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Bangers and Mash Recipe

Tuesday, February 28, 2017 9:13
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Bangers and Mash
Bangers and mash originated in the United Kingdom. This dish consists of sausages and mashed potatoes and gravy. There are a variety of different sausage you can use for this recipe depending on what is available to you. Cumberland sausages would be a good choice, I personally used bratwurst because it was all I could find. The gravy gets a lot of its flavor from Guinness stout, Worcestershire sauce and mustard. The mashed potatoes use simple ingredients such as potatoes, milk and half-and-half. This is a delicious recipe to prepare for St. Patrick’s Day. Enjoy.

Bangers and Mash

Bangers and Mash

Mashed Potatoes-

  • 3 cups Yukon gold potatoes (about 1.25lbs)
  • ¼ cup milk
  • 2 tablespoons half and half
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Guinness Gravy-

  • 2 tablespoons butter
  • 2 tablespoons + 1 teaspoon all purpose flour
  • ¾ cup beef stock
  • ½ cup Guinness
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon yellow mustard
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder


  • 6 British style bangers (or sausages of your choice)
  • Olive oil (for sautéing)

  1. Peel and chop the potatoes into 1 inch cubes and place into a medium sized pot. Add cold water to cover the potatoes by about 2 inches. Cover with the lid and bring to a boil over high heat. Once the water boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are fork tender (about 12 minutes).
  2. Drain the potatoes. Add milk, half and half, 2 tablespoons butter, salt and pepper. Mash the potatoes to the desired consistency.
  3. To prepare the gravy—while the potatoes are cooking you can prepare the gravy. In a large deep skillet melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons plus 1 teaspoon of flour. Allow the mixture to cook for about 2-3 minutes, whisking constantly.
  4. Slowly add in ½ cup of Guinness and ¾ cup of beef stock whiling continuing to whisk. Add in mustard, Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Allow the gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.
  5. Start to cook the sausages and when the potatoes have about 5 minutes left. Heat a medium skillet over medium heat. Add in 1 tablespoon of olive oil. Heat the oil, then add the sausages. Cook the sausages turning every couple of minutes until browned and fully cooked (the internal temperature has reached 160 degrees F. if using pork).
  6. To assemble—Divide the mashed potatoes into serving bowls. Place a banger on top of potatoes and cover with gravy. 

Adapted from Renee Nicole’s Kitchen


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