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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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).
- 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).
- Rest Sausages: Remove sausages from skillet and let rest for a few minutes. Cover loosely with foil to keep warm.
- 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.
- Add Flour: Sprinkle flour over caramelized onions and cook for 1-2 minutes, stirring constantly to form a roux.
- Make Gravy: Gradually whisk in beef broth, breaking up any lumps. Bring to a simmer while stirring constantly.
- Flavor Gravy: Stir in Worcestershire sauce and brown sugar. Reduce heat to low and simmer for 10-15 minutes until thickened, stirring occasionally.
- Season Gravy: Season with salt and freshly ground black pepper to taste. Optionally stir in balsamic vinegar for added tang.
- Strain Gravy (optional): For a smoother texture, strain the gravy through a fine-mesh sieve.
- Plate the Dish: Spoon a generous serving of mashed potatoes onto plates. Arrange sausages on top.
- Add Gravy and Garnishes: Ladle onion gravy over the sausages and mash. Garnish with chopped fresh parsley and crispy fried onions if desired.
- 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
