Grandma's Classic Bangers and Mash

    1 hour

    Comfort food for the Brit inside you; sausages fried then baked with gravy and mashed potatoes. You can choose your sausages. My grandmother always used the thick beef ones then sliced them in half lengthways for the baking.

    164 people made this

    Serves: 8 

    • 8 large potatoes, peeled and quartered
    • 1 tablespoon butter
    • 125ml (1/2 cup) milk, or as needed
    • salt and pepper to taste
    • 750g sausages
    • 1/2 cup diced onion
    • 30g (1½ tablespoons) gravy mix
    • 1 cup water, or as needed

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180C. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
    2. Drain and mash with half the butter and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
    3. In a large frypan over medium heat, cook the sausages until heated through. Remove from pan, and set aside.
    4. Add remaining butter to the frypan and fry the onions over medium heat until softened.
    5. In a jug, mix the gravy mix and water as directed on the packet Add to the frypan with the onions. Simmer, stirring constantly, to form a thick gravy.
    6. Pour half of the gravy into a square casserole dish so that it coats the base. Place sausages in a layer over the gravy. Pour the remaining gravy over them, then top with the mashed potatoes.
    7. Bake in preheated oven uncovered for 20 minutes or until potatoes are evenly brown.

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    Reviews in English (137)


    Another recipe that my picky husband loved. I add basil, rosemary, oregano and mushrooms to the onions as they cook, that simple change makes it DARN good! My personal secret ingredient is (don't tell anybody now) a pinch of cinammon. It adds a je ne c'est quoi that is delicious!  -  21 Mar 2003  (Review from Allrecipes US | Canada)


    Ummm, maybe I did something wrong, but I'm pretty sure I followed the recipe very carefully. In the end, I wondered why I had taken such a long way around making some sausage and mashed taters with gravy. The mashers did not brown in the oven, though I did wait patiently. Finally, I pulled the dish out and realized that I really didn't have much to offer my family for dinner. So, I threw together some biscuits, baked 'em up, and served the sausage stuff over open biscuits. In the end, my family liked it "for something different", which is short for, "please don't make this again any time soon". They don't have to worry; I won't.  -  09 Nov 2005  (Review from Allrecipes US | Canada)


    This was great. I didnt have sausage so just used ground beef & browned with onions, montreal steak seasoning and garlic powder. Added gravy as per directions & used the 'make ahead mashed potatoes' from this website. It was excellent!  -  27 Jan 2004  (Review from Allrecipes US | Canada)