Quick, easy, and affordable, Bangers And Mash is a dish packed with so much flavor that you’ll be thanking our friends across the pond for such a great idea for weeknight dinners.
Many (many) years ago, I lived in London while doing a master’s degree. In my free time, I worked in a pub, and that was my first introduction to English food. Among other things, our pub served steak and kidney pie, fish and chips, and what came to be my favorite British dish, bangers and mash. Warm and comforting, bangers and mash is just packed with wonderful flavors thanks to the salty, meaty sausages, the buttery potatoes, and the absolutely delicious onion gravy.
Bangers and mash got its name sometime during WWI in Britain when the scarcity of meat led to sausages being filled with inexpensive ingredients, including more water, that caused them to explode in a “bang” while cooking. The term became really popular during WWII, and since then, bangers and mash has remained a quintessentially British dish, often served with another UK favorite comfort food, mushy peas.
Here in the States, you can make an authentic version of classic bangers and mash with this recipe. It’s easy, not at all time-consuming, and boasts really complex flavors, despite the simple, familiar ingredients. You get that perfect snap when you bite into the browned sausage, the wonderful mouthfeel of creamy mashed potatoes, and the pièce de résistance—everything smothered in that savory, rich onion gravy.
Perfect Bangers And Mash
Start by choosing the best potatoes for mashing—either russets, if you want a fluffier texture, or Yukon Golds if you’re going for more buttery and creamy. While the potatoes are cooking, warm the milk. When the potatoes are drained and returned to the hot pot, incorporate the butter first and then the warm milk, and season well with salt and pepper. We think smooth and creamy mashed potatoes are best in this dish, but as it is considered rustic “across the pond,” some lumps are perfectly acceptable! Next, choose high-quality sausages. We are using pork here, but you can use any kind of sausage you like in this dish. Brown them really well; after removing them and adding the sliced onions to the pan, use a wooden spoon to scrape up any brown bits the sausages may have left behind. Give your onions time to become golden brown so that the gravy can achieve its full depth of flavor.
How Do I Store Leftovers?
Cooked and cooled bangers and mash can be stored in an airtight container for up to 3 days in the refrigerator. If you want to freeze this dish, it’s best to store the bangers and gravy in one freezer-safe, airtight container and the mashed potatoes in another (know that the texture of the potatoes can alter during freezing). Thaw overnight in the fridge before reheating.
Serving Suggestions
If mushy peas aren’t your thing, you’ll be happy to know that bangers and mash are really good with lots of different vegetables, such as Roasted Brussels Sprouts, Grilled Green Beans, or this crunchy-topped Savory Vegetable Crisp. If you prefer avoiding green veggies altogether with this meal, serve bangers and mash with Roasted Carrots or a Roasted Beet And Orange Salad.
Have you ever heard of a full English breakfast? It’s traditionally made up of bacon, sausage, eggs, tomatoes, mushrooms, and baked beans. When I make bangers and mash, sometimes I like to do a riff on that hearty morning meal for dinner. I serve Scones with Bacon Jam and Easy Tomato Chutney, Sunny-Side-Up Eggs, Boursin-Stuffed Mushrooms, and Easy Slow-Cooker Baked Beans. My version of a full English feast!
Bangers And Mash
Ingredients
- 2 pounds potatoes peeled and cut into chunks
- 4 tablespoons unsalted butter divided
- 1/3 cup whole milk warmed
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 pork sausages
- 2 medium onions thinly sliced
- 2 1/2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 1/4 teaspoons Worcestershire sauce
Instructions
- Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are tender.
- Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and the warm milk. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
- In a large skillet over medium heat, heat the olive oil. Add the sausages and cook, turning occasionally, for about 9-12 minutes, or until browned on all sides and cooked through. Remove sausages from the skillet and set aside.
- In the same skillet, reduce the heat to medium-low. Add the remaining 2 tablespoons of butter. Add the sliced onions and cook, stirring occasionally, for about 10 minutes, or until the onions are soft and golden brown.
- Sprinkle the flour over the onions and stir well to combine. Cook for 1-2 minutes. Gradually stir in the beef broth and Worcestershire sauce. Increase the heat to medium and simmer, stirring frequently, until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
- Return the cooked sausages to the skillet with the gravy. Heat for a few more minutes until sausages are warmed through.
- Spoon the mashed potatoes onto plates. Top with sausages and plenty of onion gravy. Enjoy your meal!
Leave a Comment