Bangers and Mash Recipe
If you’ve ever craved the comfort of cozy British pub food, this Bangers and Mash Recipe will quickly become your new favorite. Juicy pork sausages, buttery mashed potatoes, and a rich, deeply savory onion gravy come together in a dish that’s pure comfort on a plate. Whether you’re looking to impress friends at a casual gathering or simply want to treat yourself to a heartwarming meal, this classic delivers flavor, nostalgia, and a little bit of magic in every bite.
Ingredients You’ll Need
You won’t believe how a few simple, well-chosen ingredients can build such a memorable meal. Each component—sausages, potatoes, onions, and just the right seasonings—plays a starring role in making this dish so irresistible. Here’s what you’ll need, and why each element matters.
- Pork sausages: The heart of the dish! Choose traditional British-style sausages for authenticity, or your favorite variety for a personal twist.
- Potatoes: Go for starchy potatoes like Russets or Yukon Golds—these mash up fluffy and soak up gravy beautifully.
- Whole milk: Warmed milk helps create creamy, lump-free mashed potatoes with a luxurious mouthfeel.
- Unsalted butter: Butter adds richness and silkiness to the mash; don’t be shy!
- Salt and black pepper: Essential for seasoning both the mash and the gravy; taste as you go.
- Olive oil: Used for browning the sausages and caramelizing the onions—imparts a lovely sheen and flavor.
- Onions: Thinly sliced onions are slowly caramelized to provide the signature sweet depth in the gravy.
- All-purpose flour: Just a little flour thickens the onion gravy to the perfect consistency.
- Beef broth: Full-flavored broth brings savory body to the sauce; homemade or store-bought both work.
- Worcestershire sauce: Adds a tangy, umami punch that gives the gravy its signature British character.
- Dijon mustard (optional): A little mustard adds a gentle kick and rounds out the gravy—try it if you like!
- Fresh parsley: Chopped parsley is the finishing touch, adding color and a burst of freshness.
How to Make Bangers and Mash Recipe
Step 1: Boil and Mash the Potatoes
Start by peeling and chopping your potatoes into even chunks. Place them in a large pot of salted water and bring to a boil. Let them cook for 15 to 20 minutes, until they’re fork-tender. Drain them well, then return them to the pot. Add the warm milk and butter, then mash everything together until smooth and creamy. Season generously with salt and black pepper. This is your chance to make the mash ultra-silky—if you like, add a spoonful of sour cream or cream cheese for an extra-luxurious finish!
Step 2: Cook the Sausages
While the potatoes are bubbling away, heat olive oil in a large skillet over medium heat. Add the sausages, giving each one plenty of space. Cook them for 12 to 15 minutes, turning occasionally, until they’re browned and cooked through. The goal is a crisp, golden exterior and juicy center. Once done, transfer the sausages to a plate and cover to keep warm while you move on to the next step.
Step 3: Make the Onion Gravy
Using the same skillet (those tasty sausage drippings are flavor gold!), add your thinly sliced onions. Cook them slowly over medium heat for about 10 to 12 minutes, stirring often, until they’re soft, golden, and caramelized. Sprinkle in the flour and stir for a minute to let it cook off its raw taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard if you’re using it. Let the gravy simmer for 5 to 7 minutes, stirring occasionally, until it thickens to a luscious, pourable consistency.
Step 4: Serve Everything Together
Now for the best part! Spoon generous helpings of mashed potatoes onto each plate, nestle the sausages on top, then ladle over that glorious onion gravy. Don’t forget a sprinkle of fresh parsley for a pop of color. The Bangers and Mash Recipe is at its most comforting and delicious when everything’s piping hot.
How to Serve Bangers and Mash Recipe
Garnishes
A final flourish makes all the difference. A sprinkle of chopped fresh parsley adds brightness and a bit of herbal zing that balances the rich flavors. For an extra-special touch, a light grinding of black pepper or a drizzle of good olive oil over the mash can elevate your presentation.
Side Dishes
The Bangers and Mash Recipe pairs beautifully with classic British sides. Try serving it with sweet green peas, roasted carrots, or even buttered cabbage for a fresh contrast. If you’re feeling playful, a side of crunchy pickles or tangy chutney can add a surprising twist.
