Bangers and mash is a classic British comfort food that’s easy to prepare and incredibly satisfying. The combination of flavorful sausages (bangers) paired with creamy mashed potatoes (mash) makes for a hearty meal that’s perfect for any occasion. Whether you’re looking to try something new or enjoy a traditional dish, this recipe for bangers and mash will deliver delicious results every time.
Ingredients:
- 6 British-style sausages (e.g., pork or Cumberland sausages)
- 2 tablespoons vegetable oil (for frying)
- 4 large potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup milk (or more as needed)
- Salt and pepper, to taste
- 1 large onion, thinly sliced
- 1 tablespoon butter (for the onion gravy)
- 1 tablespoon flour (for thickening the gravy)
- 1 1/2 cups beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (optional)
- Fresh parsley (for garnish, optional)
Instructions:
1. Make the Mashed Potatoes Start by boiling the potatoes. Place the chopped potatoes in a large pot of salted water and bring it to a boil. Cook the potatoes for about 15 minutes, or until they’re tender when pierced with a fork. Drain the potatoes and return them to the pot.
While the potatoes are still hot, add the butter, salt, and pepper. Mash them until smooth. Gradually add the milk until you reach your desired creamy consistency. Taste and adjust the seasoning as needed. Keep the mashed potatoes warm while you prepare the sausages and gravy.
2. Cook the Sausages Heat the vegetable oil in a large frying pan or skillet over medium heat. Once the oil is hot, add the sausages and cook them for about 10-12 minutes, turning occasionally, until they’re browned and cooked through. Ensure the sausages are fully cooked by checking that they reach an internal temperature of 160°F (71°C). Remove the sausages from the pan and set them aside, keeping them warm.
3. Prepare the Onion Gravy In the same pan where you cooked the sausages, add the tablespoon of butter over medium heat. Once melted, add the thinly sliced onions and sauté for about 5-7 minutes, until the onions are soft and caramelized.
Sprinkle the flour over the onions and stir to coat. Cook for another minute to form a roux (this will thicken your gravy). Slowly pour in the beef or vegetable broth while stirring to prevent lumps. Add the Worcestershire sauce and mustard (if using). Stir well and bring the mixture to a simmer. Let it cook for about 5 minutes, or until it thickens to a gravy-like consistency. Season with salt and pepper to taste.
4. Serve To serve, place a generous scoop of mashed potatoes on each plate, then top with the cooked sausages. Pour the onion gravy over the sausages and potatoes. Garnish with fresh parsley for a pop of color and added flavor.
Tips:
- Sausage Varieties: You can use any type of sausages you prefer for this dish, but traditional British bangers (pork sausages) or Cumberland sausages work best for an authentic flavor.
- Make it Ahead: You can prepare the mashed potatoes and gravy ahead of time and simply reheat them when ready to serve. The sausages should be cooked fresh to maintain their crispy exterior.
- Extra Flavor: For a deeper flavor, add a splash of red wine to the gravy along with the broth. It will give the gravy a rich, robust taste.
- Vegetarian Version: Use plant-based sausages and vegetable broth to make a vegetarian version of bangers and mash.
Variations:
- Bangers and Mash with Mushrooms: Add sliced mushrooms to the onion gravy for an earthy flavor that complements the sausages beautifully.
- Cheesy Mash: Stir in some grated cheese, such as cheddar, into the mashed potatoes for a cheesy twist.
- Spicy Bangers and Mash: Use spicy sausages, like chorizo, for a bold, flavorful variation of this dish.
Bangers and mash is a simple, satisfying dish that never goes out of style. The combination of savory sausages, creamy mashed potatoes, and rich onion gravy makes for a comforting meal that everyone will enjoy. Whether you’re cooking for yourself or serving guests, this classic British dish is always a hit. Enjoy!
