Recipes

Bangers & Mash SWDT Style

September 4, 2026
bangers and mash in onion gravy

Sometimes you just don’t mess with a classic. You just make it bloody brilliant.

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Our take on proper British bangers and mash starts with beautifully browned sausages, ridiculously creamy mustard and cheddar mash, sweet caramelised onions and a rich, glossy onion gravy made in the same pan as the sausages. Then we finish the whole lot with crispy fried onions for a bit of crunch.

Cheap, comforting, proper British grub — with the So We Did This treatment.

bangers and mash in onion gravy
Cush

Bangers & Mash SWDT Style

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Sometimes you just don’t mess with a classic. You just make it bloody brilliant. Our take on proper British bangers and mash starts with…
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: English
Calories: 1412
Cost: £7.25
Ingredients Method Nutrition Notes

Ingredients
  

For The Bangers
  • 6 Good Quality Pork Sausages
  • 1 tbsp Vegetable Oil
For The Mash
  • 750 g Floury Potatoes such as Maris Piper
  • 50 g Butter
  • 75 ml Milk
  • 1 tbsp Wholegrain Mustard
  • 50 g Mature Cheddar
  • Salt & Plenty of Black Pepper
For The Gravy
  • 2 large Onions – sliced thinly
  • 25 g Butter
  • 1 tbsp Plain Flour
  • 500 ml Beef Stock
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Redcurrant Jelly
  • 1 tsp English Mustard
  • Black Pepper
For The Crispy Fried Onions
  • 1 large Spanish Onion
  • 2 tbsp Plain Flour
  • 1/2 tsp Salt
  • Vegetable or Sunflower Oil for frying

Method
 

Make The Crispy Fried Onions
  1. Slice the onion very finely ideally with a mandolin, but a sharp knife works fine.
  2. Toss the onions with the flour and salt. You want a very light coating not a batter.
  3. Heat about 1-2cm oil in a frying pan over a medium high heat. You want it hot enough that a piece of onion immediately starts bubbling.
  4. Fry the onions in small batches. If you overcrowd the pan they'll steam instead of crisping.
  5. Stir them around regularly. They'll go from pale > golden > OH SHIT THEY'RE DONE surprisingly quickly.
  6. As soon as they're a deep golden brown, lift them out with a slotted spoon and put them onto some kitchen towel. Season immediately with a little salt.
    7. Take the onions out of the pan slightly before you think they're ready. They'll continue cooking and crisping as they cool down.
Brown Those Bangers
  1. Heat the oil in a large frying pan over a medium-high heat.
  2. Add the sausages and cook until deeply browned all over, turning regularly.
  3. Remove the sausages from the pan and set aside.
    4. Don't rush this bit…we're after proper colour not pasty, sad looking sausages!
Meanwhile…Get The Potatoes On
  1. Peel and cube the potatoes into 4-5cm chunks. Put them in a large pan of cold, well-salted water.
  2. Bring to the boil and simmer for around 15-20 minutes, or until completely tender.
  3. Drain well, and leave them in the colander for a couple of minutes so excess steam can escape.
Build The Gravy
  1. Turn the heat down to medium and add the butter to the pan you browned the sausages in.
  2. Add the sliced onions and cook for 10-15 minutes, stirring regularly until soft, deeply golden and beginning to caremelise.
  3. Sprinkle over the flour and stir for a further minute.
  4. Gradually pour in the beef stock, stirring constantly to scrape all of those gorgeous browned sausagey bits from the bottom of the pan.
  5. Add the Worcestershire sauce, redcurrant jelly and english mustard.
  6. Season with plenty of freshly ground black pepper.
Get The Sausages Back in
  1. Nestle the browned sausages back into the gravy.
  2. Reduce the heat to low and simmer gently for 10-15 minutes, turning the sausages occasionally until cooked through and the gravy has thickened.
    3. If the gravy gets too thick, loosen it with a splash of hot water.
Make The Mash
  1. While the sausages are finishing off, return the drained potatoes to their pan.
  2. Add the butter and mash until smooth. Warm the milk and gradually beat it into the potatoes until you've got properly creamy mash.
  3. Stir through the wholegrain mustard and mature cheddar, then season to your taste with salt and black pepper.
    4. Don't overwork the mash – it needs to be creamy and fluffy rather than wallpaper paste.
Serve It Up
  1. Pile the mash onto two plates or shallow bowls and flatten it down until it covers most of the surface.
  2. Place three of the sausages onto each plate of mash, and spoon the gravy over the top and around the sides of the mash. Use far more gravy than you think is strictly necessary!
  3. Top with the crispy fried onions and a little freshly chopped parsley if you have any.

Nutrition

Calories: 1412kcalCarbohydrates: 102.1gProtein: 51.1gFat: 89.8gSaturated Fat: 42.6gPolyunsaturated Fat: 6gMonounsaturated Fat: 34.5gTrans Fat: 1.1gCholesterol: 130mgSodium: 2830mgPotassium: 2300mgFiber: 12.3gSugar: 17gVitamin A: 1900IUVitamin C: 150mgCalcium: 390mgIron: 5.5mg

Nutrition information is provided as a guide only and may vary depending on ingredients, brands and portion sizes.

Cush’s Notes

Make more gravy than you think you need! If you’ve got a bit of gravy left over at the end, stick it in the fridge once cooled. It’ll make a filthy base for a sausage sandwich tomorrow…

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