Bangers and Mash
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
891 kcal
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Course
Main Course
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Cuisine
British
Bangers and Mash
Description
Bangers and Mash combines pork sausages with mashed potatoes for a satisfying, traditional meal. The potatoes are peeled, cut into large chunks, then boiled until just tender. They are carefully mashed by hand or with a ricer to ensure a fluffy, smooth texture without becoming gluey. Butter is stirred in for richness, then warm milk is gradually added for creaminess. The sausages are cooked to provide juicy, flavorful meat that pairs well with the potatoes. A homemade onion gravy ties the dish together, adding a savory depth and moisture.
The dish showcases a contrast in textures—the tender, creamy mash complements the sturdier, browned sausages. The gravy enhances the overall dish with its caramelized onion flavors and savory notes. This meal works well for lunch or dinner when a hearty, filling plate is desired.
To get the best texture, avoid over-boiling or over-mashing the potatoes. Using whole milk provides richness, but you can adjust the milk ratio for your preferred consistency. Making the onion gravy ahead allows the flavors to develop fully before serving.
Ingredients
- 8 pork sausages pork is traditional but if you don't eat pork you can use chicken sausages, etc, high quality
- Homemade British Bangers Recipe (highly recommended)
- 2 pounds Yukon Gold potato peeled and cut into large (2 inch) uniform chunks (or boiled whole in skins and peeled while hot, or other medium-starch potato
- 1/2 teaspoon salt
- 4 tablespoons butter unsalted
- 3/4 to 1 cup milk we recommend whole but you can use 2%, hot
- 1 batch BEST Homemade Onion Gravy
Instructions
- Preheat the oven to 400 degrees F.
- Make the onion gravy in advance. See our recipe for the BEST onion gravy.
- To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them. Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If using a hand masher mash the potatoes while they're hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
- To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers.
- To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 891 kcal
% Daily Value*
| Serving | 2sausages with mash and gravy | |
| Calories | 891kcal | 45% |
| Carbohydrates | 43g | 14% |
| Protein | 45g | 90% |
| Fat | 58g | 89% |
| Saturated Fat | 41g | 205% |
| Cholesterol | 197mg | 66% |
| Sodium | 1771mg | 74% |
| Potassium | 1557mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 36mg | 40% |
| Calcium | 174mg | 17% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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