Bangers and Mash Recipe
British · Main course · 55 min total
A classic British comfort dish featuring juicy pork sausages served over creamy mashed potatoes, all topped with a rich onion gravy.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 8 good-quality pork sausages (about 1 lb)
- 2 lbs (900g) potatoes, peeled and cut into chunks
- 4 tbsp (60g) unsalted butter
- 1/4 cup (60ml) whole milk
- Salt and freshly ground black pepper to taste
- 2 tbsp (30ml) vegetable oil
- 2 large onions, thinly sliced
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) beef stock
- 1 tsp (5ml) Worcestershire sauce
- 1 tsp (5g) Dijon mustard (optional)
Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
- While potatoes cook, heat 1 tbsp oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 12-15 minutes. Remove sausages and set aside.
- In the same skillet, add the remaining 1 tbsp oil and the sliced onions. Cook over medium heat, stirring occasionally, until softened and caramelized, about 15-20 minutes. Sprinkle the flour over the onions and stir for 1 minute.
- Gradually whisk in the beef stock, Worcestershire sauce, and mustard (if using). Bring to a simmer, scraping up any browned bits. Cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste. Return the sausages to the skillet and keep warm.
- Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper.
- Serve the sausages and gravy over the mashed potatoes.
Tips
- For extra creamy mash, use a potato ricer or food mill.
- You can substitute beef stock with chicken stock or ale for a different flavor.
- Leftover gravy can be stored in the refrigerator for up to 3 days.
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