Bangers and Mash consists of sausages (“bangers”) and mashed potatoes (“mash”). The sausages are called “bangers” because meat shortages in World War I resulted in sausages being made with fillers that caused them to explode when cooked! Thankfully, modern bangers won’t explode although the flavor is dynamite! Delicious sausages are drenched in savory homemade gravy, along with the perfect side of fluffy, creamy mashed potatoes and peas. Bangers and Mash is a meal that is hearty, scrumptious, and full of flavor! It’s the ultimate British comfort food.

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  • 1/2 tablespoon oil
  • 8 sausages, of your choice
  • 1 large onion, halved and finely sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups beef stock or broth
  • mashed potatoes, to taste, for serving
  • peas, to taste, for serving


Step 1 –Heat the oil in a large skillet or frypan over medium-high heat.

Step 2 –Add the sausages and cook them, turning them until browned as much as possible all over and cooked through according to package directions. Cook time will differ depending on the sausage size.

Step 3 –Transfer the sausages onto a plate.

Step 4 –Reduce the heat to medium.

Step 5 –Add the onion and garlic and cook until golden brown, around 4 minutes.

Step 6 –Add the flour and mix thoroughly.

Step 7 –Add about 3/4 cup of beef broth and mix it into the onion mixture.

Step 8 –Add the remaining beef broth and mix it until combined.

Step 9 –Let the mixture simmer and stir until the gravy thickens but is slightly thinner than desired. It will thicken more as it is served.

Also Read:  Yakisoba

Step 10 –Season the gravy with salt and pepper.

Step 11 –Serve the sausages with plenty of gravy, with the mashed potatoes and peas on the side.