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Bangers and Mash is a classic British dish made with flavorful sausage (the “bangers”) and creamy mashed potatoes (the “mash”). It’s a hearty meal that’s perfect for when you want something simple but incredibly satisfying. In this single serving version, you’ll have just the right amount for one person, with creamy, buttery mashed potatoes, perfectly cooked sausage, and a rich, savory gravy to tie everything together.
Bangers and Mash is usually served with peas, and I love adding a side of minty peas for extra flavor. If peas aren’t your favorite, try serving it with tender sautéed green beans, crispy roasted broccolini, a buttery cheddar biscuit, or a slice of warm, crusty French bread. Each option complements the dish perfectly!
Table of Contents
Why You’ll Love This Recipe
- Perfect portion for one: This single serving Bangers and Mash recipe ensures you get just the right amount, no leftovers or food waste.
- Incredibly flavorful: The combination of juicy sausage, creamy mashed potatoes, and rich gravy creates layers of delicious flavor in every bite.
- Simple ingredients: You don’t need anything fancy—just basic, easy-to-find ingredients that come together beautifully.
- Comfort food at its best: The warm, buttery mashed potatoes paired with savory sausage and gravy makes this dish a comforting, satisfying meal.
This single serving Bangers and Mash recipe is all about comfort and flavor. The savory sausage is perfectly paired with our homemade mashed potatoes, which are extra creamy and rich. These mashed potatoes are our go-to recipe, and we highly recommend them for their smooth texture and buttery flavor. The dish is brought together by a rich, homemade onion gravy that ties everything together beautifully. It’s the ultimate comfort food, offering a well-balanced meal that’s simple to prepare and incredibly satisfying.
Ingredients
If you have any ingredients leftover from this easy bangers and mash recipe, check out our Leftover Ingredients Recipe Finder.
For the Mashed Potatoes
- Yukon gold potatoes: These are my top choice because they’re naturally creamy and buttery, making the fluffiest, richest mashed potatoes. If you prefer, you can use a russet potato, but it won’t be as flavorful or creamy as Yukon gold.
- Milk and heavy cream: A combination of these two adds richness to the mashed potatoes. The cream makes the mash extra silky, while the milk helps keep it light. If you don’t have heavy cream, you can substitute it with more milk, but the result may be slightly less indulgent.
- Garlic: Two cloves of garlic brings a subtle, warm flavor to the potatoes without overpowering them.
- Ground coriander: This spice adds a light, citrusy note to the mashed potatoes, brightening up the dish in a unique and delicious way. It’s a small addition that makes a big difference.
- Butter and olive oil: Butter makes the mashed potatoes rich and smooth, while the olive oil adds a hint of fruitiness and helps balance the richness.
- Kosher salt and black pepper: I use Diamond Crystal kosher salt for its clean flavor, and freshly ground black pepper adds just the right amount of warmth and depth.
For the Sausage
- Olive oil: A little bit of olive oil helps the sausage brown evenly and adds a subtle richness that enhances the flavor of the sausage.
- Pork or beef sausage: A high-quality pork sausage is traditional and brings a hearty, savory flavor to the dish. Beef sausage works just as well if you prefer, but I love the classic taste of pork sausage for Bangers and Mash.
For the Gravy
- Butter: The base of the gravy, butter gives it a smooth, rich texture and adds depth to the flavor.
- Onion and garlic: These aromatics create the base of the gravy. As the onion cooks, it becomes sweet and tender, while the garlic enhances the richness of the dish.
- Flour: This is what thickens the gravy, creating that perfect, rich consistency to coat the sausage and potatoes.
- Beef broth: Beef broth brings a deep, savory flavor to the gravy, making it rich and robust. While you can use chicken broth if necessary, beef broth really gives the dish its classic taste.
How To Make Bangers And Mash
These step-by-step photos and instructions help you visualize how make a single serving of bangers and mash. See the recipe box below for ingredient amounts and full recipe instructions.
