Bangers and Mash

Bangers and Mash is a British pub classic.This version is made with plant-based bratwurst sausages, creamy mustard mashed potatoes, and a rich red wine onion gravy. Serve with a side of Green Peas, and dinner is done.

Fun Fact About Bangers and Mash

The nickname “bangers” dates to World War II, when sausages were made with a high water content and would sometimes burst during cooking. The name stuck and remains part of British culinary culture to this day.

Ingredients for Bangers and Mash

Here’s what you will need. Exact amounts are listed in the recipe card below.

• Bratwurst Sausages – Any plant-based bratwurst works well here.
• Potatoes – Yukon Golds are naturally creamy and buttery.
• Butter and Milk – Dairy-based or vegan, both work well. If using non-dairy milk, opt for a mild-flavored variety, such as oat milk or unsweetened almond milk.
• Mustard Powder – The secret to these potatoes. It adds a subtle warmth that ties everything together once the gravy goes on top.
• Kosher Salt and Ground Black Pepper – Simple seasonings to bring it all together.
• Yellow Onion – Cooked until just beginning to brown for a sweet, savory depth.
• Beef-Style Broth – Better Than Bouillon’s No-Beef Base is a great option for achieving the classic flavor. Vegetable broth can be used, but the flavor will not be as robust.
• Red Wine – Use something dry and drinkable. It gives the gravy a rich, complex depth that broth alone won’t achieve.
• Cornstarch – Whisked in off the heat to achieve a glossy, pourable consistency.
• Scallions – A fresh, light garnish to finish.

How to Make Bangers and Mash

Step 1. Prep. Preheat the oven to 200°F.

Step 2. Cook the Sausages. Cook the bratwurst sausages according to package directions. Transfer to an oven-safe dish and keep warm in the oven while you prepare the potatoes and gravy.

Step 3. Make the Mashed Potatoes. Place the cubed potatoes in a large saucepan and cover with 1 inch of water. Bring to a gentle boil over medium-high heat. Cook until fork-tender, about 12 minutes. Drain and return to the saucepan. Add the butter, milk, mustard powder, salt, and black pepper. Mash to your desired consistency, then cover and set aside.

Step 4. Make the Gravy. Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook for about 6 minutes until just beginning to brown. Stir in the beef-style broth and red wine. Bring to a boil and continue cooking for about 20 minutes until the volume is reduced by half. Remove from heat and whisk in the cornstarch and black pepper. Adjust the seasoning to taste, then allow the gravy to stand for 5 minutes to thicken.

Step 5. Serve. Spoon equal portions of mashed potatoes onto each plate. Layer the sausages over the potatoes, ladle the gravy over the top, and garnish with scallions. Serve hot.

Storage and Reheating

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the mashed potatoes on the stovetop with a small splash of milk or butter, and the gravy over low heat with a splash of broth to loosen it. Reheat the sausages in a skillet over medium heat.

More Sausage Recipes

• Vegan Italian Sausage Burgers
• Vegan Sausage and Sauerkraut Stuffed Potatoes
• Vegan Chicken and Chorizo Paella
• Vegan Sausage and Cheddar Stuffed Mini Peppers
• Vegan Sausage and Mushroom Pasta Bake

Bangers and Mash Recipe

Bratwurst sausages served over creamy mustard-infused mashed potatoes and smothered in a rich homemade red wine onion gravy. A hearty, satisfying plant-based take on a beloved British pub classic.

5 from 18 votes

Print Pin Rate

Course: Dinner

Cuisine: British

Keyword: bangers and mash, comfort food, St. Patrick’s Day, vegan, vegan sausage, vegetarian, vegetarian bangers and mash

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 946kcal

Author: Holly Gray

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Ingredients

• 8 links bratwurst sausage

For the potatoes:

• 3 pounds Yukon Gold potatoes cubed
• 1/4 cup butter
• 1/4 cup milk
• 2 teaspoons mustard powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

For the gravy:

• 1 1/2 tablespoons butter
• 1 cup yellow onion chopped
• 3 cups beef-style broth
• 1 cup red wine
• 1 tablespoon cornstarch
• 1/4 teaspoon ground black pepper

Optional:

• 1/4 cup scallions chopped, for garnish

Instructions

For the Sausages:

• Preheat the oven to 200°F.
• Cook the bratwurst sausages according to package directions. Once they are fully cooked, transfer the sausages to an oven-safe dish and set them in the oven to keep warm.

For the Mashed Potatoes:

• Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil.
• Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan.
• Add 1/4 cup butter, milk, mustard powder, salt, and 1 teaspoon black pepper. Mash until the potatoes have reached your desired level of consistency. Cover and set aside.

For the Gravy:

• Set a medium saucepan over medium-high heat and add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown.
• Stir in the beef-style broth and red wine. Bring to a boil then allow the mixture to continue boiling for about 20 minutes, until the volume is reduced by half.
• Remove from heat then whisk in the cornstarch and remaining 1/4 teaspoon of black pepper. Adjust seasoning to taste then allow the gravy to stand for 5 minutes, until thickened.

To Serve:

• Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions. Serve hot.

Nutrition

Calories: 946kcal | Carbohydrates: 74g | Protein: 34g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 130mg | Sodium: 2742mg | Potassium: 2339mg | Fiber: 9g | Sugar: 7g | Vitamin A: 144IU | Vitamin C: 71mg | Calcium: 166mg | Iron: 4mg

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This post was updated March 6, 2026.