If you’re searching for the ultimate comfort food with a true taste of British tradition, Bangers and Mash is sure to become a household favorite. This cozy classic features juicy sausages nestled on a pillow of buttery mashed potatoes, all crowned with a glorious onion gravy. With just a handful of humble ingredients and some very simple steps, you’ll be able to bring the hearty flavors and old-world charm of a British pub straight to your own kitchen. Whether you’re feeding the family or treating yourself, Bangers and Mash is deliciously satisfying and certain to impress.
Ingredients You’ll Need
What makes Bangers and Mash so irresistible is how it transforms such a simple lineup of everyday ingredients into something magical. Each element adds its own bit of flavor, creaminess, or golden color—no fancy extras needed, just good food done right.
- Pork sausages: Choose high-quality British-style sausages if you can; their seasoning and texture are key to the dish’s authenticity and hearty flavor.
- Russet potatoes: The king of mash! Their starchiness yields perfectly fluffy and creamy potatoes every time.
- Unsalted butter: The secret to lush, rich mashed potatoes—don’t skimp here!
- Whole milk or cream: Adds the right amount of silkiness; cream makes it extra luxurious, but milk works beautifully too.
- Salt and black pepper: Simple seasoning, but vital for bringing out all those comforting flavors.
- Olive oil: Ensures your sausages brown up nicely and keeps them juicy while they sizzle.
- Onion: Slow-cooked onions form the base of that sweet-savory gravy everyone fights over.
- All-purpose flour: Just enough to thicken your onion gravy to the perfect consistency.
- Beef broth: Lends depth for a gravy that’s robust and full of umami.
- Worcestershire sauce: Adds zing and a subtle tang—this British staple makes the gravy unforgettable.
- Dijon mustard (optional): A little goes a long way in brightening the gravy and giving it a gentle kick.
How to Make Bangers and Mash
Step 1: Boil and Mash the Potatoes
Start by placing your peeled and chunked russet potatoes in a large pot, then cover them with cold water. Bring the pot up to a gentle boil on medium-high heat, and let the potatoes cook for 15 to 20 minutes. You’ll know they’re ready when a fork slides in with no effort. Drain the potatoes thoroughly, then return them to the warm pot for a moment. Add your butter, a generous splash of milk or cream, and season well with salt and black pepper. Mash until smooth and fluffy—taste and adjust the seasoning if needed. Your mash should be rich and dreamy!
Step 2: Cook the Sausages
While your potatoes are bubbling away, heat the olive oil in a large skillet over medium heat. Add the sausages in a single layer, giving them plenty of room. Cook them for about 12 to 15 minutes, turning now and then, until they’re beautifully browned and fully cooked through. Once they’re done, transfer the sausages to a plate and cover loosely with foil to keep warm while you finish the rest of the magic.
Step 3: Make the Onion Gravy
In the same skillet (leave all those flavorful sausage bits behind for extra oomph), toss in your thinly sliced onions and cook them over medium heat. Stir occasionally and let them soften and turn golden for about 8 to 10 minutes. Sprinkle the flour over the onions, stir everything together, and let the flour cook for a minute. Gradually pour in the beef broth, stirring constantly so there are no lumps. Add the Worcestershire sauce and a teaspoon of Dijon mustard if you like. Simmer the gravy for 5 to 7 minutes until it’s thick and glossy. Trust me, this gravy is what sets Bangers and Mash apart!
Step 4: Warm the Sausages in the Gravy
Slide the cooked sausages back into your onion gravy and let them warm gently for a couple of minutes, so they soak up some of that incredible flavor. Give everything a gentle stir to coat, and get ready for the grand finale.
Step 5: Plate and Serve
Spoon a generous cloud of mashed potatoes onto each plate, nestle a few sausages on top, and lavishly ladle over that golden onion gravy. Stand back and admire your handiwork for a moment—this is true comfort in a plate.
How to Serve Bangers and Mash
Garnishes
For extra flair, finish your Bangers and Mash with a sprinkle of chopped fresh parsley or thyme. A crack of black pepper, or even a drizzle of good olive oil, brings a little more color and excitement to the table. If you really want to go traditional, a dollop of English mustard on the side is fabulous.
