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Ultimate Bangers and Mash

3.6/5 rating (11 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Very Easy
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Ultimate Bangers and Mash


  • 8 good quality pork sausages
  • For perfect mash potatoes:
  • 500g raw, peeled potatoes gently cooked until soft and mashed with a masher or ricer
  • 75g melted unsalted butter
  • 150mls approx warm milk
  • salt and freshly milled black pepper
  • pinch ground nutmeg
  • For the posh onion gravy:
  • 3 large onions, finely sliced
  • 2 tbsp olive oil
  • 2 glasses red wine
  • 1 tbsp flour
  • 1 tsp fresh thyme, chopped
  • 2 pints good, strong beef stock
  • salt and freshly milled black pepper
  • 2 tbsp redcurrant jelly

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For the mash potato:

  • First make the mashed potatoes
  • Place the warm mash into a bowl, add the milk and butter and stir well
  • Finally add the salt and pepper and mix well
  • You may need to add a little more milk to get a smooth, but not runny mash cover and keep warm.

For the Posh Onion Gravy:

  • Heat the oil, then add the onions and cook for 15 minutes to soften
  • Add the wine and thyme and cook down until almost evaporated
  • Add the flour and mix well
  • Add the stock, jelly and cook gently for 20 minutes or until cooked and thickened
  • Season well with salt and pepper, serve

For the sausages:

  • Pre-heat a grill, oven or frying pan and cook the sausages well.

Phil's Tips

  • Salt can be reduced, as the gravy will balance out.
  • Adding vinegar to the onions and reducing them gives the sauce a nice sharp edge; this also helps to reduce the amount of salt needed to make a nice sauce.
  • All butter can be removed from the mash, as you have plenty of gravy to soften the mash.
  • If you do not have granules, add 1 tbsp of flour to the cooked and reduced onions, then add water and a beef stock cube, this will thicken perfectly.

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