Ah, Bangers and Mash—the classic British comfort food 🇬🇧🥔🌭. It’s simple, hearty, and perfect for a cozy dinner: juicy sausages (“bangers”) served over creamy mashed potatoes (“mash”) with rich onion gravy. Here’s a detailed guide:
🥔 Bangers and Mash
Ingredients (serves 4)
For the Bangers (Sausages):
- 8 pork sausages (traditional British-style, or any thick, flavorful sausage)
- 1 tbsp olive oil or butter
For the Mash (Mashed Potatoes):
- 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
- 4 tbsp butter
- ½ cup milk (warm)
- Salt & pepper to taste
For the Onion Gravy:
- 1 large onion, thinly sliced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef or chicken broth
- 1 tsp Worcestershire sauce (optional)
- Salt & pepper to taste
Instructions
1. Make the Mash
- Boil potatoes in salted water until tender, ~15–20 minutes.
- Drain and mash with butter and warm milk.
- Season with salt and pepper. Keep warm.
2. Cook the Sausages
- Heat oil or butter in a skillet over medium heat.
- Add sausages and cook until browned on all sides and cooked through, about 15–20 minutes, turning frequently.
3. Make the Onion Gravy
- In a separate pan, melt butter and sauté onions until soft and caramelized, ~8–10 minutes.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in broth and Worcestershire sauce.
- Simmer 5–10 minutes until thickened. Season with salt and pepper.
4. Assemble the Dish
- Place a mound of mashed potatoes on each plate.
- Top with 2 sausages per plate.
- Generously pour onion gravy over the sausages and mash.
Tips for Perfect Bangers and Mash
- Sausages: Traditional British sausages (like Cumberland) work best, but any flavorful pork or beef sausage is fine.
- Mash: Creamy, buttery mash is key—add a bit more milk for extra fluffiness.
- Gravy: Slow-cooked onions give deep flavor; caramelize them for best results.
- Extras: Serve with peas, mustard, or a sprinkle of fresh parsley.
If you want, I can give a “pub-style bangers and mash” version with Guinness beer gravy and caramelized onions—basically extra rich and restaurant-quality.
Do you want me to do that?
