“I tried a number of Bangers and Mash recipes and none of them passed the test with my husband--I finally came up with my own, which did! I need to keep this! Also, don't forget to serve with buttered peas!”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time.
  3. While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt.
  4. While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet.
  5. In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often.
  6. Sprinkle the flour over the onions and mix well before cooking for a few more minutes.
  7. Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon.
  8. When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt.
  9. Serve the gravy over the sausage and potatoes with a side of buttered peas.

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