This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.

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  • Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.

  • Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.

  • Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes.

  • Heat the gravy in a pan over medium heat.

  • To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.

Nutrition Facts

628 calories; protein 18.3g; carbohydrates 61.5g; fat 35.4g; cholesterol 60.5mg; sodium 2001mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2008
Ok, I really played with this recipe...but gosh, it is such a good comforting meal! I grilled my sausages and made my own beef gravy with stock I thickened up. I uses Emeril's cheddar, onion mashed potatoes and let me tell you...this was better then anything you'd get in a pub! Delish!!! Read More
(25)

Most helpful critical review

Rating: 3 stars
01/07/2009
The "mash" part was a little salty for my tastes although the entire 6 lbs. were eaten so maybe it's just me. Used grilled polish sausage because that's all I had...again no complaints. A good meal that makes me want to take a nap. Read More
(10)
42 Ratings
  • 5 star values: 24
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/08/2008
Ok, I really played with this recipe...but gosh, it is such a good comforting meal! I grilled my sausages and made my own beef gravy with stock I thickened up. I uses Emeril's cheddar, onion mashed potatoes and let me tell you...this was better then anything you'd get in a pub! Delish!!! Read More
(25)
Rating: 5 stars
11/08/2008
this is exactly how I make them (minus the chicken broth/milk idea for the potatoes)- some recipes call for beef sausage i always stick to pork- better flavor with the gravy... this recipe is very easy and very tasty!!! Read More
(20)
Rating: 5 stars
02/19/2009
This came out fantastic! I made some changes based on what I had. I used turkey sausage and used my own mashed potatos recipe. It was simple tasty and comforting. I served it with some smashed peas with mint. Definately a keeper. Read More
(16)
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Rating: 4 stars
03/26/2009
this is a very good dish that I will make again. Just to make it easier I grilled the sausages and then cut them up and added them to the bottom of the casserole dish. Then I layered on some gravy I had made. ( I addedBistro! a british gravy powdew to the pan with the sausage drippings and whisked in some water and veg stock.) Then I added the onions and bell pepper mixture and then the mashed potato. Very yummy for the winter. Read More
(12)
Rating: 5 stars
07/09/2009
We loved this. Even my daughter who will tell you she hates sausage had seconds. Was really easy to make as well Read More
(11)
Rating: 3 stars
01/07/2009
The "mash" part was a little salty for my tastes although the entire 6 lbs. were eaten so maybe it's just me. Used grilled polish sausage because that's all I had...again no complaints. A good meal that makes me want to take a nap. Read More
(10)
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Rating: 5 stars
10/18/2012
this is a BANGIN recipe (yes pun intended haha).. the BEST pork sausages/bangers to found here in the states that are the closest to the ones we used in south africa are the Johnsonville Bratwurst Original or Beer brats... they both have the best flavour and texture. take the bangers and roast them uncovered with sliced onions in a 380F oven until crispy and dark golden brown. DO NOT PRICK THEM.. that lets all the juices run out and results in a dry sausage. you dont want a dry sausage do you??? you WANT moist juicy sausage when you bite into it right? I serve that over mashed potatoes made just the way i like it and MAN!! is it good. all my friends BEG me to make this for them whenever i make south african/british comfort food for them... Read More
(5)
Rating: 4 stars
04/06/2011
I had never had bangers and mash before but always wanted to try it so I made this recipe. I really enjoyed it. Read More
(5)
Rating: 5 stars
01/04/2010
Loved it. I will make again and again. Read More
(5)
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