1. Make the mash
Boil potatoes in salted water until tender (about 15–20 minutes).
Drain, then mash with butter, milk, salt, and pepper until smooth and creamy.
2. Cook the sausages
Heat oil in a skillet over medium heat.
Cook sausages until browned on all sides and cooked through (internal temp 75 °C / 165 °F), about 12–15 minutes.
3. Make the onion gravy
In the same skillet, melt butter and sauté onions until caramelized, about 8–10 minutes.
Stir in flour and cook 1–2 minutes.
Gradually whisk in stock and Worcestershire sauce.
Simmer until thickened; season with salt and pepper.
4. Serve
Plate the mashed potatoes, top with bangers, and pour gravy over the top.
Add peas or vegetables on the side for a full meal.
Tips & Variations:
For extra flavor, cook sausages in beer or cider.
Some versions add mustard to the mash or gravy for a tangy twist.
Use a mix of sausage types (e.g., Cumberland or Lincolnshire) for authentic British flavor.
If you want, I can also give a one-pan bangers and mash recipe that makes cooking faster and cleanup minimal.
Do you want me to do that?
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