Bangers and Mash Recipe – Classic British Comfort Food with Rich Onion Gravy

When it comes to classic British comfort food, few dishes are as beloved as bangers and mash. This hearty and satisfying meal features juicy pork sausages served over a bed of creamy mashed potatoes, all smothered in a rich onion gravy. Whether you’re craving a cozy dinner, planning a pub-style feast at home, or simply looking for a filling and flavorful dish, bangers and mash is a go-to choice that never disappoints.

In this ultimate guide, we’ll walk you through everything you need to know about making the perfect bangers and mash, from choosing the best sausages to mastering the creamiest mashed potatoes and creating a flavorful onion gravy. We’ll also explore the history of this iconic dish, share some fun variations, and provide expert cooking tips to ensure you achieve the best results every time.

What is Bangers and Mash?

Bangers and mash is a traditional British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”), usually served with onion gravy. This dish is a staple in British pubs, home kitchens, and even restaurants that specialize in comfort food.

The term “bangers” originated during World War I, when sausages contained a high water content, causing them to burst or “bang” while cooking. While modern sausages no longer have this issue, the name “bangers” has stuck around as a charming reminder of its history.

Why You’ll Love This Recipe

• Easy to make – Simple ingredients and straightforward steps.
• Rich and flavorful – Juicy sausages, buttery mashed potatoes, and a delicious onion gravy.
• Perfect for any occasion – Great for a cozy dinner or an impressive meal for guests.
• Customizable – Use different types of sausages, experiment with seasonings, and add personal touches.

Ingredients for Bangers and Mash

To make the best bangers and mash, you’ll need high-quality ingredients. Here’s what you’ll need:

For the Sausages:

• 1 tablespoon olive oil – Helps the sausages brown evenly.
• 8 pork sausages (about 1.5 lbs) – Traditional British-style pork sausages work best.

For the Onion Gravy:

• 2 large onions, thinly sliced – Adds a deep, rich flavor.
• 2 tablespoons unsalted butter – Enhances the texture and richness.
• 2 tablespoons all-purpose flour – Thickens the gravy.
• 1/2 cup beef stock – Provides depth and umami.
• 1/2 cup dry white wine (or additional beef stock) – Adds a slight acidity and complexity.
• 1 teaspoon Dijon mustard – Enhances the savory flavor.
• 1 teaspoon balsamic vinegar – Balances the richness with a hint of tang.
• Salt and freshly ground black pepper, to taste – Essential for seasoning.

For the Mashed Potatoes:

• 2 lbs potatoes, peeled and cubed – Yukon Gold or Russet potatoes work best.
• 1/2 cup warm milk – Ensures creamy mashed potatoes.
• 2 tablespoons unsalted butter – Adds richness.
• Salt and freshly ground black pepper, to taste – Balances the flavors.
• Fresh parsley, chopped (optional, for garnish) – Adds a pop of color and freshness.

Step-by-Step Instructions

Step 1: Cook the Sausages

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the sausages and cook, turning occasionally, until they are browned and cooked through (about 15-20 minutes).
3. Once fully cooked, remove the sausages from the skillet and set them aside.

Step 2: Make the Onion Gravy

1. In the same skillet, add the sliced onions and cook over medium heat until they become soft and caramelized (about 10 minutes).
2. Stir in 2 tablespoons of butter until melted.
3. Sprinkle 2 tablespoons of flour over the onions, stirring constantly, and cook for 1-2 minutes to form a roux.
4. Gradually add beef stock and white wine (or additional beef stock), stirring continuously to prevent lumps.
5. Stir in Dijon mustard and balsamic vinegar.
6. Season with salt and pepper to taste.
7. Let the gravy simmer for 5-10 minutes, stirring occasionally, until thickened.

Step 3: Make the Mashed Potatoes

1. Place the cubed potatoes in a large pot and cover them with cold water.
2. Bring to a boil and cook until tender (about 15 minutes).
3. Drain and return the potatoes to the pot.
4. Mash the potatoes until smooth.
5. Stir in warm milk and butter, then season with salt and pepper to taste.
6. Mix until creamy and fluffy.

Step 4: Assemble the Dish

1. Place a serving of mashed potatoes on each plate.
2. Top with the cooked sausages.
3. Spoon onion gravy over the sausages and potatoes.
4. Garnish with chopped parsley, if desired.

Tips for the Best Bangers and Mash

• Use high-quality sausages – The better the sausages, the better the dish.
• Caramelize the onions well – This adds depth and sweetness to the gravy.
• Mash the potatoes while warm – This ensures they stay fluffy and creamy.
• Adjust the consistency of the gravy – Add more stock if it gets too thick.
• Let the sausages rest before serving – This helps retain their juices.

FAQs About Bangers and Mash

1. Can I use a different type of sausage?

Yes! While pork sausages are traditional, you can use chicken, beef, or even plant-based sausages.

2. What’s the best type of potato for mashed potatoes?

Yukon Gold or Russet potatoes work best for a creamy, smooth texture.

3. Can I make the onion gravy ahead of time?

Absolutely! The gravy can be made ahead and reheated when needed.

4. Can I freeze leftovers?

Yes! Store the mashed potatoes, sausages, and gravy separately in airtight containers for up to 3 months.

5. What are some variations of this dish?

Try adding cheese to the mashed potatoes, using different seasonings, or serving with peas and carrots for extra nutrition.

Conclusion

There’s a reason bangers and mash remains one of the most beloved British comfort foods. With juicy sausages, creamy mashed potatoes, and a rich onion gravy, this dish is the perfect combination of simplicity and flavor. Whether you’re making it for a cozy weeknight meal or serving it at a family gathering, bangers and mash is a guaranteed crowd-pleaser. Try this recipe today and enjoy a truly comforting homemade meal!