If you have a craving for something truly comforting and hearty, then you’re going to love diving into How to Make Bangers and Mash Recipe. This classic British favorite combines juicy, sizzling pork sausages with fluffy, creamy mashed potatoes, all topped with rich, savory gravy and caramelized onions. It’s the kind of meal that warms your soul, perfect for cozy dinners that feel like a big culinary hug. Once you learn this recipe, it’ll quickly become a go-to for those nights when only comfort food will do.
Ingredients You’ll Need
This recipe is incredibly straightforward and relies on simple, everyday ingredients that come together in a harmony of flavors and textures. Each component plays a key role — from the fluffy potatoes to the savory sausages and the luscious gravy that ties it all together.
- 2 pounds baking potatoes (about 8 large): The base for the creamy mash, peeled and cubed for quick cooking.
- ½ cup butter (cubed): Adds richness and smoothness to the mashed potatoes.
- 4 tablespoons milk: Helps create the perfect creamy texture in the mash; add more if needed.
- Salt, pepper, dry mustard: Essential seasonings to bring out the full flavor in your mash and sausages.
- 4 pork sausage links: The “bangers” in this dish, juicy and flavorful once cooked to golden perfection.
- 1 tablespoon olive oil: Used for browning sausages and caramelizing onions for depth of flavor.
- 1 large onion: Thinly sliced and cooked until slightly browned for a sweet, crunchy contrast.
- 1 cup premade gravy: Pour over everything to unify the dish with a deliciously savory finish.
How to Make How to Make Bangers and Mash Recipe
Step 1: Boil the Potatoes to Perfection
Start by adding your peeled and cubed potatoes to a large pot and cover them with cold water. Bring the water to a gentle boil, then cover your pot and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Once done, drain the water but keep the potatoes in the pan—you’re almost there to creamy deliciousness.
Step 2: Brown the Sausages
While your potatoes are boiling, heat a skillet over medium heat and add the olive oil. Prick the sausages a few times with a fork to prevent bursting, then place them in the skillet. Cook, turning regularly, until they’re evenly browned all over and the juices run clear. This step ensures your bangers are juicy inside and crisp on the outside.
Step 3: Slice and Sauté the Onions
While the sausages cook, thinly slice your onion. Once your sausages are done, remove them and drain on a paper towel to absorb excess oil. Toss the sliced onions into the same skillet and stir them until they begin to brown but still retain a little crunch, creating that wonderful caramelized edge that adds sweetness and texture.
Step 4: Heat the Gravy
Place your premade gravy into a small saucepan and warm it over medium heat, stirring occasionally. Having hot gravy ready to drizzle makes a huge difference and turns the dish into that classic pub-style treat you’re aiming for.
Step 5: Make the Creamy Mash
When your potatoes are fork-tender, toss in the cubed butter and milk. Mash them together until you have a smooth, creamy texture. If the mixture feels too stiff, don’t hesitate to add a little more milk. Season with salt, pepper, and just a dash of dry mustard to lift the flavor to that comforting, savory spot everyone loves.
Step 6: Plate and Drizzle
Scoop a hearty portion of mash onto each plate. Nestle a sausage link alongside, topped with those beautifully caramelized onions. The final flourish is a generous drizzle of that warm gravy that brings it all together in perfect harmony. Get ready to dig in!
How to Serve How to Make Bangers and Mash Recipe
Garnishes
Fresh herbs like chopped parsley or thyme can brighten the dish and add a pop of color. Sprinkle a little cracked black pepper on top for an inviting rustic finish that complements the earthy flavors without overpowering them.
Side Dishes
While bangers and mash is a meal on its own, steamed green vegetables like peas, green beans, or broccoli pairs beautifully. They add a crunchy contrast and a touch of freshness to balance the richness of the dish, making the meal feel complete and satisfying.
Creative Ways to Present
If you’re serving guests or want to jazz things up, try mounding the mash in the center of a plate and slicing the sausages diagonally over the top. Drizzle the gravy artistically around the edge and use the onions as a crown; it’s a simple way to make this humble dish look restaurant-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover bangers and mash can be stored in an airtight container in the refrigerator for up to three days. Keep the sausage and mashed potatoes separate from the gravy to maintain the best texture when reheating.
