Name: Bangers and Mash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 ½ pounds pork sausages (traditional British or Cumberland-style); 2 tablespoons vegetable oil; 2 pounds Yukon Gold potatoes (peeled and cubed); ½ cup whole milk; ¼ cup unsalted butter; Salt and pepper to taste; 2 tablespoons fresh chives (optional, for garnish); 2 tablespoons unsalted butter; 1 large yellow onion (thinly sliced); 1 tablespoon all-purpose flour; 1 ½ cups beef broth; 1 teaspoon Worcestershire sauce; Salt and pepper to taste

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If there’s one classic comfort food that always delivers a soul-warming hug, it’s the Bangers and Mash Recipe. Pillowy mashed potatoes, perfectly browned sausages, and a rich, glossy onion gravy all come together in one joyful plate. This dish is the heart and soul of cozy British cuisine, and my version brings all those beloved flavors right to your table with minimal fuss and maximum deliciousness. Whether you’re cooking for a family dinner or just channeling a pub night at home, this recipe has you covered!

Ingredients You’ll Need

The beauty of Bangers and Mash Recipe is in its simplicity—each ingredient is thoughtfully chosen to contribute a special something, whether it’s creamy texture, robust flavor, or simply a pop of color. You’ll likely have many of these on hand already, making it easy to whip up anytime you need a little comfort.

Pork sausages (1 ½ pounds, traditional British or Cumberland-style): The true star, offering that signature savory bite and juicy richness.
Vegetable oil (2 tablespoons): Ensures a beautifully even browning on the sausages without overpowering their own flavor.
Yukon Gold potatoes (2 pounds, peeled and cubed): Their buttery, golden flesh makes for irresistibly creamy mash.
Whole milk (½ cup): Helps turn your potatoes into a silky-smooth mash that absorbs all that lovely gravy.
Unsalted butter (¼ cup for potatoes, 2 tablespoons for gravy): Brings unbeatable richness to both the mash and the onion gravy.
Salt and pepper to taste: Simple seasoning brings all the savory notes forward.
Fresh chives (2 tablespoons, optional, for garnish): A finishing flourish of color and gentle oniony brightness.
Yellow onion (1 large, thinly sliced): The backbone of the gravy, caramelizing into sweet, tender ribbons.
All-purpose flour (1 tablespoon): Thickens the gravy, creating that luscious sauce to drizzle over everything.
Beef broth (1 ½ cups): Adds deep, meaty flavor and body to the gravy.
Worcestershire sauce (1 teaspoon): The magical secret for a punchy, umami-rich finish.

How to Make Bangers and Mash Recipe

Step 1: Boil and Mash the Potatoes

Start by getting your potatoes ready for their starring role. Place the peeled, cubed Yukon Golds in a pot of salted water, and bring to a boil. Let them simmer for about 15 to 20 minutes, until you can easily pierce them with a fork. Drain well, then mash immediately with whole milk, unsalted butter, salt, and pepper. The key here is to mash until everything is super smooth and creamy—no lumps allowed! Keep the mash warm while you work on the rest.

Step 2: Cook the Sausages

While the potatoes are doing their thing, grab your favorite heavy skillet and heat the vegetable oil over medium. Lay in the sausages and let them cook for 12 to 15 minutes, turning often so each side gets nicely browned. Listen for that gentle sizzle: that’s where the “banger” gets its name! Once the sausages are fully cooked through and irresistibly golden, transfer them to a plate and tent with foil to keep warm.

Step 3: Make the Onion Gravy

No Bangers and Mash Recipe is complete without that amazing onion gravy! In a saucepan, melt the butter over medium heat and add your thinly sliced onions. Stir occasionally and let them cook for 8 to 10 minutes, just until they’re soft and beautifully golden. Sprinkle in the flour, cook for a minute more, then slowly whisk in the beef broth and Worcestershire sauce. Keep stirring as it simmers for another 5 to 7 minutes, until the gravy is thick enough to coat the back of a spoon. Season with salt and pepper to your liking.

Step 4: Plate and Serve

Now comes the best part. Spoon a generous mound of creamy potatoes onto each plate, nestle the sausages right on top, and give everything a generous ladle of onion gravy. Finish with a sprinkle of fresh chives if you’re feeling fancy, and you’re ready to dive in!

