Bangers and Mash

A weeknight British classic of gently browned pork sausages, fluffy buttery mash, deeply caramelized onion gravy, and bright peas.

60 min

4 servings

Browned pork sausages rest over creamy mashed potatoes with onion gravy and bright green peas.

Ingredients

2 lb Yukon Gold potatoes, peeled and cut into chunks

6 tbsp unsalted butter, divided

3/4 cup whole milk, warmed

2 large yellow onions, thinly sliced

2 tbsp all-purpose flour

2 cups low-sodium beef stock

1 tbsp Dijon mustard

2 tsp Worcestershire sauce

10 oz frozen peas

Equipment

Large pot · Potato masher · Large skillet · Small saucepan · Instant-read thermometer

Sausage substitutes

Choose plump pork breakfast sausages, mild Italian sausages, or bratwurst when British bangers are unavailable; cook them gently to avoid split casings.

Gravy first

Set the peas alongside the mash, then spoon gravy over the sausages so their bright color stays visible.

Cook potatoes and sausages

01. Simmer potatoes 15 to 18 minutes, until a knife slides through easily.

02. Brown sausages over medium-low heat for 12 to 15 minutes, turning often, until they reach 160 F.

Build the gravy

03. Cook onions in butter for 12 minutes until amber and sweet-smelling.

04. Stir in flour, then stock, Dijon, and Worcestershire; simmer 5 minutes until spoon-coating.

Mash and warm peas

05. Return sausages to the gravy and hold over low heat.

06. Steam-dry the drained potatoes for 1 minute, then mash with butter and warm milk until fluffy.

Serve hot

07. Warm peas for 3 to 4 minutes until tender and bright green.

08. Spoon mash onto plates, add sausages and gravy, and serve peas alongside.