Perfect bangers and mash

Comfort food

Bangers and mash, a British dish,  is the epitome of comfort food. This hearty and satisfying meal combines juicy sausages, affectionately known as ‘bangers,’ with creamy mashed potatoes, resulting in a delightful combination of flavours and textures.

The origin of the name ‘bangers’ comes from the tendency of sausages to sizzle and pop while cooking due to their high meat content. Traditionally made with pork sausages, bangers can now be found in a variety of flavours, including beef, lamb, or even vegetarian options. The sausages are often pan-fried, grilled, or baked until they achieve a delicious golden-brown exterior while retaining their juicy interior.

Combine these perfectly fried bangers with creamy mashed potatoes made with butter ,  a savoury onion gravy, a splash of your favourite Chilli sauce  and you will be in culinary heaven

Here’s a recipe for the perfect bangers and mash


  • 4 to 6 sausages (traditionally pork)
  • 2 lbs (900g) potatoes, peeled and cut into chunks.
  • 1/2 cup (120ml) milk
  • 4 tbsp (56g) unsalted butter
  • Salt and pepper to taste
  • Weymouth 51 Allotment Special Chilli sauce (optional)

Onion Gravy:

  • 2 onions thinly sliced.
  • 2 tbsp (30ml) vegetable oil
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (240ml) beef or vegetable broth
  • 1 tbsp (15ml) Worcestershire sauce
  • Salt and pepper to taste


  1. Cook the sausages: Bake, pan-fry, or grill sausages until cooked through and golden brown.
  2. Prepare the mashed potatoes: Boil potatoes until tender. Drain and mash with milk, butter, salt, and pepper.
  3. Make the onion gravy: Caramelise onions in oil, sprinkle flour, cook briefly. Whisk in broth, Worcestershire sauce, salt, and pepper. Simmer until thickened.
  4. Serve: Plate mashed potatoes, top with sausages, and spoon onion gravy over them. Enjoy with peas or steamed vegetables as desired. Also don’t forget the Weymouth 51 Chilli sauce

Enjoy your delicious bangers and mash with onion gravy!

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