Bangers & Mash

Bangers and mashed potatoes, bangers and mash

A hearty and heartwarming dish commonly served in homes and pubs around Britain and Ireland, and typically eaten for either lunch or dinner. Several famous couples have even served Bangers and Mash at their weddings, including the British actress Kate Winslet.

Serves 4-6 


  • 6 Traditional Pork Bangers
  • 6 Pork & Herb Bangers


  • 1½ lb Potatoes, peeled and cut into chunks
  • ½ cup Milk
  • 2 tablespoons Butter
  • Black Pepper and Salt to taste


  • 2 tablespoons Butter
  • 2 large Onions, finely sliced
  • 1 Garlic Clove, minced
  • 1 cup Red Wine
  • 1 cup Beef Stock
  • 1 tablespoon Brown Sugar

Cooking Directions:

Have the bangers ready at room temperature, and cook them slowly on medium heat, turning often until a crisp, golden brown and the centers are no longer pink.

To make the mash, place potatoes in a saucepan of boiling water, and cook for about 30 minutes until soft. Drain in a colander, return to the same saucepan, and add the remaining ingredients. Mash together until fluffy and tasty.

For the gravy, melt the butter in a pan, then add the onions and garlic and simmer on a low heat until they soften. Add the wine, stock and sugar, and cook over a higher heat until reduced to your desired thickness.

Serve the mash gently on a plate, balance the bangers on the mash, then top with the rich onion gravy. Try with a full-bodied beer or a decent glass of red wine.

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