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Skinless Bangers and Mash Recipe


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Skinless Bangers and Mash

A traditional British dish of sausages, gravy, and mashed potatoes. This recipe uses homemade skinless sausages.

Skinless Bangers and Mash recipe

Servings: 4
Total Time: 2 hours 45 minutes
Recipe by: Frankie


  • 2 pounds ground pork
  • 3 medium garlic cloves, minced
  • 1 large egg, beaten
  • 1 cup dried breadcrumbs
  • 1 tsp salt
  • 1 tsp dried sage
  • 1/2 tsp black pepper
  • 1/2 tsp ground allspice
  • 1/8 tsp cayenne pepper
  • GRAVY:
  • 1 TBSP unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 TBSP all-purpose flour
  • 2 cups water
  • salt & pepper
  • MASH:
  • 2 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 4 TBSP unsalted butter
  • 1/2 cup whole milk
  • salt & pepper



  1. In a large mixing bowl combine all the BANGERS ingredients using your hands until well combined.

  2. Divide the pork mixture into 8 equal size balls. Form the balls into cylinder sausage shapes roughly 6-inches long. Cover and refrigerate the sausages for at least 2 hours to allow the flavors to meld.

  3. Heat a large saute pan over medium-high heat. When hot add the sausage to the pan and allow to cook until well browned on one side, about 5 minutes.

  4. Carefully flip the sausages and continue to cook, occasionally moving and turning the sausages, until sausages are well browned on the outside, about 10 more minutes.

  5. Transfer the sausages to a plate and set aside leaving any fat in the pan.

  6. Add the butter to the pan keeping the heat at medium-high. When the butter melts add the onion slices and cook, stirring often, until the onion is softened, about 5 minutes.

  7. Add the flour to the pan and stir until well combined. Pour in the water and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits then bring to a boil.

  8. Reduce the heat to medium-low and stir in 1/4 tsp salt and 1/4 tsp pepper. Return the sausages to the pan with the gravy and continue to simmer over medium-low heat, occasionally spooning gravy over the sausages. Make the mashed potatoes while the sausages simmer.

  9. Add the potatoes to a large pot and cover with water. Stir in 1/4 tsp salt and bring to a boil over medium-high heat then boil the potatoes until tender, about 10 minutes.

  10. Drain the potatoes in a colander and set aside then add the butter and milk to the now empty pot over low heat.

  11. When the butter has melted and the milk is warmed take the pot off the heat and add the potatoes back into the pot with the milk and butter. Add 1/4 tsp salt and 1/8 tsp pepper then use a potato masher to mash the potatoes. Stir and season with additional salt & pepper to taste.

  12. Stir the gravy and add additional salt & pepper if necessary.

  13. Serve the sausages and gravy over the mashed potatoes.

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