Bangers and Mash
User Reviews
4.5
98 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
890 kcal
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Course
Main Course
Bangers and Mash
Report
Bangers and Mash pairs creamy mashed potatoes with pan-fried sausages and rich onion gravy. The mash uses medium-starch potatoes mashed with butter and warmed milk for a smooth texture. The sausages are browned, then cooked alongside caramelized onions in a gravy made from flour, beef broth, mustard, and cream to add depth. The dish provides a hearty combination of soft, creamy potatoes, savory sausages, and flavorful gravy.
Description
The mashed potatoes start with peeled and quartered medium-starch potatoes like Yukon Gold or Maris Piper boiled in salted water until tender. They are drained and allowed to steam dry before being mashed smooth with butter and hot milk. Salt and pepper finish the seasoning.
The "bangers" — sausages ideally British or Irish style, or a quality breakfast sausage — are pan-fried in oil until browned. The same pan cooks sliced onions into caramelized half-moons. Flour is added to create a roux, then beef broth, bouillon, and mustard are whisked in to form a glossy gravy, finished with heavy cream for richness. The sausages return to the gravy briefly to absorb flavor.
This classic comfort dish combines the creamy mash with juicy sausages and savory onion gravy. It can be served with peas or other greens. Substitutions for butter type, broth, or sausage allow customization. The gravy balance depends on good caramelization and seasoning throughout.
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Ingredients
For the "Mash"
- 1 ½ lbs potato see note 1
- 1 tablespoon salt
- ¼ cup milk
- 4 tablespoon butter – see note 2
- salt
- black pepper
For the "Bangers" and gravy
- 1 tablespoon neutral cooking oil generic cooking oil
- 8 sausages - see note 3
- 1 tablespoon butter unsalted
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 onion see note 4, sliced into half-moons
- 2 tablespoon all-purpose flour
- 1 ½ cup beef broth see note 5, or stock
- ½ teaspoon beef bouillon powder see note 6, better than bouillon or beef bouillon powder
- 1 teaspoon mustard
- 2 tablespoon heavy cream
- salt to taste
To Serve
- pea
Instructions
Start with the mash
- Peel the potatoes and cut them into quarters.1 ½ lbs / 680 g potatoes
- Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
- Add the salt and bring to a boil.1 tbsp salt
- Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
- While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling. ¼ cup / 60 ml milk
- Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes!
- Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
- Use a hand masher or potato ricer to mash until smooth.
- Add the butter and hot milk and stir to combine well.4 tbsp butter
- Check the seasoning on your mash and add salt and pepper to taste. salt and pepper
While the potatoes are cooking cook the sausages and gravy
- Pour the oil into a large skillet or frying pan and heat over medium-high heat.1 tbsp oil
- Add the sausages to the pan and cook for 10-15 minutes, turning often.8 sausages
- While the sausages are cooking peel the onions and cut into half-moon shapes.2 onions
- Remove the sausages onto a plate and tent with foil.
- Turn the heat down to medium and add the butter and oil to the pan.1 tbsp unsalted butter1 tbsp oil
- Add the sliced onions, cook for 5-8 minutes until tender and starting to color.2 onions - sliced into half-moons
- Reduce the heat to low, then add in the flour and cook for 2 minutes until well combined and lightly golden brown.2 tbsp AP flour
- Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup / 360 ml beef broth/stock
- Add the bouillon powder/paste.½ tsp beef better than bouillon/beef bouillon powder
- Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the mustard and heavy cream, taste and season with salt if needed.1 tsp mustard2 tbsp heavy cream salt to taste
- Return the sausages, and any juice that has collected, to the pan, and place over low heat to warm through, while you finish the mash.
Notes
- Medium-starch potatoes such as Yukon Gold, Dutch Cream, Desiree, or Maris Piper are best for creamy mash.
- Salted butter adds flavor; unsalted butter can be used with extra salt as needed.
- British or Irish sausages are traditional; good-quality breakfast sausages also work well.
- Onion choice is flexible: brown, white, red, or shallots, with brown onions common and economical.
- Chicken broth or stock can substitute for beef broth, resulting in a lighter-colored gravy.
- Use bouillon powder or paste like Better than Bouillon for a rich broth base; alternatives include half a crumbled stock cube or other preferred brands.
Nutrition Information
Show Details
Calories
890kcal
(45%)
Carbohydrates
31g
(10%)
Protein
33g
(66%)
Fat
71g
(109%)
Saturated Fat
27g
(135%)
Cholesterol
172mg
(57%)
Sodium
619mg
(26%)
Potassium
484mg
(10%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
700IU
(14%)
Vitamin C
25mg
(28%)
Calcium
118mg
(12%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 890 kcal
% Daily Value*
| Calories | 890kcal | 45% |
| Carbohydrates | 31g | 10% |
| Protein | 33g | 66% |
| Fat | 71g | 109% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 172mg | 57% |
| Sodium | 619mg | 26% |
| Potassium | 484mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 118mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
98 reviews
Excellent
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