Description
Classic Bangers and Mash is a beloved British comfort food featuring juicy pork sausages served atop creamy mashed potatoes, complemented by a rich caramelized onion gravy. This hearty and nostalgic dish is simple to prepare, family-friendly, and perfect for cozy dinners or gatherings, delivering comforting flavors and timeless appeal.
Ingredients
Scale
Sausages and Mash
- 6 high-quality British pork sausages
- 2 lbs (900 g) starchy potatoes (Yukon Gold or Russet), peeled and chopped
- 4 tbsp unsalted butter, at room temperature
- 1/2 cup (120 ml) full-fat milk or cream, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
Onion Gravy
- 2 large onions, thinly sliced
- 2 tbsp all-purpose flour
- 2 cups (480 ml) beef or vegetable stock
- 1 tbsp olive oil or cooking fat
- Salt and pepper, to taste
- Optional: 1 tsp malt or balsamic vinegar
- Optional herbs such as thyme (fresh or dried)
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into even chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes or until tender enough to mash easily.
- Cook the Sausages: While the potatoes boil, heat a frying pan or grill over medium heat. Cook the sausages, turning often, until golden brown and cooked through, about 15 minutes.
- Make the Mash: Drain the cooked potatoes and return them to the warm pot. Add the room temperature butter and warm milk or cream. Mash thoroughly until smooth and fluffy. Season with salt and freshly ground pepper to taste.
- Prepare the Onion Gravy: In the same pan used for the sausages, add olive oil or fat if needed and sauté the sliced onions slowly over low-medium heat until caramelized and deep golden, about 15-20 minutes. Sprinkle the flour over the onions and cook for 1-2 minutes. Gradually add the stock, stirring continuously to prevent lumps, until the gravy thickens to a silky consistency. Season with salt, pepper, optional vinegar, and herbs to taste.
- Plate and Serve: Serve the creamy mashed potatoes on plates, top with the cooked sausages, and generously drizzle the caramelized onion gravy over the top. Garnish with fresh chopped parsley or spring onions if desired. Serve immediately for the best flavor and texture.
Notes
- Use room temperature butter and milk for lump-free, creamier mash.
- Do not overcrowd the pan when cooking sausages to achieve even browning.
- Caramelize onions slowly for deep, rich gravy flavor.
- Season mash and gravy gradually to suit your taste.
- A small splash of malt or balsamic vinegar brightens the gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: bangers and mash, British comfort food, sausages, mashed potatoes, onion gravy, traditional British recipe