Classic Bangers and Mash

Save this recipe on:

If you’re craving a cozy, comforting meal that brings the heart of British cuisine straight to your plate, Classic Bangers and Mash is exactly what you need. This dish is all about rich, juicy sausages nestled on a bed of fluffy mashed potatoes, all drenched in a savoury onion gravy. It’s the kind of meal that wraps you in a warm hug from the inside out, perfect for chilly evenings or when you simply want to indulge in traditional home-cooked goodness.

What makes this meal truly special is its simplicity. With just a few humble ingredients and straightforward steps, you can bring a pub-style classic into your kitchen. Whether you’re feeding the family or hosting a casual dinner with friends, Bangers and Mash is always a satisfying crowd-pleaser.

Why You’ll Love This Classic Bangers and Mash

This dish strikes the perfect balance between hearty and comforting. The sausages provide a deep, meaty flavour while the creamy mash smooths everything out. Then there’s the gravy — oh, the gravy! Rich with caramelised onions and a splash of beef stock, it ties the whole plate together. It’s easy to prepare, budget-friendly, and incredibly satisfying.

What Kind of Sausages Should I Use?

The beauty of Bangers and Mash is its flexibility. Traditional British pork sausages are ideal, but you can also use Cumberland sausages or even bratwursts if that’s what you have on hand. Look for sausages with a high meat content and minimal fillers for the best results.

---

Ingredients for the Classic Bangers and Mash

Each ingredient in this dish serves a purpose in building those comforting layers of flavour.

• Pork sausages: The star of the show. Choose high-quality, meaty sausages with robust seasoning.
• Potatoes: Go for starchy varieties like Russets or Yukon Golds to achieve smooth, creamy mashed potatoes.
• Butter and milk: Essential for that luscious, creamy mash.
• Onions: Slowly cooked down until golden, they form the rich base of the gravy.
• Beef stock: Deepens the gravy’s flavour and adds a savoury punch.
• Flour: Thickens the gravy to just the right consistency.
• Fresh parsley (optional): Adds a pop of colour and fresh herbal note.

How To Make the Classic Bangers and Mash

Step 1: Sear the Sausages

Heat a skillet over medium heat and add a splash of oil. Cook the sausages until browned and cooked through, about 15-20 minutes, turning occasionally.

Step 2: Prepare the Mashed Potatoes

While the sausages cook, boil peeled and chopped potatoes in salted water until tender. Drain and mash with butter and warm milk until smooth and creamy. Season with salt and pepper.

Step 3: Make the Onion Gravy

In the same pan used for the sausages, add sliced onions and cook slowly until golden and caramelised. Sprinkle in flour and stir for a minute, then gradually add beef stock while stirring to avoid lumps. Simmer until thickened.

Step 4: Bring It All Together

Plate the mashed potatoes, top with sausages, and generously spoon the onion gravy over everything. Garnish with chopped parsley if desired.

---

Serving and Storing Your Classic Bangers and Mash

This recipe feeds around 4 hearty portions, making it perfect for a family dinner or a small gathering. Serve it hot for the full comforting effect.

To store leftovers, place in an airtight container and refrigerate for up to 3 days. You can reheat in the microwave or on the stove, adding a splash of water or stock to the gravy if it thickens too much.

What to Serve With Bangers and Mash?

Steamed Green Peas

A bright and simple side that balances the richness of the main dish.

Roasted Carrots

Sweet and slightly caramelised, they add a colourful touch to the plate.

Braised Red Cabbage

Adds tang and a hint of sweetness, cutting through the savoury gravy.

A Cold Pint of Ale

You can’t go wrong with a chilled pint to round out the pub-style experience.

Crusty Bread

Perfect for soaking up every last bit of that delicious gravy.

---

Frequently Asked Questions

1. Can I use a different type of sausage?
Yes, feel free to swap in beef, chicken, or plant-based sausages. Just make sure they’re flavourful and not too lean to maintain that classic texture and taste.

2. What potatoes are best for mashing?
Russets or Yukon Golds work best. They’re starchy and mash up beautifully without getting gummy.

3. How do I make the gravy richer?
You can add a splash of red wine or a dash of Worcestershire sauce to deepen the flavour. Also, caramelising the onions slowly is key.

4. Can I make this dish ahead of time?
Yes! You can prepare the components separately a day in advance. Reheat the mash and gravy gently and sear the sausages fresh for best results.

5. Is this dish freezer-friendly?
Mashed potatoes and gravy don’t freeze well, but the sausages can be frozen. You might also enjoy our Shepherd’s Pie recipe for a make-ahead meal.

---

Print

Save this recipe on: