potatoes) with a mushroom gravy

A bowl with mashed potatoes, 2 sausages and a thick gravyWhen I first arrived in England, I was very surprised to see that “Bangers & Mash” was a very common and very popular meal at the gastro pub’s menu. Mashed potatoes and sausages is so easy, why is it so popular? That was until I ordered it. It’s all about the gravy. The more gourmet the gravy, the better. And it’s oh so comforting.

Serves: 4


  • 6-8 medium-sized potatoes, peeled and cut into cubes
  • 8 pork sausages
  • 1 brown onion, chopped
  • 50 gr unsalted butter
  • 100 gr mushrooms, chopped
  • small bunch parsley, chopped
  • pinch dried thyme (or tsp fresh thyme)
  • 300 ml beef stock (or one beef stock cube and 300 ml water)
  • 1/2 teaspoon cornflour
  • good dash milk
  • oil for frying
  • salt and pepper


In a large saucepan, add the cubed potatoes and cover with plenty of water. Add a pinch of salt and bring to the boil. Allow the potatoes to simmer until soft (approx 30 minutes).
Start cooking the sausages over a low to medium heat under the grill or on a grill plate on the stove. Keep an eye on these sausages and turn when necessary to make sure they are cooked through and brown on all sides.
To make the gravy, place a large frypan on the stove and turn on a medium heat. Add some oil and the cubed onions and cook for a couple of minutes. Add 30 gr of the butter and add the chopped mushrooms. Cook over a low heat. Add the parsley and thyme and stir well. Add the beef stock and bring the mixture to the boil. Then simmer and allow the sauce to thicken – you will need to add a small amount of cornflour to help. Add salt and pepper to taste.
Once the potatoes are cooked, drain the potatoes and mash with a potato masher (if you want to be really fancy and have the time, you can push the potato through a sieve for a really fine mash). With a fork, mix in the remaining butter (20 gr), a good dash of milk, salt and pepper. You can add more of these ingredients depending on consistency and taste. It’s good to give the potato a good mix with the fork.
Now all ingredients are ready to serve. Add a good dollop of potato, 2 sausages and then cover with the thick mushroom gravy.  The perfect Bangers and Mash, enjoy!

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