Bangers and Mash (Copycat)

Name: Bangers and Mash (Copycat)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 pork sausages; 800 g potatoes (peeled and cut into chunks, for the mash); 60 g butter (for the mash); 80 ml hot milk (for the mash); 1 tbsp vegetable oil (for frying); 1 large onion (halved and finely sliced); 2 garlic cloves (minced); 3 tbsp plain flour (for the gravy); 500 ml beef stock (low salt if possible); 0.25 tsp dark soy sauce (for colour); salt and black pepper (to taste); 200 g peas (to serve)

Independent copycat-style recreation, not JD Wetherspoon’s official recipe (theirs is a trade secret) and not affiliated with JD Wetherspoon. This is a home version inspired by the menu item, worked out for a normal home kitchen.

A home version of the pub bangers and mash plate: browned pork sausages over buttery mashed potato, smothered in a quick onion gravy made in the same pan. The restaurant price includes a drink, so the saving below compares the food plate only against the home food cost. It has not been kitchen-tested for this site yet, so treat quantities as a starting point. The home cost below is an estimate for the ingredients listed, per serving.

Servings

15 min

Prep

25 min

Cook

40 min

Total

Easy

Difficulty

650

Est. calories / serving

What it costs: restaurant vs home

Option	Cost
Non-VegBangers and Mash at JD Wetherspoon (typical price, from the menu page)	£9.10
This home version, per serving	£1.75
You save	£7.35 (81%)

Restaurant price is the typical figure from our JD Wetherspoon menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.

Ingredients

Amount	Ingredient	Note
8	pork sausages	n/a
800 g	potatoes	peeled and cut into chunks, for the mash
60 g	butter	for the mash
80 ml	hot milk	for the mash
1 tbsp	vegetable oil	for frying
1	large onion	halved and finely sliced
2	garlic cloves	minced
3 tbsp	plain flour	for the gravy
500 ml	beef stock	low salt if possible
0.25 tsp	dark soy sauce	for colour
n/a	salt and black pepper	to taste
200 g	peas	to serve

Method

Start the potatoes first: boil them in salted water for about 15 minutes until soft, drain, then mash with the butter and hot milk until smooth. Keep warm.
While the potatoes cook, brown the sausages in the oil over medium-high heat for about 8 minutes, turning until evenly coloured, then lift them out and keep about 2 tablespoons of fat in the pan.
Soften the onion and garlic in the sausage drippings for about 4 minutes until golden and sweet smelling.
Stir in the flour and cook for about 1 minute, then add a small splash of stock and stir to a smooth paste before adding the rest of the stock and the soy sauce.
Simmer for 2 to 3 minutes until the gravy thickens enough to coat a spoon, then season with salt and pepper.
Return the sausages to the pan for a minute to warm through, then serve over the mash with the gravy poured on top and peas on the side.

Tips

Do not wash the pan after the sausages; the browned bits in the drippings are what gives the gravy its flavour.
Add the stock a little at a time at first, or the gravy will go lumpy.
Warm the milk before mashing, cold milk makes the mash gluey.

Allergen caution: whether the home version contains allergens depends entirely on the ingredients and brands you use. Check every label, and take extra care with shared surfaces and frying oil if anyone eating has an allergy.

Recipe credit: adapted in our own words from the tested recipe by RecipeTin Eats. Their Bangers and Mash (Sausage with Onion Gravy) recipe was the reference point for the gravy method and the sausage cooking time here; the mash is a standard home mash. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at RecipeTin Eats.

See the full JD Wetherspoon menu & prices The original item: Non-VegBangers and Mash