Bangers and Mash


The first time I had this dish was at a small hole-in-the-wall in Brighton, England. It can often be a bit on the dreary side there, and when we visited it was a chilly night. This was the perfect meal to warm me up.

You might think that the key to this dish is the sausage selection, but I would beg to differ. I think the real key is the gravy. I’ve made this dish over the last few years with a few different kinds of sausage, and it’s always great as long as the gravy is good.

Prep Time: 20 minutes
Total Time: 45 minutes


  • 2 pounds red potatoes
  • 4 tablespoons unsalted butter
  • cup milk
  • 2 cloves garlic, minced
  • Salt and pepper
  • 5 ounces raw baby spinach
  • 1 tablespoon olive oil
  • 8 medium sausage links

Onion Gravy

  • 1 sweet yellow onion, sliced thin
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • Pinch of salt and pepper


  1. For the mash: Cube red potatoes into 1-inch cubes. Leave the skin on.
  2. Simmer in boiling water until potatoes are very soft, about 15 minutes.
  3. Drain potatoes, then add them back to the hot pot with butter, milk, and garlic. Mash until smooth and season with salt and pepper. Cover and keep warm until needed.
  4. For the spinach: Add rinsed and dried spinach to a large skillet over medium heat and drizzle with oil. Cook for a minute or two until spinach starts to wilt. Remove from heat and set aside until needed. You don’t need to keep it warm.
  5. For the bangers and gravy: Preheat oven to 250°F.
  6. Add sausages to a medium pot over medium-low heat with a small drizzle of oil. Cook slowly until the sausages are browned on all sizes. If you cook them too fast, they might burn on the outside but still be raw in the center. So take your time and cook them on slightly lower heat.
  7. After 20 minutes or so, the sausages should be cooked. Remove from pot and keep them warm in the oven until ready to serve.
  8. Add sliced onions to the pot that you cooked the sausage in. Add butter and turn up heat to medium. Use juices from onions to scrape up any sausage bits stuck to pan. Cook until onions are soft, 5 to 6 minutes.
  9. Add flour to pan, stir, and cook for about a minute to cook out flour taste.
  10. Whisk in beef stock and bring to a simmer. It should thicken slightly and become a light gravy.
  11. Stir in sugar and vinegar and continue to simmer until gravy is the right consistency. It should thicken slightly, but still be a bit thinner than a traditional gravy. Season gravy with salt and pepper.
  12. To serve: Add a big scoop of mashed potatoes to the plates. Top with sautéed spinach and add a big ladle of onion gravy. Top each plate with two sausages and a bit more gravy. Serve immediately!