Bangers and Mash

There’s something undeniably comforting about a plate piled high with bangers and mash. The golden, fluffy potatoes cradle juicy sausages, all smothered in rich onion gravy. The aroma wafts through the air, instantly making your mouth water and your heart feel full. Teriyaki Chicken for variety pair with Baked Ranch Chicken Picture this: it’s a chilly evening, and you’re cozied up at home, ready to dig into this classic British dish that warms both the belly and the soul.

I remember the first time I tried bangers and mash. It was during a rainy day in London, where I stumbled upon a quaint pub that served the most magnificent version of this meal. With every bite, memories of family gatherings flooded my mind, where laughter and comfort food were always on the menu. Veggie Fried Rice for a side This dish is perfect for any occasion—from a casual weeknight dinner to a festive gathering with friends—promising an amazing flavor experience that will leave everyone asking for seconds.

I once served bangers and mash at a dinner party, and let me tell you—the delighted groans from my friends after each bite were music to my ears!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pork Sausages: Choose your favorite type; I recommend British-style sausages for authenticity.

• Potatoes: Use starchy varieties like Russets for fluffy mashed potatoes.

• Butter: A generous dollop adds richness; don’t skimp on this!

• Milk: Whole milk makes the mash creamy; add gradually for desired consistency.

• Onions: Sweet onions caramelize beautifully in butter for the gravy.

• Beef or Vegetable Stock: Use homemade if possible; it elevates the gravy’s flavor.

• Flour: Essential for thickening the gravy; all-purpose flour works perfectly.

• Seasoning: Salt and pepper are must-haves; feel free to add herbs for extra flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Boil the Potatoes: Start by peeling and chopping your potatoes into even chunks. Place them in a large pot of salted water over high heat until they reach a rolling boil.

Cook the Sausages: In a separate pan, cook the sausages over medium heat until golden brown on all sides. This should take about 10-15 minutes. Don’t forget to turn them occasionally!

Make the Gravy: Remove the sausages from the pan but retain some fat. Sauté sliced onions in that fat until they soften and caramelize—about 8 minutes will do wonders.

Add Flour for Thickness: Sprinkle flour over caramelized onions while continuously stirring to avoid lumps. Cook for 1-2 minutes until slightly golden.

Add Stock and Simmer: Slowly pour in beef or vegetable stock while stirring constantly. Bring this mixture to a simmer until it thickens nicely—about 5-10 minutes should suffice.

Prepare Mashed Potatoes: Once tender, drain potatoes and return them to the pot. Add butter and milk, then mash until creamy and smooth. Season generously with salt and pepper.

Now that you’ve got everything ready let’s plate this beauty!

Scoop generous amounts of mashed potatoes onto plates, top them proudly with those succulent sausages, then drizzle warm onion gravy over everything like it’s raining deliciousness! Your bangers and mash is now ready to impress! For more inspiration, check out this Amish Country Casserole recipe recipe.

Enjoy every bite of this hearty dish that embodies comfort food at its finest!

Perfecting the Cooking Process

Start by boiling the potatoes for mash while grilling the sausages to golden perfection. It saves time and ensures everything is hot and ready simultaneously.

Add Your Touch

Feel free to swap out regular potatoes for sweet potatoes for a healthier twist, or add garlic to your mash for extra flavor. Sweet Potato Chicken Poppers.

Storing & Reheating

Store leftover bangers and mash in an airtight container in the fridge. Reheat in a microwave for best results without losing flavor.

Creating bangers and mash always reminds me of cozy Sunday dinners with my family, where laughter mingled with delicious aromas filling the kitchen.

FAQ

What type of sausage works best for bangers and mash?

Use pork sausages, as their fat content adds richness to the dish.

Can I make bangers and mash ahead of time?

Yes, you can prepare everything ahead and reheat before serving.

How do I make my mashed potatoes extra fluffy?

Use warm milk when mashing, and avoid over-mixing to keep them light and airy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Bangers and Mash

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Bangers and mash is a classic British comfort food that features juicy sausages served over creamy mashed potatoes, all drenched in rich onion gravy. This hearty dish is perfect for chilly evenings or family gatherings, providing a satisfying flavor experience that everyone will love. With just a few simple ingredients and easy steps, you can recreate this beloved recipe in your own kitchen.

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Ingredients

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• 1 pound pork sausages
• 2 pounds starchy potatoes (like Russets), peeled and chopped
• 4 tablespoons unsalted butter
• ½ cup whole milk
• 1 large onion, sliced
• 2 cups beef or vegetable stock
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

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Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and return to pot.
2. Cook the sausages in a pan over medium heat until browned, approximately 10-15 minutes.
3. For the gravy, sauté onions in sausage drippings until caramelized, about 8 minutes.
4. Stir in flour and cook for 1-2 minutes before gradually adding stock. Simmer until thickened.
5. Mash the potatoes with butter and milk until smooth; season with salt and pepper.
6. Serve mashed potatoes topped with sausages and gravy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Boiling and Sautéing
• Cuisine: British

Nutrition

• Serving Size: 1 plate (400g)
• Calories: 650
• Sugar: 4g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 80mg