Bangers and mash with mushroom gravy

Bangers and mash with mushroom gravy

Dig In!
Mark Roper

This recipe is my take on bangers and mash with some hardy flavours and crumbed sausages. I don’t know if many people grew up eating crumbed sausages, but they were a staple at our house. Serve with the mash or with gooey, cheesy potato balls for a bit of deep-fried heaven.


Quantity Ingredient
600g thick beef sausages
35g plain flour
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs, lightly beaten
30g panko crumbs
50g dry breadcrumbs
125ml vegetable oil
Creamy mash, to serve

Mushroom gravy

Quantity Ingredient
40g butter
50g swiss brown mushrooms, thinly sliced
125ml pouring cream
1 teaspoon worcestershire sauce


  1. Prick the sausages with a fork and add them to a large saucepan of water. Bring the water to the boil over high heat then cook for 8–10 minutes. Remove the sausages from the pan and allow to cool to room temperature.
  2. Put the flour and onion and garlic powders in a small bowl. Put the beaten egg in a second bowl, and put the panko crumbs and breadcrumbs in a third.
  3. Heat the vegetable oil in a large frying pan over medium heat.
  4. Roll the sausages first in the flour mix, then the egg, then the breadcrumbs, then in the egg and breadcrumbs again, pressing the mixture onto the sausages to ensure the crumb stays on. Add the sausages to the frying pan and cook, turning regularly, until the crumb is golden brown all over, about 5–6 minutes. Transfer to paper towel to absorb any excess oil and season with salt.
  5. For the mushroom gravy, put the butter in a small saucepan over medium heat. When foaming, add the mushrooms and cook for 3–5 minutes. Stir in the cream and worstershire sauce, taste for seasoning and cook for 2 minutes, until slightly thickened.
  6. Serve the sausages on a bed of the creamy mash and drizzle over the mushroom gravy.
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