Bangers and Mash is a classic British comfort food that consists of sausages (“bangers”) served with mashed potatoes (“mash”), typically accompanied by a rich onion gravy. It’s a simple but hearty dish that’s loved for its warm, satisfying flavors.
Here’s a traditional recipe for Bangers and Mash with homemade onion gravy:
Ingredients:
For the Bangers (Sausages):
- 8 good-quality sausages (pork sausages are most common, but feel free to use your preferred type)
- 1 tablespoon vegetable oil (for frying)
For the Mash (Mashed Potatoes):
- 2 pounds (900g) potatoes (Yukon Gold or Russet potatoes work well)
- 4 tablespoons unsalted butter
- ½ cup milk (or more for desired consistency)
- Salt and pepper to taste
For the Onion Gravy:
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 tablespoon flour
- 2 cups beef broth (or stock)
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 teaspoon fresh thyme (optional)
Instructions:
1. Prepare the Mash (Mashed Potatoes):
- Peel and chop the potatoes into roughly equal-sized chunks (about 1.5-inch pieces).
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Drain the potatoes and return them to the pot.
- Add the butter and mash the potatoes with a potato masher or a ricer until smooth and creamy.
- Gradually add the milk until the potatoes reach your desired consistency. Season with salt and pepper to taste.
- Keep warm while preparing the sausages and gravy.
2. Cook the Sausages:
- Heat the vegetable oil in a large skillet over medium heat.
- Add the sausages to the pan and cook, turning occasionally, for about 10-12 minutes, or until they are browned and cooked through.
- Remove the sausages from the skillet and set them aside. Cover to keep warm.
3. Make the Onion Gravy:
- In the same skillet, add the butter and allow it to melt over medium heat.
- Add the sliced onions and sauté for about 10-12 minutes, stirring occasionally, until they become soft, golden, and caramelized.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1-2 minutes to make a roux.
- Gradually add the beef broth while stirring to avoid lumps. Stir in the Worcestershire sauce, thyme (if using), and season with salt and pepper to taste.
- Bring the gravy to a simmer and cook for another 5-7 minutes, or until the gravy has thickened to your desired consistency. If it becomes too thick, you can add a little extra broth or water.
4. Assemble the Dish:
- Spoon a generous portion of mashed potatoes onto each plate.
- Place 2-3 sausages on top or alongside the mash.
- Pour the onion gravy over the sausages and potatoes, and serve.
Serving Tips:
- Bangers and mash are often served with vegetables like peas or sautéed greens.
- For added richness, you can add a dollop of butter or a sprinkle of chives to the mashed potatoes.
- Enjoy with a pint of beer for the full British pub experience!
This dish is all about comforting flavors and hearty portions, making it perfect for a cozy meal. Enjoy!