How to Serve Bangers and Mash Recipe

Garnishes

A scattering of freshly snipped chives not only looks beautiful but also adds just the right subtle pop of fresh flavor. For extra decadence, you can also add crispy shallots or even a swirl of cultured butter atop the mash.

Side Dishes

Classic Bangers and Mash Recipe love the company of bright, crisp veggies. Try steamed peas, sautéed green beans, or a simple green salad with a sharp vinaigrette to cut through the richness. Buttered carrots or braised cabbage are also wonderful choices and very traditional.

Creative Ways to Present

If you’re in the mood to impress, serve your Bangers and Mash in individual cast iron pans or wide bowls for a pub-style effect. Spoon extra gravy on the side in a small pitcher. For a fun twist, make a “Bangers and Mash bar” with various types of sausages and toppings so everyone can build their plate exactly how they like.

Make Ahead and Storage

Storing Leftovers

Leftover Bangers and Mash Recipe keeps beautifully in the fridge for up to 3 days. Store the mashed potatoes, sausages, and gravy separately in airtight containers to make reheating and serving super easy the next day.

Freezing

If you want to extend the comfort, this dish freezes surprisingly well! Place cooled mashed potatoes and sausages in freezer-safe containers (leave a little space for expansion). For the gravy, freeze separately in a freezer bag or container. Everything keeps for up to 2 months—just be sure to label and date your containers.

Reheating

To reheat, gently warm the mashed potatoes and sausages in the microwave or a low oven, adding a splash of milk or butter to revive the mash. Defrost the gravy overnight in the fridge and warm on the stove, whisking in a bit more broth if it’s too thick. Assemble just as you would with a fresh batch, and the Bangers and Mash Recipe will taste just as dreamy as day one.

FAQs

Can I use different types of sausages?

Absolutely! While traditional pork sausages are classic for Bangers and Mash Recipe, feel free to explore chicken, turkey, or quality plant-based sausages. Just adjust the cooking time based on the variety you choose—every option will soak up that glorious gravy.

What’s the best potato for mash?

Yukon Gold potatoes are my top pick for this dish; their dense, buttery texture results in the dreamiest mash. If you can’t find them, Russet potatoes are a good substitute, though you may need a splash more butter or milk.

Is there a vegetarian version of this recipe?

Definitely! Swap the sausages for your favorite vegetarian links and use vegetable broth in the gravy instead of beef. The technique is exactly the same and you’ll still capture all the hearty goodness of a classic Bangers and Mash Recipe.

Can I make the gravy ahead of time?

Yes, you can make the onion gravy up to a day in advance. Just store it in the fridge and warm gently on the stove, whisking in a bit more broth or water if it thickens too much in the fridge.

What can I add to make the mash extra special?

For ultra-luxurious mashed potatoes, try adding a spoonful of cream cheese, roasted garlic, or a dash of Dijon mustard. Fold these in right at the end, just before serving, for a little gourmet touch to your Bangers and Mash Recipe.

Final Thoughts

If you’re seeking classic comfort that never goes out of style, the Bangers and Mash Recipe should be at the top of your list. There’s something about the way creamy mash, sizzling sausages, and rich gravy blend together that just makes everything feel right with the world. Trust me—give this recipe a try and I have a feeling you’ll start craving it as much as I do!

Bangers and Mash Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This classic Bangers and Mash recipe features juicy pork sausages served on a bed of creamy mashed potatoes, topped with a savory onion gravy. A beloved British comfort food dish that is hearty and satisfying.

Ingredients

Scale

Main Ingredients:

1 ½ pounds pork sausages (traditional British or Cumberland-style)
2 tablespoons vegetable oil
2 pounds Yukon Gold potatoes (peeled and cubed)
½ cup whole milk
¼ cup unsalted butter
Salt and pepper to taste
2 tablespoons fresh chives (optional, for garnish)

Onion Gravy:

2 tablespoons unsalted butter
1 large yellow onion (thinly sliced)
1 tablespoon all-purpose flour
1 ½ cups beef broth
1 teaspoon Worcestershire sauce
Salt and pepper to taste

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Instructions

Prepare Mashed Potatoes: Boil the potatoes until fork-tender, then mash with milk, butter, salt, and pepper until smooth.
Cook Sausages: Brown sausages in a skillet over medium heat until fully cooked.
Make Onion Gravy: Sauté onions, add flour, then slowly whisk in beef broth and Worcestershire sauce until thickened.
Serve: Plate mashed potatoes, top with sausages, ladle over gravy, and garnish with chives.