Bangers And Mash For One

5 from 5 votes

This single serving Bangers and Mash recipe features juicy pork sausage, creamy mashed potatoes, and a rich onion gravy. It’s a hearty, comforting dish made in one pan and perfect for a satisfying meal.

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Cuisine: British

Keyword: bangers and mash, gravy, irish bangers and mash, mashed potatoes, onion gravy, sausage, single serving bangers and mash

Servings: serving

Author: Joanie Zisk

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)

US - Metric

Instructions

Make the Mashed Potatoes

Place the quartered potatoes in a 2-quart saucepan. Add milk, cream, garlic, and ground coriander. The liquid should nearly cover the potatoes—add more milk or cream if needed.
Bring to a simmer over medium heat. Cook for 15–20 minutes, until the potatoes are fork-tender.
Drain the potatoes using a colander set over a bowl to catch the garlic-infused cream.
Return the potatoes and garlic to the pot. Mash with a masher or immersion blender, adding some of the reserved cream until smooth and creamy.
Stir in butter and olive oil. Season with salt and pepper. Cover and keep warm.

Brown the Sausage

Heat olive oil in a 10-inch skillet over medium heat.
Add the sausage and cook for 3–4 minutes per side, or until browned and cooked through.
Transfer to a plate and cover to keep warm.

Make the Gravy

In the same skillet, reduce heat to medium-low. Add butter, onions, garlic, and a pinch of salt. Cook for 3 minutes, stirring often, until softened.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually pour in half the broth, stirring to combine. Add the rest and stir well.
Simmer for 2 minutes, until the gravy thickens. Season with salt and pepper to taste.
Return the sausage to the skillet and spoon gravy over the top.

Assemble

Spoon mashed potatoes onto a plate.
Top with sausage and pour onion gravy over everything.

Notes

Choose Quality Sausage: Pork is traditional, but beef works too—just make sure it’s well-seasoned and flavorful.
Keep Sausage Warm: Cover with foil after cooking to retain heat and moisture while you make the gravy.
Control Gravy Thickness: Simmer longer for a thicker gravy or stir in more broth for a thinner consistency.
Prep Ahead: Mashed potatoes and gravy can be made in advance. Reheat gently with a splash of cream or broth to loosen.

Nutrition

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