Here’s a classic Bangers and Mash recipe — a comforting British dish of sausages served with creamy mashed potatoes and savory onion gravy 🌭🥔
🌭 Bangers and Mash
(Serves 4)
Ingredients
For the Mash
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup milk (or more for creaminess)
- Salt and pepper, to taste
For the Sausages
- 8 pork sausages (traditional “bangers”)
- 1–2 tablespoons oil for frying
For the Onion Gravy
- 2 tablespoons butter or oil
- 1 large onion, thinly sliced
- 1 tablespoon all-purpose flour
- 1½ cups beef stock
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Instructions
1️⃣ Make the Mashed Potatoes
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper.
- Keep warm while preparing sausages and gravy.
2️⃣ Cook the Sausages
- Heat oil in a skillet over medium heat.
- Fry sausages until browned and cooked through (about 12–15 minutes), turning occasionally.
- Remove and keep warm.
3️⃣ Make the Onion Gravy
- In the same skillet, add butter and sauté onions until soft and caramelized (8–10 minutes).
- Stir in flour and cook 1 minute.
- Gradually add beef stock while stirring to avoid lumps.
- Add Worcestershire sauce and simmer until thickened. Season with salt and pepper.
4️⃣ Assemble
- Place mashed potatoes on plates.
- Top with sausages and pour onion gravy over the top.
💡 Tips
- For richer mash, add a little cream or cream cheese.
- Caramelize onions slowly for a sweeter, deeper gravy flavor.
- Serve with peas or steamed vegetables for a complete meal.
If you want, I can also give a slow-cooker Bangers and Mash version where sausages cook gently in onion gravy while you make the mash.