Make the Mashed Potatoes:
To make the mashed potatoes, start by placing the quartered Yukon gold potatoes in a 2-quart saucepan. Add the milk, cream, garlic, and ground coriander, giving it a good stir to combine. If the potatoes aren’t almost completely covered by the liquid, add a bit more milk or cream.
Cook the potatoes over medium heat for 15 to 20 minutes, or until they’re tender and easily pierced with a knife. Once tender, drain the potatoes over a colander placed inside a bowl to catch the cream.
Return the potatoes and garlic to the pot, and mash them using either a potato masher or an immersion blender. Gradually fold in some of the garlic-infused cream until the potatoes are smooth and creamy. Mix in the butter and olive oil, season with salt and pepper to taste, and cover to keep warm.
Pro Tip: After boiling, the garlic cloves will be soft and sweet. Be sure to mash them into the potatoes for an extra layer of flavor.
Brown the Sausage:
For the sausage, heat a little olive oil in a 10-inch skillet over medium heat. Add the sausage and cook, turning occasionally, until it’s browned on all sides and fully cooked through, which should take about 3 to 4 minutes per side. Once done, transfer the sausage to a plate and cover to keep warm.
Make the Gravy
To make the gravy, lower the heat to medium-low and, in the same skillet, add the butter. Once it has melted, toss in the sliced onions, garlic, and a pinch of salt. Cook for about 3 minutes, stirring frequently, until the onions soften.
Stir in the flour, making sure it’s fully incorporated, and cook for about 1 minute, stirring constantly.
Slowly pour in half of the beef broth, stirring to combine with the onions. Then, add the rest of the broth and stir well. Let the gravy simmer for about 2 minutes, stirring occasionally, until it thickens. Season with salt and pepper, and adjust if necessary. Add the sausage back to the skillet and spoon the onion gravy over the sausage.
Assemble
To serve, spoon the mashed potatoes onto a plate, top them with the browned sausage, and pour the gravy over everything. Enjoy!
Expert Tips
- Use a high-quality sausage: The sausage is the star of the dish, so pick a good one. Pork sausage is traditional, but if you prefer beef, make sure it’s flavorful and well-seasoned.
- Keep your sausage warm: Once cooked, cover the sausage loosely with foil to keep it warm and juicy while you finish the gravy.
- Adjust the gravy to your liking: If you prefer a thicker gravy, let it simmer a little longer. For a thinner gravy, add a bit more broth until it reaches your desired consistency.
- Make ahead tip: You can prepare the mashed potatoes and gravy in advance. Simply reheat gently on the stovetop, adding a little extra cream or broth to keep everything smooth and creamy.
Frequently Asked Questions
Pork sausage is traditional, but you can also use beef sausage. Just make sure to use a high-quality sausage for the best flavor.
Yes, you can use vegetarian sausages and substitute vegetable broth for the beef broth in the gravy. The rest of the recipe remains the same.
If the dish has already been assembled, place the bangers and mash in the microwave and cover it with a microwave-safe lid or damp paper towel to help keep the moisture in. Heat on medium power in 30-second intervals, stirring the mashed potatoes and gravy gently after each interval to ensure even reheating. Continue until everything is warmed through.
Absolutely! To make bangers and mash for two, simply double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Bangers and Mash For One or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Bangers And Mash For One
Equipment
Ingredients
For the Mashed Potatoes
- 2 medium Yukon gold potatoes -scrubbed, quartered, and unpeeled (between 6-7 ounces total).
- ½ cup milk
- ½ cup heavy cream
- 2 cloves garlic -smashed
- ¼ teaspoon ground coriander
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Sausage
- ½ tablespoon olive oil
- 1 thick pork sausage
For the Gravy
- 1 tablespoon salted butter
- ½ medium onion -thinly sliced (4.5 oz)
- 1 clove garlic -minced
- ⅛ teaspoon kosher salt
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- black pepper, to taste (optional)
Instructions
Make the Mashed Potatoes
- Place the quartered potatoes in a 2-quart saucepan. Add the milk, cream, garlic, and coriander, and give it a good stir. Tip: If the potatoes aren’t almost completely covered by the liquid, add a little extra milk or cream.
