Bangers and Mash

Name: Bangers and Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 8 pork sausages; 2 lbs potatoes, peeled and chunked; 4 tbsp butter; 1/2 cup warm milk; 2 onions, sliced; 2 cups beef stock; 1 tbsp flour; 1 tbsp Worcestershire sauce

4 servings15 min prep30 min cookEasy United Kingdom

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The Story Behind It

The Tale of Bangers and Mash

Story updated September 17, 2026

Bangers and mash pairs sausages with mashed potato, and the nickname 'bangers' is generally traced to World War I and II, when meat rationing left sausages with a high water content that caused them to pop, or 'bang,' while frying. It became, and remains, a beloved British comfort food.

Ingredients

Scale:· 4 servings

8 pork sausages
2 lbs potatoes, peeled and chunked
4 tbsp butter
1/2 cup warm milk
2 onions, sliced
2 cups beef stock
1 tbsp flour
1 tbsp Worcestershire sauce

Instructions

1Boil potatoes until tender, then drain and mash with butter and warm milk until smooth.
2Fry sausages in a skillet until browned and cooked through, then set aside.
3Sauté onions in the same pan until deeply caramelized, about 15 minutes.
4Sprinkle in flour and cook 1 minute.
5Add stock and Worcestershire sauce, simmering until the onion gravy thickens.
6Serve sausages over mashed potatoes, smothered in onion gravy.

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