Everyday Kitchen

British/Irish · Dinner

Bangers and Mash

Draft recipe — not kitchen-tested
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 draft.
The photograph includes peas not included in this draft. Representative photograph of Bangers and Mash. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Bangers and Mash one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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