bangers and mash

Bangers & Mash

A favorite old haunt of mine was the The Londoner Pub in Addison, Texas. One of it’s most memorable fares was authentic British Bangers and Mash. Along with traditional red onion gravy, this variation uses a taste of mustard in the potatoes for a little added zest.


Bangers and Mash

  • Servings: 4
  • Difficulty: moderate
  • Print


  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 tsp soft brown sugar
  • 900g floury potatoes, peeled and cut into small chunks
  • 8 good-quality sausages
  • 1 tbsp plain flour
  • 300ml hot beef stock, made with a stock cube
  • 100ml red wine
  • 1 tbsp Worcestershire sauce
  • 100ml milk, warmed
  • 50g butter
  • 2-3 tsp wholegrain mustard
  • fresh parsley snips (for garnish)


  1. Caramelize the onion: Heat the oil in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring from time to time, for 12-15 minutes or until the onion is lightly caramelized. Preheat the grill.

  2. Cook the potatoes and sausages: While the onion is cooking, boil the potatoes in lightly salted water for 15 minutes or until tender, and grill the sausages, turning regularly, for about 15 minutes or until evenly browned.

  3. Make the gravy: Sprinkle the flour over the caramelized onion, stir and cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce. Bring to the boil, then reduce the heat and leave to simmer gently.

  4. Mash the potatoes: Drain the potatoes and return to the pan. Mash with the warm milk, butter and mustard to taste.

  5. Serve: Spoon a mound of mashed potato on to each plate, lay a couple of sausages on top, spoon over the gravy and garnish with parsley snips.

Source: Sausages with mustard mash and red onion gravy – Jan Cutler on


Steve D.

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