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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Bangers and Mash

Serves 2 Time 30 minutes Difficulty 2/5 Ingredients 5 Steps 8
Bangers and Mash

You can fry or grill sausages quickly, but in this recipe they are cooked slowly (as recommended by Nigel Slater, no less) so as to really bring out the flavour. Some people like baked beans with their sausage and mash, some people like gravy, and some people don't need either.

Ingredients

  • 2–3 good British butcher's sausages per person
  • 2 medium-to-large potatoes per person (Maris piper potatoes are good.)
  • A little vegetable oil
  • Some butter or margarine
  • A splash of milk

Steps

Bangers

  1. Warm large heavy frying pan over medium heat with a little vegetable oil, if desired.
  2. Place sausages in single layer. Fry, turning every minute or so, for color all over.
  3. After about 5 minutes, turn heat to low. Fry gently 25 minutes, turning every 5–10 minutes. Can cook longer, up to about 1 hour on very low heat.
  4. Cook sausages all the way through, no pinkness.

Mash

  1. Peel potatoes. Chop roughly into 1–2 cm pieces.
  2. Boil vigorously in large pan of water, 15 minutes, until soft enough for knife or fork to enter easily.
  3. Drain in colander. Return to big pan off heat.
  4. Add generous knob of butter and splash of milk. Mash with potato masher.

Notes from the original

  • You do not need to prick the sausages—that only lets tasty juices escape! Similarly you don't necessarily need to separate them one from another until after they've cooked.

Source. Adapted from “Cookbook:Bangers and Mash” by Wikibooks contributors, revision of 2025-06-08, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Bangers and mash 1.jpg by avlxyz, CC BY-SA 2.0, via Wikimedia. Resized; otherwise unchanged.