Bangers and Mash Recipe

Introduction

Bangers and Mash is a classic British comfort dish featuring flavorful pork sausages served atop creamy mashed potatoes and smothered in rich onion gravy. It’s a hearty, satisfying meal perfect for cozy dinners any time of year.

Ingredients

• 1 lb (450g) high-quality pork sausages (bangers)
• 1 tbsp olive oil or vegetable oil
• 2 lbs (900g) potatoes, peeled and quartered
• 4 oz (115g) butter, unsalted
• ½ cup (120ml) milk or cream
• Salt and freshly ground black pepper, to taste
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups (480ml) beef broth, low-sodium
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• Salt and freshly ground black pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh parsley, chopped
• Crispy fried onions

Instructions

1. Step 1: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are tender.
2. Step 2: Drain the potatoes thoroughly and return them to the pot. Mash until smooth using a potato masher or ricer.
3. Step 3: Add butter and half the milk or cream to the mashed potatoes. Stir until butter is melted and potatoes are creamy, adding more milk as needed for desired consistency. Season with salt and pepper.
4. Step 4: Cover and keep the mash warm, either on very low heat or in a warm oven around 200°F (95°C).
5. Step 5: Prick the sausages a few times with a fork.
6. Step 6: Heat the oil in a large skillet over medium heat. Cook the sausages, turning occasionally, until browned on all sides and cooked through (about 15-20 minutes). Ensure internal temperature reaches 160°F (71°C).
7. Step 7: Remove sausages from skillet and set aside to rest, loosely covering with foil to keep warm.
8. Step 8: In the same skillet, melt 2 tbsp butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and soft, about 20-30 minutes.
9. Step 9: Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly.
10. Step 10: Gradually whisk in the beef broth, breaking up any lumps. Bring to a simmer while stirring.
11. Step 11: Stir in Worcestershire sauce and brown sugar. Reduce heat to low and simmer for 10-15 minutes until gravy thickens, stirring occasionally.
12. Step 12: Season gravy with salt and pepper to taste. If desired, stir in balsamic vinegar for a tangy finish. For smoother gravy, strain through a fine mesh sieve.
13. Step 13: Serve by spooning mashed potatoes onto plates, arranging sausages on top, and ladling onion gravy over everything.
14. Step 14: Garnish with fresh parsley and crispy fried onions if desired, then serve immediately.

Tips & Variations

• Use high-quality sausages for the best flavor and texture.
• For creamier mash, heat the milk or cream before adding it to the potatoes.
• Caramelize onions slowly over low heat to develop deep sweetness in the gravy.
• Balsamic vinegar adds a nice tang but can be omitted if you prefer a milder gravy.
• Try adding a splash of stout or beer to the gravy for extra richness.

Storage

Store leftover mashed potatoes, sausages, and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat mashed potatoes gently with a little milk or cream, warm sausages in the oven or microwave, and reheat gravy on the stovetop until simmering. Avoid overheating to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausages?

Yes, feel free to substitute pork sausages with beef, lamb, or vegetarian varieties based on your preference.

How do I know when the sausages are fully cooked?

Make sure the sausages reach an internal temperature of 160°F (71°C). They should be browned all over and firm to the touch.

Bangers and Mash Recipe

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★★★★★

4.8 from 129 reviews

• Author: Victor
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

Classic British comfort food, Bangers and Mash features succulent pork sausages served atop creamy buttery mashed potatoes, all smothered in a rich, savory onion gravy. This hearty dish combines perfectly caramelized onions and a flavorful gravy to enhance the sausages and mash, making it a beloved meal ideal for cozy dinners.

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Ingredients

Scale 1x2x3x

Sausages and Mash

• 1 lb (450g) high-quality pork sausages (bangers)
• 2 lbs (900g) potatoes, peeled and quartered
• 4 oz (115g) unsalted butter
• ½ cup (120ml) milk or cream
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil or vegetable oil

Onion Gravy

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups (480ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• Salt and freshly ground black pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh parsley, chopped (for garnish)
• Crispy fried onions (optional garnish)

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Instructions

1. Cook Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then lower to medium heat and simmer for 15-20 minutes until tender and easily pierced with a fork.
2. Drain and Mash Potatoes: Drain potatoes thoroughly in a colander and return them to the empty pot. Use a potato masher or ricer to mash until smooth.
3. Add Butter and Milk: Stir in butter and milk or cream gradually, starting with half the amount and adding more to achieve a creamy consistency. Mix until butter is melted and mash is smooth.
4. Season Mash: Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed. Cover and keep warm over very low heat or in a warm oven (around 200°F/95°C).
5. Prepare Sausages: Prick sausages a few times with a fork. Heat olive or vegetable oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until browned and cooked through, about 15-20 minutes, until internal temperature reaches 160°F (71°C).
6. Rest Sausages: Remove sausages from skillet and let rest for a few minutes. Cover loosely with foil to keep warm.
7. Caramelize Onions: In the same skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, for 20-30 minutes until softened and caramelized.
8. Add Flour: Sprinkle flour over caramelized onions and cook for 1-2 minutes, stirring constantly to form a roux.
9. Make Gravy: Gradually whisk in beef broth, breaking up any lumps. Bring to a simmer while stirring constantly.
10. Flavor Gravy: Stir in Worcestershire sauce and brown sugar. Reduce heat to low and simmer for 10-15 minutes until thickened, stirring occasionally.
11. Season Gravy: Season with salt and freshly ground black pepper to taste. Optionally stir in balsamic vinegar for added tang.
12. Strain Gravy (optional): For a smoother texture, strain the gravy through a fine-mesh sieve.
13. Plate the Dish: Spoon a generous serving of mashed potatoes onto plates. Arrange sausages on top.
14. Add Gravy and Garnishes: Ladle onion gravy over the sausages and mash. Garnish with chopped fresh parsley and crispy fried onions if desired.
15. Serve: Serve immediately and enjoy the hearty, flavorful Bangers and Mash.

Notes

• Pricking sausages helps prevent bursting during cooking and ensures even cooking.
• Use good-quality sausages for the best flavor.
• Low-sodium beef broth allows control over gravy saltiness.
• Make sure potatoes are very soft before mashing for a creamy texture.
• Caramelizing the onions slowly develops the rich, sweet base for the gravy.
• You can keep the mashed potatoes warm in a low oven while finishing the gravy and sausages.
• Worcestershire sauce and balsamic vinegar add depth and a slight tang to the gravy flavor.
• For extra crispy topping, use store-bought or homemade fried onions as garnish.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: British

Keywords: Bangers and Mash, British Comfort Food, Sausages and Mash, Onion Gravy, Classic British Recipe