Dearest Brits, Irelandese, and yes, you too Aussies, What exactly is the method to making bangers and mash? I spent a few months in London quite a few years back and never indulged in the typical pub fare. I was a poor college student and I spent all my spare cash on beer and chips. Now I want to put bangers and mash on my pub menu, but I'm not quite sure what the gravy consists of. There's lots of videos to watch, and they all sound appropriate, but really... what is the standard sauce for bangers and mash? I've got Irish bangers from a local butcher (pork, bread, black pepper) and they're pretty tasty yet neutral; good texture. But I'm stuck on the sauce/gravy. I mean, I can make a sauce for them with onions that will taste great, that's not a problem. But I'd like for a national to order it expecting the worst, but getting something close to home. Know what I mean? A bit of authenticity. Is there a standard? What would you expect if you ordered it in a pub? Does every pub have their own take on it? FWIW, I'm cooking the sausages in advance. They will be browned in a pan and onion gravy will be added. Served with mashed Yukons and mushed peas. Sorry, but it's a ticket time issue; we can't cook them from raw in a pan. High volume, health department on our back.