Freezing
You can freeze cooked sausages and mashed potatoes separately for up to two months. Freeze them in freezer-safe containers or bags, leaving some space for expansion. Avoid freezing the gravy as it may separate when thawed.
Reheating
Reheat mashed potatoes gently on the stove or in the microwave, adding a splash of milk to bring back creaminess. Sausages reheat best in a skillet over medium heat to retain their crispy exterior, and gravy can be warmed in a small saucepan with occasional stirring.
FAQs
Can I use other types of sausages for this recipe?
Absolutely! While traditional pork sausages are classic, you can substitute with beef, chicken, or even vegetarian sausages. Just be mindful of cooking times and seasoning differences.
What can I do if I don’t have premade gravy?
Making a quick gravy from pan drippings, flour, and stock is simple and delicious. Alternatively, use a good-quality store-bought gravy or even onion gravy for extra flavor.
How can I make the mashed potatoes extra fluffy?
Make sure to use starchy potatoes like Russets or Yukon Golds and mash them while they’re still hot. Adding warm milk and plenty of butter gives you that irresistible fluffy texture.
Is there a vegetarian version of How to Make Bangers and Mash Recipe?
Yes! Use vegetarian or vegan sausages and vegetable gravy. The rest of the recipe remains the same, and it’s just as comforting and satisfying.
Can I prep parts of this recipe ahead of time?
You can boil and mash the potatoes in advance, and even cook the sausages and onions a few hours before serving. Just keep everything warm or reheat gently to serve fresh-tasting bangers and mash.
Final Thoughts
Learning How to Make Bangers and Mash Recipe is like unlocking a delicious gateway to classic, soul-warming comfort food that never goes out of style. It’s simple, satisfying, and perfect for sharing with family or friends on any chilly evening. Give this recipe a try, and you might just find your new favorite weeknight supper that everyone will ask for again and again.
Print
How to Make Bangers and Mash Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
Classic British comfort food, Bangers and Mash is a hearty dish featuring tender mashed potatoes topped with flavorful browned pork sausages, caramelized onions, and savory gravy. Perfect for a satisfying family meal, this recipe combines simple ingredients and straightforward steps to create a deliciously warming plate.
Ingredients
For the Mashed Potatoes
- 2 pounds (about 8 large) baking potatoes, peeled and cubed
- ½ cup butter, cubed
- 4 tablespoons milk (more if needed)
- Salt, to taste
- Pepper, to taste
- Dry mustard, to taste
For the Sausage and Onion
- 4 pork sausage links
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
Other
- 1 cup premade gravy
Instructions
- Boil Potatoes: Add the peeled and cubed potatoes to a large pot and cover with cold water. Bring to a boil, then cover and cook for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain the water and keep the potatoes in the pot.
- Cook Sausages: While the potatoes boil, heat a skillet over medium heat and add the olive oil. Prick the sausage links in several places with a fork to prevent bursting. Place the sausages in the pan and cook, turning frequently, until evenly browned and cooked through, with juices running clear.
- Slice Onions: While the sausages cook, slice the large onion into thin slices to prepare for caramelizing.
- Drain Sausages: Remove the cooked sausages from the skillet and place them on paper towels to drain excess fat.
- Sauté Onions: In the same skillet, add the sliced onions and cook over medium heat, stirring frequently, until they begin to brown but still retain a slight crunch.
- Heat Gravy: Warm the premade gravy in a saucepan over medium heat until simmering.
- Mash Potatoes: When the potatoes are tender, add the butter and milk to the pot. Mash the potatoes until smooth and creamy, adding more milk if necessary to reach desired consistency. Season with salt, pepper, and dry mustard to taste.
- Assemble: Serve the mashed potatoes on plates topped with a sausage link and some sautéed onions. Drizzle the warm gravy over the top for a classic finishing touch.
Notes
- Pricking the sausages prevents them from bursting while cooking and helps them cook evenly.
- Use any type of pork sausages you prefer; traditional British bangers work best for authenticity.
- Adjust seasoning in the mashed potatoes to your preference; dry mustard adds a subtle tang.
- For smoother mashed potatoes, you can use a potato ricer if available.
- Leftover gravy can be frozen for up to 3 months.