- Cook over medium heat for 15 to 20 minutes, or until the potatoes are tender and a knife can easily pierce through them.
- Once the potatoes are tender, place a bowl on the counter with a colander inside it. Pour the potatoes through the colander, allowing the cream to collect in the bowl.
- Return the potatoes to the pot and mash them using a potato masher or an immersion blender. Gradually fold in some of the garlic-infused cream until the potatoes are smooth and creamy.
- Mix in the butter and olive oil, then season with salt and pepper to taste. Cover to keep warm while you prepare the rest.
Brown the Sausage
- Heat the oil in a 10-inch skillet over medium heat. Add the sausage to the pan and cook, turning occasionally, until browned on all sides and fully cooked through—this should take about 3 to 4 minutes per side.
- Remove the sausage from the pan and transfer it to a plate. Cover to keep it warm.
Make the Gravy
- Lower the heat to medium-low. In the same skillet, add the butter. Once melted, add the sliced onions, garlic, and salt. Cook for about 3 minutes, stirring frequently, until the onions soften.
- Stir in the flour, making sure it’s fully incorporated. Cook for about 1 minute, stirring constantly.
- Slowly add half of the beef broth to the skillet, stirring to combine with the onions. Then, add the remaining broth and stir until everything is mixed.
- Heat until it starts to simmer, then let it gently simmer for 2 minutes, stirring frequently, until the gravy thickens.
- Season the gravy with salt and pepper to taste.
- Add the sausage back to the pan and spoon the onion gravy over the sausage to coat it well.
Assemble
- Spoon the mashed potatoes onto a plate, top with the sausage, and pour the gravy over everything. Enjoy!
Notes
- Use a high-quality sausage: The sausage is the star of the dish, so pick a good one. Pork sausage is traditional, but if you prefer beef, make sure it’s flavorful and well-seasoned.
- Keep your sausage warm: Once cooked, cover the sausage loosely with foil to keep it warm and juicy while you finish the gravy.
- Adjust the gravy to your liking: If you prefer a thicker gravy, let it simmer a little longer. For a thinner gravy, add a bit more broth until it reaches your desired consistency.
- Make ahead tip: You can prepare the mashed potatoes and gravy in advance. Simply reheat gently on the stovetop, adding a little extra cream or broth to keep everything smooth and creamy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joanie, great recipe and very authentic. Kathy and I spent a couple of weeks touring England. And most evenings we would have bangers and mash eating at local pubs. It was a standard. I had forgotten how they would cream their potatoes not just mash them like we do here. Anyone who wants a taste of real English Pub cuisine, follow this recipe and make sure to make your potatoes creamy and a side of peas is a must.
Thank you so much! I’m delighted to hear that this recipe brought back memories of your travels through England. Creamy potatoes and that classic side of peas really do make all the difference for that authentic pub feel! So glad you enjoyed it!
Great recipe and I will make several more times. My local butcher makes their own sausage an added plus. Thanks for your recipes
I’m so glad you enjoyed it, and using your butcher’s homemade sausage sounds fantastic!
Great recipe have had this at an Irish restaurant in Weston Mo. Glad to see it and it tasted great.
Love your recipes, Joanie. Question: breakfast sausage? Italian sausage? Kielbasa? Plain ground pork?
Thank you so much! For the best results, traditional English or Irish sausages are ideal if you can find them. However, if those aren’t available, mild Italian sausage, or even kielbasa will work nicely and keep the flavors close to classic bangers and mash. Just use what’s easiest to find—enjoy!
This was great! I’m 76 and this reminds me of what my grandma used to make!
I also would like to think you for offering recipes for one. You’re the brst
Great recipe.
Thank you!