Bangers and Mash

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.

4.54 from 49 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main

Cuisine English, Irish, Modern British

Servings

Calories 890 kcal

Ingredients

For the "Mash"

1 ½ lbs potatoes – see note 1
1 tablespoon salt
¼ cup milk
4 tablespoon butter – see note 2
salt and pepper

For the "Bangers" and gravy

1 tablespoon oil
8 sausages - see note 3
1 tablespoon unsalted butter
1 tablespoon oil
2 onions - sliced into half-moons – see note 4
2 tablespoon AP flour
1 ½ cup beef broth/stock – see note 5
½ teaspoon beef better than bouillon/beef bouillon powder – see note 6
1 teaspoon mustard
2 tablespoon heavy cream
salt to taste

To Serve

Peas

Instructions

Start with the mash

Peel the potatoes and cut them into quarters.
1 ½ lbs 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 tablespoon 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 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 tablespoon 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 tablespoon 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 tablespoon unsalted butter
1 tablespoon 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 tablespoon 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 beef broth/stock
Add the bouillon powder/paste.
½ teaspoon 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 teaspoon mustard
2 tablespoon 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)

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Nutrition

Nutrition is per serving

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