Name: Bangers and Mash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 1 lb pork sausages (traditional British style or your favorite variety); 2 lbs potatoes, peeled and cut into chunks; 4 tablespoons unsalted butter; 1/2 cup milk or cream; Salt and black pepper to taste; 2 tablespoons olive oil; 2 large onions, thinly sliced; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard (optional)

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Few dishes capture the heart and soul of classic British comfort food quite like Bangers and Mash. This hearty combination of juicy pork sausages nestled atop a cloud of creamy mashed potatoes, drenched in a luscious onion gravy, is the ultimate antidote to chilly evenings and hungry appetites. Whether you’re making it for family dinner or a cozy weekend feast, Bangers and Mash promises warmth, satisfaction, and a bite of pure nostalgia in every forkful.

Ingredients You’ll Need

The beauty of Bangers and Mash is its simplicity, relying on humble ingredients that truly shine when brought together. Each component is essential, contributing its own character—think buttery richness, savory depth, and irresistible golden color.

Pork sausages: Traditional British bangers are ideal, but choose your personal favorite for the juiciest results.
Potatoes: Use a starchy variety like Yukon Gold or Russet for the fluffiest, most velvety mash.
Unsalted butter: Adds creaminess and a subtle, luxurious flavor to the mashed potatoes.
Milk or cream: For ultra-smooth mash, opt for cream, but milk keeps things wonderfully light and silky too.
Salt and black pepper: Essential for drawing out all those pure, comforting flavors. Season with care!
Olive oil: Gives the sausages a beautifully crisped exterior and helps caramelize those onions.
Onions: When slowly cooked, they turn sweet and golden—making a dreamy base for your gravy.
All-purpose flour: Thickens the gravy, uniting all its flavors in one glossy pour.
Beef broth: Brings rich savoriness to the onion gravy; low-sodium is best if you’re watching salt.
Worcestershire sauce: Adds an unmistakable tang and umami—just a splash deepens the flavors.
Dijon mustard (optional): For a subtle zing that plays perfectly with the savory gravy.

How to Make Bangers and Mash

Step 1: Boil and Mash the Potatoes

Begin your Bangers and Mash journey with the silkiest, fluffiest potatoes. Place your peeled and chunked potatoes in a big pot of salted water and bring to a bubble. Simmer them gently for 15–20 minutes until fork-tender all the way through. Drain well, then mash with butter and your choice of milk or cream for dreamy lumps of comfort. Season with a pinch of salt and fresh black pepper, tasting as you go for your perfect balance.

Step 2: Cook the Sausages

While the potatoes are boiling away, heat up your olive oil in a large skillet over medium heat. Lay in the sausages and let them sizzle, turning occasionally until they’re deeply browned and cooked through, about 12–15 minutes. Remove them from the pan and keep them warm—you want those juices in the sausage to rest and settle, enhancing every bite.

Step 3: Make the Onion Gravy

In the very same skillet (no need to wash—that’s extra flavor!), drop in the sliced onions. Let them cook slowly for 8–10 minutes, stirring now and then, until beautifully golden and caramelized. Sprinkle in the flour and stir it through for about a minute, then gradually whisk in the beef broth. Add Worcestershire sauce and a touch of Dijon mustard if you’re feeling fancy. Let the gravy bubble for a few minutes to thicken. What you’re left with is a glossy gravy, packed with deep, sweet-savory notes.

Step 4: Assemble the Bangers and Mash

To bring the dish together, place a generous scoop of creamy mash on each plate, nestle sausages on top, and spoon over heaping ladles of your onion gravy. The magic in Bangers and Mash is in that first forkful—fluffy potato, savory sausage, and still-warm, silky sauce.

How to Serve Bangers and Mash

Garnishes

Finish your Bangers and Mash with a scattering of finely chopped chives or parsley for a pop of color and freshness. If you’re feeling indulgent, a little extra grind of black pepper or a dusting of smoked paprika makes for a lovely touch.

Side Dishes

Traditionally, Bangers and Mash are satisfying all on their own, but a side of buttery peas, honey-glazed carrots, or crispy roasted cabbage rounds out the meal beautifully. A green salad with a bright vinaigrette is also a welcome counterpoint to the rich flavors on the plate.

Creative Ways to Present

Give your Bangers and Mash a playful twist by serving them in individual ramekins or mini cast iron skillets, especially for dinner parties. If you’re hosting, try layering the mashed potatoes and gravy in glasses for a fun, deconstructed look—think comfort food parfaits! For kids, shape the mash into nests and tuck the sausages inside for an extra bit of whimsy.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a bit of extra Bangers and Mash, lucky you! Store everything separately—sausages, mash, and gravy—in airtight containers in the fridge for up to three days. This makes for a quick, homestyle lunch or comforting midweek dinner.

Freezing

Both the sausages and mashed potatoes freeze well, but for best results, keep them in separate freezer-safe containers for up to two months. The gravy can also be frozen, although you may want to give it a good stir or brief whisk as it reheats to restore its silky texture.

Reheating

Reheat your Bangers and Mash gently on the stove or in the microwave, adding a splash of milk to the mash to keep it creamy and moist. Warm the gravy slowly to avoid splitting, and heat the sausages through until piping hot. Assemble just before serving for the freshest flavor.

FAQs

What kind of sausages work best for Bangers and Mash?

For authentic Bangers and Mash, British-style pork sausages are the gold standard—but you can use Cumberland, Lincolnshire, or even your favorite local variety. Just aim for thick, juicy sausages for maximum flavor.

Can I make the mashed potatoes ahead of time?

Absolutely! Mashed potatoes can be made a day in advance and gently reheated with a splash of milk or cream to bring back their softness. Just keep them covered in the fridge to prevent them from drying out.

Is it possible to make this dish vegetarian?

Yes! Swap the pork sausages for your favorite veggie or plant-based sausages and use vegetable broth in the onion gravy. You’ll still get all the cozy satisfaction of classic Bangers and Mash, completely meat-free.

Do I have to peel the potatoes?

Peeling is recommended for an extra-smooth mash, but if you prefer a rustic texture (or just want to save time), leaving the skins on works too—just scrub the potatoes well before cooking.

Can I add cheese to the mashed potatoes?

Why not? Mixing a handful of sharp cheddar or creamy blue cheese into the mash can make your Bangers and Mash extra indulgent and flavorful. Just add it once the potatoes are hot and fully mashed so the cheese melts in beautifully.

Final Thoughts

If you’ve never made Bangers and Mash at home, now’s your chance to bring a true taste of British comfort to your own table. One bite and you’ll understand why generations have turned to this dish for simple, soulful satisfaction. Don’t wait for a rainy night—treat yourself and dig in!

Bangers and Mash Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Bangers and Mash is a classic British comfort food dish featuring savory sausages served atop creamy mashed potatoes and smothered in a rich onion gravy. This hearty and flavorful recipe is perfect for a comforting meal any time of year.

Ingredients

Scale

Sausages:

1 lb pork sausages (traditional British style or your favorite variety)

Mashed Potatoes:

2 lbs potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup milk or cream
Salt and black pepper to taste

Onion Gravy:

2 tablespoons olive oil
2 large onions, thinly sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)

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Instructions

Prepare Mashed Potatoes: Boil potatoes until tender, then mash with butter and milk. Season with salt and pepper.
Cook Sausages: Brown sausages in a skillet until cooked through. Set aside.
Make Onion Gravy: Caramelize onions in the skillet, add flour, then gradually whisk in beef broth, Worcestershire sauce, and mustard. Simmer until thickened.
Serve: Plate sausages over mashed potatoes, smother with onion gravy.