bangers and mash

Here is a complete step-by-step recipe for traditional Bangers and Mash — a classic British comfort food dish consisting of sausages (“bangers”) and mashed potatoes (“mash”) served with rich onion gravy.

Bangers and Mash

Servings: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

For the Bangers (Sausages):

• 8 pork sausages (Cumberland or British-style preferred)

• 1 tablespoon oil (vegetable or olive oil)

For the Mash:

• 2 pounds (900 g) potatoes (Yukon Gold or Russet), peeled and cut into chunks

• 4 tablespoons unsalted butter

• ½ cup (120 ml) whole milk or cream

• Salt and pepper to taste

For the Onion Gravy:

• 1 large onion, thinly sliced

• 2 tablespoons butter

• 1 tablespoon all-purpose flour

• 1 cup (240 ml) beef broth or stock

• ½ cup (120 ml) additional water or stock, as needed

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

Instructions

Step 1: Cook the Potatoes

1. Place peeled and chopped potatoes in a large pot of cold, salted water.

2. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

3. Drain the potatoes, then return them to the pot.

4. Add butter and milk (or cream). Mash until smooth and fluffy.

5. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Sausages

1. While the potatoes cook, heat 1 tablespoon oil in a skillet or frying pan over medium heat.

2. Add the sausages and cook, turning regularly, for 12 to 15 minutes, or until browned and cooked through.

3. Transfer sausages to a plate and keep warm.

Step 3: Make the Onion Gravy

1. In the same pan, add butter and sliced onions. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the onions are soft and caramelized.

2. Sprinkle the flour over the onions. Stir and cook for 1 to 2 minutes to remove the raw flour taste.

3. Slowly add beef broth, stirring constantly to prevent lumps.

4. Add Worcestershire sauce and simmer for 3 to 5 minutes until thickened slightly.

5. Season with salt and pepper to taste. If too thick, add a splash of water or stock.

Step 4: Assemble and Serve

1. Spoon a generous amount of mashed potatoes onto each plate.

2. Top with two sausages per serving.

3. Ladle the onion gravy over the sausages and potatoes.

4. Serve hot.

Optional Additions

• Serve with green peas or steamed cabbage on the side.

• A dollop of mustard pairs well with the sausages.