Homemade bangers and mash are simply out of this world! Once you've made this classic recipe, it'll become a firm favorite.
This is classic comfort food that will please the whole family. Best of all, it's incredibly simple to make, from a mouthwatering start to a delicious finish.
So, don the apron, get your bangers at the ready, and let's get cooking!
Why you'll love this bangers and mash recipe
- It's blissfully simple comfort food that's quick and easy to whip up
- Perfect for a midweek dinner or a hearty weekend feast
- It's a flexible recipe that can be adapted to your personal preferences
- Add my homemade onion gravy recipe, and you'll be in heaven!
Equipment needed
Before you get started making bangers and mash, make sure you've got all the important equipment to hand. Here's a list of things that you'll need.
- Baking sheet– you'll need this to bake or grill your delicious sausages
- Potato masher– invest in a quality potato masher to achieve wonderful creamy mashed potatoes
- Sharp kitchen knife – a good quality chef's knife is essential when it comes to preparing the ingredients for this recipe
- Chopping board – be sure to get yourself a classic non-slip chopping board to safely prepare your ingredients
How to make bangers and mash
Place the raw sausages on a baking sheet and place in the oven.
Meanwhile, peel and cook the potatoes.
Add butter and milk.
Bake until cooked completely. Check its internal temperature.
Mash the potatoes completely to avoid lumpiness.
Stir, and you have a perfectly smooth mash.
Place the butter, sugar and red onions in a pot.
Add red wine and let it bubble.
Add the stock and let it bubble away for about 20 minutes.
Cook long and slow until the onions are cooked and caramelized.
Let the liquid reduce to half.
Add chunks of butter to give the sauce some glossiness.
What to serve with bangers and mash
Sides
Garnish your bangers and mash with fresh parsley for a stylish and fragrant side.
Peas are the classic side dish for British bangers and mash. Any other green vegetables would be great, too. Think spinach, kale, chard, broccoli, or whatever floats your boat!
Sauces
Nothing complements sausages and mashed potatoes quite like gravy. For me, a rich onion gravy is perfect. Check out my recipe for delicious homemade onion gravy.
Wine pairing
A medium bodied red with fruity and earthy notes would be ideal. You want something to bring out the richness of the sausages and, if you're serving it, the onion gravy. My personal pairing recommendation would be a wonderful Grenache.
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Variations and substitutes
Gravy flavors
Adjust the gravy's flavor profile with more Worcestershire sauce or balsamic vinegar according to your taste.
Sausage Types
I've gone with pork sausage, but you can experiment with different varieties, such as turkey or chicken sausages, or vegetarian sausages, for a twist on the classic dish.
Wine Alternatives
If you prefer not to use wine, beef stock can be used for deglazing, though the flavor profile will slightly change.
Dairy-free mash
Use plant-based milk and butter substitutes for a dairy-free version of mashed potatoes.
Top tip
Warm the milk before adding it to the potatoes to get creamier mash.
Where does the dish bangers and mash come from?
It's a traditional British comfort food classic. Popular since the early 20th century, it's a dish that the Irish also enjoys. You'll find bangers and mash on many pub menus all over the UK and Ireland, and with good reason! It's simple to prepare, and when you use quality ingredients, it never fails to hit the spot!
Why is a sausage called a 'banger'?
The name 'banger' was coined during WWI. During this time of rationing, sausages in Britain and Ireland were made using a mixture of pork and filler ingredients, and sausages contained higher levels of water than they do nowadays.
This high water count, together with the tight skin, would cause sausages to split open in the frying pan, causing a sudden popping sound or a 'bang.'
What are the best sausages for bangers and mash?
Go for thick pork sausages. You can find various types, with various herbs and seasonings, from garlic and thyme to smoked apples and spices. Feel free to get a few different types to see which ones you like best.
I'd recommend getting sausages from your local butcher. Ask them for recommendations on which types would best suit bangers and mash.
How do you store leftover bangers and mash?
Refrigeration
Store leftover sausages and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
Gravy Storage
Keep the gravy in a separate container in the refrigerator and gently reheat it, adding a little water or broth if it's too thick.
How do you reheat gravy for bangers and mash?
There are several options when it comes to reheating gravy:
Stovetop: Warm the gravy in a saucepan on low-medium, stirring frequently. You can thin it with water or broth if it is too thick. Avoid boiling.
Microwave: Reheat in a covered microwave-safe dish, using medium power and stirring periodically. Add water or broth to adjust thickness.
Caution: Prevent overheating to avoid separation.
Seasoning: Retaste and adjust seasoning after reheating.
What's the secret to good gravy?
Well, for starters, always go homemade. Once you've made homemade gravy, you'll never look back!
Also, I would like to add a little secret ingredient: a flavor maker. What's my secret?
Worcestershire Sauce!
It just gives sauces that little extra something, adding acidity and richness that take things to a whole new level.
What's the secret to perfect mashed potatoes?
Starchy potatoes such as Russet and Maris Piper are the best varieties to use for mashed potatoes. These potatoes turn fluffy when mashed. Avoid waxy red-skinned potatoes when making mash; you could have gluey mashed potatoes.
Another thing to avoid is overmashing your potatoes. This also results in a gluey texture.
