Classic Bangers and Mash

Bangers and mash is one of those cozy British classics that never fails to warm you up and bring everyone together at the dinner table. The golden brown sausages nestled into creamy mashed potatoes and topped with rich onion gravy make for a seriously comforting and satisfying meal any time of year.

This dish reminds me of rainy evenings when everyone wants something hot and comforting Nothing makes the house smell better or feels more like a weekend treat

Ingredients

• Pork or beef sausages: Choose ones with a good ratio of fat for juiciness and deep flavor Look for sausages with natural casings for best texture
• Extra light olive oil: Gives a nice sear without overpowering the sausages Use a high smoke point oil here which helps you get that brown crust
• Large onion: Provides sweetness and richness as it cooks down Large onions produce more caramelized flavor
• Chopped garlic: Infuses the gravy with a deep hearty aroma Fresh garlic is best for flavor
• Flour: Thickens the gravy to a velvety consistency All purpose flour works great make sure it is fresh
• Beef stock: Forms the base of the gravy Choose a good quality stock for extra depth and richness
• Salt and pepper for seasoning: Always taste and adjust at the end to balance all those savory flavors
• Mashed potatoes for serving: The creamy base for all that gravy I like to use fluffy russet potatoes whipped with plenty of butter and cream

Step-by-Step Instructions

Sear the Sausages:

Place a large skillet over medium heat and add the olive oil Arrange the sausages in the pan and cook until golden brown on all sides turning frequently Use tongs to make sure they get even color You want them to cook gently through to the middle reaching one hundred sixty degrees inside If they brown too quick reduce the heat

Sauté the Aromatics:

Once sausages are done set them aside on a plate In the same skillet add the onion and garlic Let them cook slowly until the onions are soft golden and just starting to caramelize This builds an incredible flavor base for the gravy Be patient and stir so nothing burns

Make the Roux:

Sprinkle the flour evenly over the onions and garlic Stir constantly for about a minute letting the flour cook out raw taste It should turn slightly golden and smell nutty This is what helps thicken the gravy

Deglaze and Build the Gravy:

Pour in the beef stock a little at a time stirring well to avoid lumps Scrape the bottom of the pan to loosen all the browned bits that are packed with savory goodness Continue stirring and bring to a gentle simmer The gravy will thicken as it cooks

Simmer with Sausages:

Nestle the cooked sausages back into the gravy Let them bubble gently for a few minutes so they heat through and soak up extra flavor Taste and adjust seasoning with salt and pepper

Serve Over Mash:

Spoon a generous amount of mashed potatoes onto plates Top with sausages then ladle the rich onion gravy over everything Grab a fork and enjoy every comforting bite

My favorite part is always the gravy soaking into the mashed potatoes Growing up my dad would make bangers and mash on Sunday nights with plenty of crispy onions on top The kitchen would fill with the smell of sausages sizzling and it always made us feel right at home

Storage Tips

Leftover bangers and mash store beautifully in airtight containers Refrigerate for up to three days and reheat gently in the microwave or on the stovetop Add a splash of water or extra stock to the gravy if it gets too thick Freezing works too but keep the mash and gravy separate for the best texture

Ingredient Substitutions

Feel free to switch out pork for any good quality beef or chicken sausage If you want a vegetarian version use plant based sausages and swap beef stock for a rich vegetable broth Red onions can stand in for white for extra sweetness For a gluten free gravy use a blend of cornstarch and water instead of wheat flour

Serving Suggestions

This dish is wonderful on its own but you can easily add some buttered peas or steamed green beans on the side If you are making it for guests add a spoonful of crispy fried onions or a sprinkle of chopped parsley for a nice finish In the winter I love serving it with roasted root veggies for even more comfort

Cultural Context

Bangers and mash is a staple of British pubs and family kitchens across the UK It has roots in working class households thanks to its affordability and hearty nature The name bangers comes from the way sausages would sizzle and sometimes pop while cooking because of their high water content A good homemade onion gravy sets it apart from just sausages and potatoes

Serve hot and enjoy a little taste of British comfort in every bite

Recipe Q&A

→ What type of sausages work best for Bangers and Mash?

Traditional British pork sausages are ideal, but any high-quality pork or beef sausages will work well. Look for sausages with at least 80% meat content for the best flavor. Cumberland, Lincolnshire, or other herb-seasoned varieties add wonderful dimension to the dish.

→ How do I make the best mashed potatoes for this dish?

For creamy mashed potatoes, use starchy varieties like Russets or Yukon Golds. Boil them until fork-tender, then drain well. Mash with warm butter and heated milk or cream (not cold), adding gradually until reaching desired consistency. Season with salt and white pepper. For extra richness, add a touch of sour cream or cream cheese.

→ Can I make Bangers and Mash ahead of time?

Yes! The onion gravy can be made 1-2 days ahead and refrigerated. The sausages can be cooked and refrigerated separately. Mashed potatoes are best made fresh, but can be reheated with a splash of milk or cream. Reheat the gravy with the sausages, then serve over freshly heated mashed potatoes.

→ Why is this dish called 'Bangers and Mash'?

The term 'bangers' for sausages originated during World War I when meat shortages meant sausages contained a high water content that caused them to 'bang' or burst during cooking. 'Mash' is simply British slang for mashed potatoes. Together, they form one of Britain's most beloved comfort food dishes.

→ What sides pair well with Bangers and Mash?

Traditional accompaniments include buttered peas, sautéed green cabbage, or braised red cabbage. For added color and nutrition, serve with steamed carrots or broccoli. A side of pickled beets adds a tangy contrast. Some also enjoy a dollop of brown sauce, HP sauce, or whole grain mustard alongside.

→ How can I make the onion gravy richer?

For a richer gravy, add a splash of red wine, Worcestershire sauce, or a teaspoon of Marmite when deglazing the pan. You can also use a combination of beef and chicken stock, or add a knob of butter at the end for glossiness. For deeper color and flavor, allow the onions to caramelize more thoroughly before adding flour.