Bangers and Mash collplete recipe

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Bangers and Mash: A British Comfort Food Classic
Image of Bangers and Mash with gravy in a wooden bowlOpens in a new window

Bangers and Mash with gravy in a wooden bowl

Bangers and mash is a quintessential British comfort food dish that is simple to make yet incredibly satisfying. It consists of sausages (bangers) served with mashed potatoes and gravy. The dish is believed to have originated in the 18th century as a way for working-class families to stretch their food budget. Today, bangers and mash remains a popular pub dish and homecooked meal across the UK.

This recipe will guide you through the steps of making delicious and authentic bangers and mash in the comfort of your own home.

For the sausages:
12 high-quality British sausages (bangers)
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup beef broth or water
For the mashed potatoes:
2 pounds russet potatoes, peeled and cubed
1/4 cup milk
1/4 cup unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)
For the gravy:
2 tablespoons pan drippings from sausages
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and black pepper to taste

For the sausages:

Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic and thyme and cook for an additional minute until fragrant.
Add the sausages to the skillet and cook for 10-12 minutes, turning occasionally, until browned all over.
Pour in the beef broth or water and bring to a simmer. Reduce heat and simmer for 5 minutes, or until the sausages are cooked through.
Remove the sausages from the skillet and set aside.

For the mashed potatoes:

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Add the milk, butter, salt, pepper, and nutmeg (if using) and mash until smooth and creamy.

For the gravy:

Pour the pan drippings from the sausages into a small saucepan. Whisk in the flour until a smooth paste forms.
Slowly whisk in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes, or until the gravy is thickened.
Season with salt and pepper to taste.

To assemble:

Divide the mashed potatoes between plates.
Top with the sausages and spoon the gravy over the top.
Serve immediately.
For a richer flavor, use beef sausages instead of pork sausages.
You can also add other vegetables to the mashed potatoes, such as carrots, peas, or turnips.
If the gravy is too thick, thin it out with a little more beef broth.
Leftover bangers and mash can be stored in the refrigerator for up to 3 days.

Bubble and squeak: This is a traditional British dish made with leftover bangers and mash that are fried together until crispy.
Toad in the hole: This is a dish made with sausages that are baked in a Yorkshire

pudding batter.
Cumberland sausage: This is a type of sausage that is made with pork, rusk, and spices. It is a popular choice for bangers and mash.

Additional Information:
Bangers and mash is a hearty and filling dish that is perfect for a cold winter day.
It is also a relatively inexpensive meal to make.
Bangers and mash can be easily customized to your liking.
This recipe makes enough to serve 4 people.

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