The amount of butter and milk added to the potatoes is also key to achieving that perfect texture. Ensure you follow the precise measurements in the recipe below to get perfectly smooth and creamy mashed potatoes.
For best results, add hot milk to the cooked potatoes. This helps the potatoes absorb the milk more easily.
More classic British recipes
While it's not the most beloved of cuisines, British food has a lot to offer. From traditional comforting classics to more modern dishes, there are an array of fabulous recipes that showcase the best of British food. Here are some of my favorites:
- Cottage pie – simple yet deliciously effective, this is comfort food at its finest
- Cauliflower cheese – an indulgent old school British side dish that
- Salt and pepper chips – made in Britain, inspired by Asian cuisine, this spicy fakeaway recipe is sensational!
- Devils on horseback – a diabolical delight, these delicious hors d'oeuvres are absolutely irresistible
- Gooseberry crumble – a wonderful British dessert that makes use of a very underrated fruit
- Long vodka cocktail – the perfect British tipple for a balmy summer's day
📖 Recipe
Bangers and Mash Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 portions 1x
- Diet: Gluten Free
Description
Gently cooked pork sausages served with red wine and onion gravy. The red wine gravy makes a perfect sauce for sausages!
Ingredients
Sausages
- 8 pork sausages
- 1 tablespoon oil, for frying
Mashed Potatoes
- 3.5 pounds potatoes, peeled and quartered
- â…“ cup milk
- 2 tablespoons butter
- salt and pepper, to taste
Red Wine Onion Gravy
- 4 ½ tablespoons unsalted butter
- 3 large red onions, peeled and thinly sliced
- 2 ¼ teaspoons sugar
- ½ cup dry red wine
- 2 sprigs of fresh thyme (optional)
- 2 ¼ cups beef broth
- 1 ¼ teaspoons Worcestershire sauce
- 1 ½ tablespoons dark balsamic vinegar
- 1 ½ teaspoons redcurrant jelly
- 1 tablespoon cornstarch
- 2 ¼ tablespoons cold unsalted butter
- salt and pepper, to taste
Instructions
- Cook the Sausages: Preheat your oven to 325°F (165°C). Arrange the sausages on a baking sheet and bake until fully cooked, about 20 minutes, turning halfway through. Alternatively, heat 1 tablespoon of oil in a pan and fry the sausages until golden brown and cooked through. The internal temperature of the sausages should reach 160°F (71°C) when they're done.
- Prepare the Mash: While the sausages are cooking, boil the potatoes in a pot of salted water until tender, about 20 minutes. Drain and return them to the pot. Add the milk and 2 tablespoons of butter, and mash until smooth. Season with salt and freshly ground pepper. Keep warm.
- Make the Red Wine Onion Gravy: Melt 4½ tablespoons of butter in a large saucepan over medium-high heat. Add the 3 large red onions and 2¼ teaspoons of sugar. Cook for about 30 minutes, stirring occasionally, until the onions are deeply caramelized. The slow caramelization is crucial for a richly flavored gravy.
- Pour in ½ cup of dry red wine and add 2 sprigs of fresh thyme. Increase the heat to bring to a boil for 2 minutes, then lower the heat to maintain a simmer for 10 minutes, allowing the wine to reduce and intensify the flavor.
- Stir in 2¼ cups of beef broth and 1¼ teaspoons of Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it simmer for 20 minutes, enabling the flavors to meld into a savory base.
- Remove the thyme sprigs. Prepare a slurry by combining 1 tablespoon of cornstarch with an equal amount of water. Whisk in 1½ tablespoons of dark balsamic vinegar and 1½ teaspoons of redcurrant jelly into the gravy. Stir in the cornstarch slurry. Continue simmering for another 2-3 minutes, stirring continuously, until the gravy thickens to a silky consistency.
- Take the saucepan off the heat and whisk in 2¼ tablespoons of cold unsalted butter until the gravy is smooth and has a glossy finish.
- Finally, season the gravy with freshly ground black pepper to taste. Adjust the seasoning as needed, keeping in mind the gravy's rich flavors when pairing with your main dish.
- To Serve: Plate a generous helping of the creamy mashed potatoes, top with the cooked sausages, and generously ladle over the refined red onion gravy.
Notes
- Caramelizing Onions: The slow caramelization of onions is crucial for the gravy's depth of flavor. Patience here rewards you with a rich, sweet base.
- Deglazing: Scraping up the browned bits after adding wine is essential for incorporating all the savory flavors into your gravy.
- Mash Consistency: For creamier mashed potatoes, warm the milk before mixing and consider using a potato ricer for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 1171
- Sugar: 12.7 g
- Sodium: 2724.1 mg
- Fat: 79.4 g
- Saturated Fat: 34.4 g
- Trans Fat: 0 g
- Carbohydrates: 77.7 g
- Fiber: 10.5 g
- Protein: 32.5 g
- Cholesterol: 188.8 mg
Renil M. George
Such a mouthwatering dish. love it so much.
Michelle
Amber: The butter and oil are for frying the onions in. Thanks for pointing out my mistake. The recipe has now been fixed. 🙂
amber
what was the butter for please?
Cucinista
Just found your blog from the Duo Dishes -- what great recipes and photography! Thanks for sharing them and I look forward to reading more.
Jo
Yum you appeal to my passion for heaps of hot mash with lashings of gravy and good meat.
I presume I could use cornflour?