Bangers and Mash is a comfort food classic that’s found its home in Aussie kitchens and pubs alike. Juicy pan-fried sausages served over creamy mashed potatoes and topped with rich caramelised onion gravy — it’s the kind of hearty meal that warms you from the inside out.
This traditional dish is simple to make, satisfying to eat, and ideal for a cold night in or a weekend family dinner. Whether you’re serving it with peas, green beans, or enjoying it on its own, this is true pub-style food at home.
Ingredients:
For the mash:
- 1 kg potatoes, peeled and chopped
- 2 tablespoons butter
- ½ cup milk
- Salt and pepper, to taste
For the sausages:
- 6 beef or pork sausages
- 1 tablespoon olive oil
For the onion gravy:
- 2 large onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1½ cups beef stock
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Instructions:
- Make the mash: Boil potatoes until soft, about 15 minutes. Drain and mash with butter, milk, salt and pepper until creamy.
- Cook the sausages: Heat oil in a pan over medium heat. Cook sausages for 10–12 minutes, turning occasionally until browned and cooked through.
- Make the gravy: In the same pan, melt butter. Add onions and cook for 8–10 minutes until soft and golden. Add flour, stir for 1 minute. Slowly add beef stock and Worcestershire sauce. Simmer for 5–7 minutes until thickened. Season to taste.
- Serve sausages over mash and spoon gravy generously on top.