Side Dishes
Bangers and Mash feel right at home alongside simple sides. Serve with green peas for a burst of color and sweetness, or opt for vibrant roasted carrots or parsnips for a rustic British-style feast. A fresh green salad with a sharp vinaigrette is a nice way to cut through all that comfort food richness, too.
Creative Ways to Present
For a fun twist, try serving Bangers and Mash in a cast-iron skillet for that pub-style look. Or pile everything into individual bowls for a cozy, informal vibe—great for gatherings or movie nights. Turn it into a “build your own” platter for family dinners, letting everyone customize their sausage, mash, and gravy ratios just as they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Bangers and Mash, transfer the components to separate airtight containers—the sausages and gravy in one, the mashed potatoes in another. Kept chilled in the fridge, they’ll happily stay delicious for up to three days.
Freezing
Both the mashed potatoes and onion gravy freeze well, making Bangers and Mash a handy dish for batch cooking. For best results, freeze in individual portions. Let them cool to room temperature first, then store in airtight freezer-safe containers and freeze for up to two months.
Reheating
To reheat, thaw in the fridge if frozen, then warm the sausages and gravy gently in a saucepan over low heat, adding a splash of broth or water if the gravy seems too thick. The mashed potatoes can be revived with a little extra butter or milk as you heat them in the microwave or on the stovetop, stirring until smooth and hot.
FAQs
What makes Bangers and Mash different from just sausage and potatoes?
The magic of Bangers and Mash lies not just in the pairing but in the details—the perfectly silky mash, the thick, glossy onion gravy, and those juicy, well-seasoned sausages. The combination is hearty and saucy, with every bite delivering comfort and flavor in equal measure.
Can I make Bangers and Mash vegetarian?
Absolutely! Swap out the pork sausages for your favorite plant-based links and use vegetable broth in the gravy. The mashed potatoes and onion gravy remain every bit as comforting and crowd-pleasing.
What kind of sausages work best?
British-style pork sausages are traditional, but feel free to use your preferred variety as long as they’re plump and flavorful. Cumberland or Lincolnshire sausages are wonderful if you can find them, but high-quality bratwurst or mild Italian sausages are good stand-ins.
Is there a trick for extra-smooth mashed potatoes?
Yes, a potato ricer or food mill makes impossibly smooth mash—but don’t worry if you only have a traditional masher. The secret is to dry out the potatoes after boiling, then mash them while they’re still steaming hot with plenty of butter and cream or milk.
How do I keep the sausages from splitting during cooking?
Cook the sausages gently over medium heat and turn them occasionally. Pricking them beforehand isn’t necessary and might even dry them out. If you keep the temperature moderate, your sausages will stay juicy and intact.
Final Thoughts
There’s just something wonderful about bringing a plate of Bangers and Mash to the table—it’s warm, welcoming, and always gets smiles. Give this recipe a try the next time you want a little taste of Britain, or whenever you need a cozy, satisfying meal. I promise, it’s a classic you’ll crave again and again!
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Bangers and Mash Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Bangers and Mash is a classic British comfort food dish featuring juicy pork sausages served on a bed of creamy mashed potatoes and smothered in a savory onion gravy.
Ingredients
Pork Sausages:
- 1 1/2 pounds pork sausages (preferably British-style)
Mashed Potatoes:
- 2 pounds russet potatoes (peeled and cut into chunks)
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or cream
- Salt and black pepper to taste
Onion Gravy:
- 1 tablespoon olive oil
- 1 large onion (thinly sliced)
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
Instructions
- Prepare Mashed Potatoes: Cook potatoes until tender, then mash with butter, milk, salt, and pepper.
- Cook Sausages: Brown sausages in a skillet until cooked through; set aside.
- Make Onion Gravy: Cook onions, add flour, broth, Worcestershire sauce, and mustard, simmer until thickened.
- Combine and Serve: Return sausages to the gravy, then serve over mashed potatoes.
Notes
- For creamier mashed potatoes, use heavy cream instead of milk.
- You can substitute pork sausages with plant-based versions for a vegetarian twist.
- Serve with green peas or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
