Bangers and Mash, or sausages and mashed potato, is a British pub classic! Served with plenty of gravy, it is comfort food at it's very best. Tender sausages, buttery, creamy English mashed potatoes, and plenty of rich, thick onion gravy! Serve a side of peas or some buttered veg, and you have a delicious, easy family meal.
½teaspoonbeef better than bouillon/beef bouillon powder– see note 6
1teaspoonmustard
2tablespoonheavy cream
salt to taste
To Serve
Peas
Instructions
Start with the mash
Peel the potatoes and cut them into quarters.1 ½ lbs/ 680g potatoes
Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
Add the salt and bring to a boil.1 tbsp salt
Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling. ¼ cup/ 60ml milk
Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes!
Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
Use a hand masher or potato ricer to mash until smooth.
Add the butter and hot milk and stir to combine well.4 tbsp butter
Check the seasoning on your mash and add salt and pepper to taste. salt and pepper
While the potatoes are cooking cook the sausages and gravy
Pour the oil into a large skillet or frying pan and heat over medium-high heat.1 tbsp oil
Add the sausages to the pan and cook for 10-15 minutes, turning often.8 sausages
While the sausages are cooking peel the onions and cut into half-moon shapes.2 onions
Remove the sausages onto a plate and tent with foil.
Turn the heat down to medium and add the butter and oil to the pan.1 tbsp unsalted butter1 tbsp oil
Add the sliced onions, cook for 5-8 minutes until tender and starting to color.2 onions - sliced into half-moons
Reduce the heat to low, then add in the flour and cook for 2 minutes until well combined and lightly golden brown.2 tbsp AP flour
Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup/ 360ml beef broth/stock
Add the bouillon powder/paste.½ tsp beef better than bouillon/beef bouillon powder
Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
Add the mustard and heavy cream, taste and season with salt if needed.1 tsp mustard2 tbsp heavy cream salt to taste
Return the sausages, and any juice that has collected, to the pan, and place over low heat to warm through, while you finish the mash.
Notes
You want a medium-starch potato like Yukon Gold, Dutch Cream, Desiree, or Maris Piper.
If you have it use salted butter; if not unsalted butter will work, just add extra salt to taste at the end of mashing.
If you can find them in your grocery store, pick a British or an Irish Sausage. If not, then a good quality breakfast sausage will be fine.
You can use brown onions, white onions, red onions, or shallots. I use brown onions as they are cheap and easy to find.
You can use chicken broth/stock instead. Your gravy will just be lighter in color.
Bouillon powder or paste is an intense base that you can use to make broth/stock. I like the Better than Bouillon brand. But you can use your favorite bouillon powder or half a crumbled stock cube. (You can use chicken instead of beef)