My bangers and mash comes down to three things done well: deeply caramelised onion gravy, butter-rich mash and perfectly browned Cumberland sausages. Classic comfort food.
Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
55 minutes
Bangers and mash is one of those dishes I come back to again and again because it delivers proper comfort without any complexity. The key is doing each element well: a deeply caramelised onion gravy, mash that’s rich and smooth from plenty of butter, and sausages that are properly browned on all sides. Get those three things right and you’ve got a really great dinner.
I use Cumberland sausages because the coarse grind and herby seasoning hold up well against the richness of the gravy, but any good quality pork banger works here. The onion gravy takes the longest, so I always start that first and get the potatoes going at the same time. It’s a dish that rewards patience with the onions more than anything else.
Ingredient Notes
Brushed potatoes: I use brushed potatoes because they’re a starchy, floury variety that breaks down smoothly without turning gluey. High starch content is what you’re after. Sebago, dutch cream, maris piper, russet or yukon gold all work well. Avoid waxy varieties like chat or kipfler potatoes as they don’t mash cleanly and tend to become gluey when overworked.
Cumberland sausages: Cumberland sausages have a coarse pork grind and a distinctly herby, peppery seasoning that holds its own against the richness of the onion gravy. Any good quality pork banger will work in their place, or substitute beef if you prefer. The quality of the sausage makes a real difference here, so buy the best you can find.
Beef stock: A good quality liquid beef stock is what gives the onion gravy its body and depth. I’d strongly recommend using a proper liquid stock or homemade over powder or cubes, as the gravy is a feature of the dish and the stock flavour comes through clearly. If your stock is already seasoned, hold back on additional salt until the end.
Equipment
- Chopping board
- Chef’s knife
- Large saucepan (for potatoes)
- Colander
- Potato ricer or masher
- Saucier or medium saucepan (for gravy)
- Heavy-based frying pan (for sausages)
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 6 Cumberland sausages
- blanched peas, to serve
- 4 onions, thinly sliced
- 50g butter
- 2 tbsp olive oil
- 1 sprig rosemary
- 2 fresh bay leaves
- 1 tbsp worcestershire
- 1 tbsp flour
- 500ml beef stock
- sea salt and pepper to taste
- 1kg brushed potatoes, peeled and halved (or any mashing potato)
- 125g butter, softened
- 180ml (¾ cup) milk
- sea salt, to season
Onion Gravy
Mash
Directions
Onion Gravy
Place the butter and oil in a saucier or saucepan over medium heat. Once the butter has melted, add the onions and season with some salt.
- Cook the onions, stirring occasionally, for 10 minutes, then add the rosemary and bay leaves.
- Continue to cook for a further 20 minutes or until caramelised.
- Sprinkle the flour over the onions and stir through. Add the stock and worcestershire and stir well. Bring to a light boil.
Cook for 20 minutes on low, until thickened to a gravy consistency. Season with salt and pepper to taste and remove the rosemary and bay leaves.
Mash
Place the potatoes in a large saucepan of salted water over medium heat. Bring to a simmer and cook for 35 minutes, or until fork tender.
- Drain well, then place the colander over the hot saucepan to steam for a few minutes.
Push the potatoes through a ricer into a large bowl, or use a masher. Stir in the butter and enough of the milk until you reach a smooth consistency that you want. Season with salt to taste.
Sausages
Heat the oil in a heavy based frying pan over medium-high heat. Cook the sausages for 6-8 minutes, turning to brown on all sides, until cooked through.
- Divide mashed potato between serving plates, along with some peas. Top with the sausages and spoon over the onion gravy. Serve and enjoy!
Recipe video
Recipe notes
Chef Tips
Caramelise the onions low and slow
This is the most important step in the whole recipe. Rushing the onions on high heat gives you soft, slightly brown onions. Cooking them low and slow for 30 minutes gives you deeply sweet, jammy onions that make a completely different gravy. Don’t be tempted to turn up the heat to speed it up.
Steam the potatoes after draining
Once you drain the potatoes, place the colander straight back over the hot saucepan for a few minutes to let the steam dry them out. It’s a small step but removing that extra surface moisture means the potatoes absorb the butter and milk properly instead of the mash turning watery or loose.
Storage
Store the mash, sausages and gravy separately in airtight containers in the fridge for up to 3 days. Reheat the gravy gently in a saucepan over low heat, adding a splash of stock if it’s thickened too much. Reheat the mash in a saucepan with a splash of milk stirred through, and the sausages in a pan or microwave until hot through.
FAQs
Can I use a different type of sausage? Yes, any good quality sausage works here. I use Cumberland for the coarse, herby pork grind, but a beef sausage or a flavoured pork banger like pork and fennel is just as good. The only thing I’d avoid is a very thin sausage as they tend to dry out before getting a proper colour.
Can I make the gravy ahead of time? Yes, and I’d recommend it if you’re cooking for a crowd. The onion gravy actually improves as the flavours settle. Make it up to 3 days ahead and reheat it gently in a saucepan over low heat, adding a splash of stock if it’s thickened too much in the fridge.
Can I freeze the leftovers? The gravy freezes well for up to 3 months. The mash is less ideal for freezing as it can turn watery when thawed, though stirring in a little extra butter when reheating helps. I’d recommend making fresh mash and just freezing the gravy and sausages separately.
