Bangers and Mash

Name: Bangers and Mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 pork sausages (bratwurst or British-style); 2 lbs russet potatoes, peeled, quartered; 6 tbsp unsalted butter; 1/2 cup whole milk, warmed; 2 yellow onions, thinly sliced; 2 cups beef broth; 2 tbsp all-purpose flour; 2 tsp Worcestershire sauce; 4 sprigs fresh thyme; 2 tbsp olive oil; 2 tsp salt; 1/2 tsp black pepper, freshly ground

A beloved British pub staple of pan-fried pork sausages nestled on a bed of buttery mashed potatoes and drenched in a rich onion gravy. Simple, hearty, and utterly satisfying.

50 minEasyServes 4620 cal/serving

BritishDinnerStovetopHigh ProteinAlcohol-FreeCorn-Free

Ingredients

8 pork sausages (bratwurst or British-style)
2 lbs russet potatoes, peeled, quartered
6 tbsp unsalted butter
1/2 cup whole milk, warmed
2 yellow onions, thinly sliced
2 cups beef broth
2 tbsp all-purpose flour
2 tsp Worcestershire sauce
4 sprigs fresh thyme
2 tbsp olive oil
2 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Boil 2 lbs peeled, quartered russet potatoes in salted water until completely tender, about 20 minutes. Drain and mash with 6 tbsp unsalted butter, 1/2 cup warmed whole milk, 2 tsp salt, and 1/2 tsp black pepper until smooth. Cover and keep warm.
2

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 pork sausages (bratwurst or British-style) and cook, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F, about 12-15 minutes. Remove to a plate and keep warm.
3

In the same skillet, add 1 tablespoon butter. Add 2 thinly sliced yellow onions and cook over medium-low heat, stirring often, until deeply caramelized and golden, about 20 minutes.
4

Stir 2 tbsp all-purpose flour into the onions and cook for 1 minute. Add 4 sprigs fresh thyme and 2 tsp Worcestershire sauce, then pour in 2 cups beef broth. Stir and simmer until thickened, about 5 minutes. Remove thyme. Season to taste.
5

Divide the mashed potatoes between plates, top with sausages, and ladle the onion gravy over everything.

Questions

Can I make Bangers and Mash dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, 1/2 cup whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Bangers and Mash gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour, 2 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Bangers and Mash keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bangers and Mash?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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