I absolutely love this recipe because it combines the comforting nostalgia of creamy mashed potatoes with the rich, savory flavors of onion gravy that transports me back to cozy family dinners. Plus, there’s something incredibly satisfying about the way the hearty bangers perfectly balance the smooth potatoes and flavorful sauce, making each bite pure comfort on a plate.
Bangers and Mash is a classic comfort food that I love for its hearty and satisfying nature. With 4 pork sausages and creamy mashed potatoes—made with 50g of butter and 100ml of milk—it’s the ultimate comfort dish.
The rich gravy, infused with Worcestershire sauce and beef stock, is truly irresistible.
Ingredients
Pork Sausages (Bangers):
Hearty and flavorful, these are rich in protein and provide a deliciously savory foundation for this dish.
Potatoes:
They are high in carbohydrates and deliver a creamy, comforting texture, which makes them perfect for mashing.
Butter:
Provides a lavish creaminess and deep flavor that rounds out the mashed potatoes.
Onions:
Deliver natural sweetness and a deep flavor that is crucial to making a gravy truly satisfying.
Beef Stock:
A deep, savory flavor that forms the backbone of a rich, high-flavor sauce for the sau-sages.
Worcestershire Sauce:
Contributes umami and a tangy, slightly sweet complexity that makes the gravy great.
Ingredient Quantities
– 4 pork sausages (bangers)
– 800g potatoes, peeled and chopped
– 50g butter
– 100ml milk
– Salt, to taste
– Pepper, to taste
– 1 tablespoon olive oil
– 2 large onions, sliced
– 2 tablespoons plain flour
– 500ml beef stock
– 2 teaspoons Worcestershire sauce
Instructions
1. In a big pot of water salted, boil the chopped potatoes until tender, about 15-20 minutes, then drain them and return them to the pot.
2. Combine butter, milk, and potatoes, and mash them together. Season with salt and pepper to taste. Cover to keep warm.
3. As the potatoes cook, warm the olive oil in a spacious skillet over medium heat.
4. Cook the sausages in the skillet until they are browned and cooked through, about 10-12 minutes, turning them as needed.
5. Take the sausages out of the skillet and set them aside, making sure they remain warm.
6. In the same skillet, add the onions, sliced, and cook until soft and golden brown, about 8-10 minutes.
7. Mix in the all-purpose flour and cook for 1-2 minutes until the flour is fully blended and lightly toasted.
8. Slowly incorporate the beef stock into the skillet, stirring steadily to keep the mixture smooth, and bring everything to a low boil.
9. Mix the Worcestershire sauce into the gravy, then simmer until thickened, about 5 minutes. Season with salt and pepper.
10. Present the sausages on top of the mashed potatoes, with a liberal amount of onion gravy ladled over them. Enjoy!
Equipment Needed
1. Large pot
2. Strainer or colander
3. Potato masher
4. Large skillet
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Ladle
FAQ
-
What type of sausages should I use for Bangers and Mash?
You can use any good quality pork sausages. Traditional British bangers are ideal, but other types like Cumberland or Lincolnshire sausages work well too. -
Can I make the dish with other types of meat?
Yes, you can substitute the pork sausages with beef, chicken, or veggie sausages for a variation. -
What is the best type of potato for mash?
Floury varieties like Maris Piper or King Edward are ideal as they yield a fluffy mash. -
How can I make the gravy gluten-free?
You can use a gluten-free flour blend or cornstarch to thicken the gravy instead of plain flour. -
Can I prepare this dish in advance?
Yes, you can prepare the mash and gravy in advance. Reheat them gently before serving, and cook the sausages fresh for the best taste. -
What can I serve with Bangers and Mash?
Bangers and Mash are traditionally served with other sides like peas or cabbage, but you can add your favorite vegetables for variety. -
Is Worcestershire sauce necessary?
While it adds a rich depth of flavor, you can skip it or use a vegetarian alternative if preferred.
Substitutions and Variations
Sausages made from pork (bangers):
Sausages made from chicken
Sausages made from turkey
Plant-based sausages
Substitutes for butter:
Margarine
Olive oil
Coconut oil
Milk, a white liquid produced by the mammary glands of mammals, is a nutritious food and serves as a primary source of diet for infants of many species. Although all mammals produce milk, the term usually applies to the milk of domesticated mammals, such as cows, goats, and sheep, that are commonly used.
Milk is fed to children throughout the world. Cheese and butter are made from milk, and various fermented milk products are enjoyed in many cultures.
Cream with specific gravity of 0.998 or higher, used when a rich, creamy texture is desired in food.
Milk made from almonds
Milk made from oats
Stock made from beef.
Chicken broth
Vegetable broth
Broth made from mushrooms
Sauce Worcestershire:
Soy sauce
Vinegar from Modena, Italy, is a wine vinegar that is at least 10 years old. Due to the long aging process and the use of certain woods in the making of the basements, this vinegar is much thicker and richer than other types of vinegar, whether from wine or from something else. It is very, very sweet, and it is very, very sour. These taste elements together, and their combination of other factors, makes this vinegar a kind of medal-winning vinegar.
Soy sauce
Pro Tips
1. Creamy Mash: For extra creamy mashed potatoes, use a potato ricer instead of a masher. This will ensure the potatoes are smooth and lump-free.
2. Onion Caramelization: To enhance the flavor of the onion gravy, let the onions caramelize slowly over medium-low heat for a deeper, sweeter taste. This might take a bit longer but adds richness to the gravy.
3. Deglaze the Pan: After cooking the sausages, consider deglazing the pan with a splash of beef stock before adding the onions. This will help release the flavorful brown bits, enhancing the gravy’s depth.
4. Milk Temperature: Warm the milk slightly before adding it to the potatoes. This prevents cooling the potatoes and helps incorporate the butter and milk more easily for smooth mashed potatoes.
5. Resting Time: Let the sausages rest in a warm place after cooking. This helps the juices redistribute, keeping them juicy and flavorful when served.
Bangers And Mash Recipe
My favorite Bangers And Mash Recipe
Equipment Needed:
1. Large pot
2. Strainer or colander
3. Potato masher
4. Large skillet
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Ladle
Ingredients:
– 4 pork sausages (bangers)
– 800g potatoes, peeled and chopped
– 50g butter
– 100ml milk
– Salt, to taste
– Pepper, to taste
– 1 tablespoon olive oil
– 2 large onions, sliced
– 2 tablespoons plain flour
– 500ml beef stock
– 2 teaspoons Worcestershire sauce
Instructions:
1. In a big pot of water salted, boil the chopped potatoes until tender, about 15-20 minutes, then drain them and return them to the pot.
2. Combine butter, milk, and potatoes, and mash them together. Season with salt and pepper to taste. Cover to keep warm.
3. As the potatoes cook, warm the olive oil in a spacious skillet over medium heat.
4. Cook the sausages in the skillet until they are browned and cooked through, about 10-12 minutes, turning them as needed.
5. Take the sausages out of the skillet and set them aside, making sure they remain warm.
6. In the same skillet, add the onions, sliced, and cook until soft and golden brown, about 8-10 minutes.
7. Mix in the all-purpose flour and cook for 1-2 minutes until the flour is fully blended and lightly toasted.
8. Slowly incorporate the beef stock into the skillet, stirring steadily to keep the mixture smooth, and bring everything to a low boil.
9. Mix the Worcestershire sauce into the gravy, then simmer until thickened, about 5 minutes. Season with salt and pepper.
10. Present the sausages on top of the mashed potatoes, with a liberal amount of onion gravy ladled over them. Enjoy!
