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
Scale
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.
