Bangers and Mash


Bangers and Mash


  • 8 pork sausages
  • 1kg potatoes, peeled and halved
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1/2 cup beef broth
  • 1 onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon oil
  • Salt and pepper to taste


  1. Preheat your oven to 200°C (approximately 390°F).
  2. In a large skillet, heat the oil over medium heat. Add the sausages and cook until browned on all sides. Remove and set aside.
  3. In the same skillet, add the sliced onions and cook until soft, about 10 minutes. Sprinkle the flour over the onions, stirring to combine. Cook for 2 minutes.
  4. Slowly add the beef broth to the skillet, stirring continuously until the mixture thickens. Season with salt and pepper as desired.
  5. Return the sausages to the skillet, cover, and simmer for 15 minutes.
  6. Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and return them to the pot.
  7. Add the milk and butter to the potatoes and mash until smooth. Season with salt and pepper.
  8. Serve the sausages with the onion gravy over the mashed potatoes.

Nutritional Information

Nutrition information is approximate and varies with ingredients used.


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