Creative Ways to Present
For casual family dinners, pile everything high on one big platter and let everyone help themselves. For a more elegant vibe, use a ring mold to neatly shape the mashed potatoes and balance the sausages on top. Or, try serving mini versions on small plates or in ramekins for a fun party appetizer take on the classic Bangers and Mash Recipe.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and store them in the fridge for up to three days. Keep the sausages, mash, and gravy in separate containers if you can—this keeps the textures at their best and makes reheating a breeze.
Freezing
The mashed potatoes and onion gravy freeze surprisingly well! Cool them completely, then transfer to freezer-safe containers. Sausages can also be frozen, but for best results, wrap them individually. Thaw everything overnight in the fridge before reheating.
Reheating
To bring your Bangers and Mash Recipe back to life, reheat gently on the stovetop or in the microwave until piping hot. Add a splash of milk to the mash if it needs loosening, and give the gravy a good stir as it warms. Sausages reheat best in a covered skillet over low heat.
FAQs
Can I use different types of sausages in this Bangers and Mash Recipe?
Absolutely! While traditional pork sausages are classic, you can use chicken, turkey, or even plant-based sausages. Just be sure to adjust the cooking time as needed to ensure they’re fully cooked through.
What type of potatoes work best for creamy mash?
Starchy potatoes like Russets or Yukon Golds yield the fluffiest, creamiest results. Waxy potatoes can become gluey, so they’re best avoided for this dish.
Is there a way to make the onion gravy gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend or use cornstarch (mixed with a little cold water) to thicken the gravy.
How do I get the sausages nicely browned without burning them?
Cook sausages over medium heat and turn them frequently. If they brown too quickly, lower the heat and add a splash of water to the pan; this helps them cook through gently while developing a golden exterior.
Can I prepare any part of the Bangers and Mash Recipe ahead of time?
Definitely! You can make the mashed potatoes and gravy a day ahead, then reheat and finish the sausages just before serving. This makes weeknight dinners or entertaining a breeze.
Final Thoughts
There’s something magical about gathering around a plate of this Bangers and Mash Recipe—the flavors are nostalgic, the process is simple, and the results are always comforting. Whether you’re new to British cuisine Main Course
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Bangers and Mash Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Bangers and Mash is a classic British comfort food featuring juicy pork sausages served atop creamy mashed potatoes and smothered in rich, homemade onion gravy. This hearty dish combines traditional flavors with simple ingredients, making it a beloved meal perfect for family dinners or cozy pub nights.
Ingredients
Sausages and Mash
- 2 pounds pork sausages (traditional British-style or your favorite variety)
- 3 pounds potatoes, peeled and cut into chunks
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
Onion Gravy
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 teaspoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Potatoes: Place the peeled and chunked potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes or until the potatoes are fork-tender. Drain well.
- Mash the Potatoes: Return the drained potatoes to the pot or a mixing bowl. Add warm milk, unsalted butter, salt, and black pepper. Mash using a potato masher or electric mixer until the potatoes are smooth and creamy.
- Cook the Sausages: While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the pork sausages and cook for 12–15 minutes, turning occasionally to brown all sides and ensure they are cooked through. Remove the sausages from the skillet and keep warm.
- Caramelize the Onions: In the same skillet, add the thinly sliced onions. Cook slowly over medium heat for 10–12 minutes, stirring frequently until the onions become soft and caramelized.
- Make the Onion Gravy: Sprinkle the flour over the caramelized onions and stir for 1 minute to cook the flour. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard if using. Bring the gravy to a simmer and cook for 5–7 minutes until it thickens to a rich sauce consistency.
- Assemble and Serve: Spoon the creamy mashed potatoes onto serving plates. Top each portion with browned sausages and generously ladle the onion gravy over the top. Garnish with chopped fresh parsley and serve immediately.
Notes
- For an extra creamy mash, stir in sour cream or cream cheese before serving.
- This dish pairs wonderfully with peas or roasted root vegetables for a balanced meal.
- For a lighter version, substitute chicken sausages instead of pork sausages.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British, Irish
Nutrition
- Serving Size: 1 portion with potatoes and gravy
- Calories: 580
- Sugar: 5g
- Sodium: 1060mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 110mg
