Bangers and Mash

Hi everyone!  This week I am dedicating my dinners to Saint Patrick’s Day.  I did some research and found that Bangers and Mash is a favorite British and Irish dish.  Some believe the name bangers comes from the habit of the sausages bursting in the pan with a “bang” if cooked too quickly.  When I made this recipe, I definitely did not hear banging noises but I’m sure it happens – LOL.

Whenever I go to an Irish pub, Bangers and Mash is always on the menu.  It is a very simple dish and perfect for dinner.  The ingredients are inexpensive but it is still a substantial meal.  It is also a kid friendly meal that you don’t have to fight the kids to eat.

The only issue I had with bangers and mash is that I could not determine what type of sausage to use.  Luckily, the grocery store actually carried British Banger Sausage!!!  I do, however, think you can use just about any dinner sausage to make this meal stand out.

British Banger Sausage
British Banger Sausage

I normally make a plain onion gravy with bangers and mash but I saw many recipes adding a little mustard to the gravy.  I decided to try this to see how it tasted and it came out good – the mustard gravy was a smashing success!

In the future, I will definitely add some mustard to my gravy.  I think it gives it an extra flavor boost.


  • Sausages
    • 1-2 lbs British Banger Sausage (or any dinner sausage)
  • Potatoes
    • 6-8 baby red potatoes,
    • 1/2 cup milk
    • 1 tbs butter
    • 1/2 cup of plain greek yogurt
    • Salt and ground black pepper
  • Gravy
    • 1 large onions, peeled and thinly sliced
    • 2 tbsp butter
    • 1 tsp sugar
    • 1 tsp balsamic vinegar
    • 4-5 cup of beef stock
    • 4 tsp corn starch
    • 4 tsp cold water
    • 1 tbsp mustard
    • Salt and ground black pepper


  1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.  Combine potatoes with butter, milk, yogurt, salt, and pepper. Mash together until smooth and creamy.  You can remove the skin but it is not necessary.
  2. In a large frying pan, turn the heat to medium and add sausages. Fry until the sausages are cooked through, turning them from time to time – about 20 minutes. Once done, keep warm until the potatoes and  gravy are ready.
  3. Melt butter in a large saucepan over a gentle heat. Add the onion and cook 1-2 mins or until the onions are soft.  Add the sugar and vinegar to the onions and stir well for another minute or so.  Add the stock and boil for 5 minutes.  In a separate cup, mix corn starch with cold water and make a thin paste. Pour the starch mixture into the gravy, add mustard and raise the heat to high.  Boil for 10 minutes or until the gravy is thick. Keep warm until ready to serve.
  4. Serve the potatoes, sausages and gravy together.