Bangers and Mash

I make no claims as to the authenticity of this dish.  I glanced at a handful of recipes online and eventually made this one up based on what ingredients I had on hand.  What started the whole thing was this package of “authentic English sausages” that came in our latest Angel Food shipment.  Now I lived in Scotland for a while, and I know I ate sausage while I was there, but I don’t remember how it differs from our sausage.  In any event, one classic pub dish I remember fondly is bangers and mash.  I can’t guarantee how close it tastes to what they serve over there, but it was a hit at our house.  Interesting.


  • 1 package English sausages (5 links)
  • 4 good sized potatoes, diced (peeled if you prefer, but I like the skins in my mashed potatoes)
  • 4 oz. fresh mushrooms
  • 2 cups beef broth
  • 1 Tbsp margarine or butter
  • 1 Tbsp cornstarch


  1. Add the diced potatoes to a pot with water and boil until tender (approximately 20 minutes depending on how fine the dice).
  2. In a skillet, melt the butter or margarine.
  3. Add the sausages and cook over medium heat, flipping when the casing browns.
  4. When both sides of the sausage are browned, remove from skillet.
  5. Add mushrooms to skillet and sautee them in the juices from the sausage.  This would also be an excellent time to sautee some onions, but remember I am married to Mr. Anti-Onion, so I didn’t use them.  Instead I sauteed them in olive oil and set them aside.  Remove to a plate.
  6. Add the sausage back to the skillet and add the cup of beef broth to the skillet.  You’re going to braise the sausage until they’re cooked through.  Mine went about 15 minutes, flipping in the middle.
  7. When sausage is cooked through, remove from skillet.
  8. Add 1 Tablespoon of cornstarch to a bit of cold water and stir until smooth.
  9. Add cornstarch mixture to the skillet. Return to a boil stirring constantly. Add 1 cup of beef broth and make a gravy.
  10. Reduce heat to a simmer until thickened.
  11. Slice sausage into chunks and add back to gravy along with mushrooms.
  12. Drain and mash your potatoes with salt, pepper, butter, and milk as preferred.
  13. Plate up with a layer of potatoes, then the sausage, mushrooms, and gravy. And the onions if you want (IMO they’re much better with onions).

Printable version.

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