Bangers and Mash Recipe

Introduction

Bangers and Mash is a classic British comfort food featuring juicy pork sausages served atop creamy mashed potatoes, all smothered in rich onion gravy. This hearty dish is simple to make and perfect for cozy dinners.

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 (optional)

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 to medium and simmer for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
2. Step 2: Drain the potatoes thoroughly and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.
3. Step 3: Add the butter and half the milk or cream to the mashed potatoes. Stir well until the butter is melted and the potatoes are creamy. Add more milk as needed to reach desired consistency. Season with salt and pepper to taste. Cover and keep warm.
4. Step 4: Prick the sausages a few times with a fork. Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and cooked through, about 15-20 minutes. Ensure the internal temperature reaches 160°F (71°C).
5. Step 5: Remove the sausages from the skillet and set aside to rest, loosely covered with foil to keep warm.
6. Step 6: In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and soft, about 20-30 minutes.
7. Step 7: Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly to absorb the butter and onions.
8. Step 8: Gradually whisk in the beef broth, breaking up any lumps. Bring the gravy to a simmer while stirring constantly.
9. Step 9: Stir in Worcestershire sauce and brown sugar. Reduce heat to low and simmer for 10-15 minutes until thickened, stirring occasionally. Season with salt and pepper to taste.
10. Step 10: If using, stir in balsamic vinegar for added tang. For a smoother gravy, strain it through a fine-mesh sieve.
11. Step 11: To serve, spoon mashed potatoes onto each plate, top with sausages, and ladle the onion gravy over the top.
12. Step 12: Garnish with fresh parsley and crispy fried onions, if desired. Serve immediately and enjoy!

Tips & Variations

• Use a potato ricer for ultra-smooth mash.
• Swap pork sausages for chicken or vegetarian varieties as preferred.
• For richer mash, substitute cream for milk.
• Caramelize onions gently to avoid burning and bring out natural sweetness.
• Add a splash of beer to the gravy for deeper flavor.

Storage

Store leftover sausages, mash, and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the mash gently with a splash of milk to restore creaminess, warm sausages in a skillet, and reheat gravy on the stove, stirring occasionally. Avoid microwaving all components together to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bangers and Mash ahead of time?

Yes, you can prepare each component in advance and reheat before serving. Keep sausages, mash, and gravy stored separately for best results.

What type of sausages work best?

Traditional pork sausages with natural casings give the best flavor and texture, but you can use any high-quality sausages you prefer including chicken or vegetarian options.

Bangers and Mash Recipe

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★★★★★

4.8 from 100 reviews

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

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Description

Traditional British comfort food featuring juicy pork sausages served atop creamy mashed potatoes and smothered in rich, homemade caramelized onion gravy. Perfect for a hearty and satisfying meal.

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Ingredients

Scale 1x2x3x

Sausages and Mash

• 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) unsalted butter
• ½ cup (120ml) milk or cream
• Salt and freshly ground black pepper, to taste

Caramelized 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. Boil Potatoes: 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 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 using a colander and return them to the pot. Use a potato masher or ricer to mash them until smooth.
3. Add Butter and Milk: Stir in butter and start with half the milk or cream, adding more as needed to reach the desired creamy consistency. Mix until the butter is melted and potatoes are smooth.
4. Season Mash: Generously season mashed potatoes with salt and freshly ground black pepper. Adjust to taste. Cover and keep warm over very low heat or in a warm oven around 200°F (95°C).
5. Prepare Sausages: Prick the sausages a few times with a fork. Heat olive oil in a large skillet over medium heat and cook the sausages, turning occasionally, until browned and cooked through (about 15-20 minutes). Internal temperature should reach 160°F (71°C).
6. Rest Sausages: Remove sausages from skillet and set aside to rest, loosely covering 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. Make Gravy: Sprinkle flour over caramelized onions and cook for 1-2 minutes while stirring constantly. Gradually whisk in beef broth, breaking up any lumps. Bring to a simmer while stirring.
9. Flavor Gravy: Add Worcestershire sauce and brown sugar, stirring well. Reduce heat to low and simmer for 10-15 minutes until thickened, stirring occasionally.
10. Season and Finish Gravy: Season with salt and pepper to taste. Optionally, stir in balsamic vinegar for tanginess. For a smoother gravy, strain through a fine mesh sieve.
11. Assemble and Serve: Spoon a generous portion of mashed potatoes onto plates. Arrange sausages on top, then ladle onion gravy over. Garnish with fresh parsley and crispy fried onions if desired. Serve immediately.

Notes

• Pricking sausages helps prevent bursting and allows even cooking.
• Keep mashed potatoes warm by covering and placing over very low heat or in a warm oven.
• Caramelizing onions slowly is key to flavor and takes patience but enhances the gravy greatly.
• To make the gravy smoother, straining it after cooking is recommended but optional.
• Use low-sodium beef broth to control salt levels in the gravy.
• For a richer mash, cream can replace milk.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: Bangers and Mash, sausage recipe, mashed potatoes, caramelized onion gravy, British comfort food, traditional English meal