Description
Bangers and Mash is a classic British comfort dish featuring juicy, golden-brown sausages served atop creamy, buttery mashed potatoes, all smothered in a rich homemade onion gravy. This hearty recipe is perfect for a satisfying family meal and brings traditional flavors to your table in just 45 minutes.
Ingredients
Scale
Sausages
- 1 lb quality sausages (pork, chicken, or vegetarian)
Potatoes and Mash
- 2 lbs starchy potatoes (like Russets), peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper to taste
Onion Gravy
- 2 medium onions, sliced
- 1 cup low-sodium beef broth
Instructions
- Cook the Sausages: In a large skillet over medium heat, cook the sausages until they are golden brown and cooked through, about 10 minutes. Turn occasionally to ensure even browning on all sides.
- Boil Potatoes: Meanwhile, bring a pot of salted water to a boil. Add the peeled and chopped potatoes and cook until tender when pierced with a fork, approximately 15-20 minutes.
- Make Onion Gravy: Using the same skillet where the sausages were cooked, sauté the sliced onions until they caramelize and turn golden brown, about 8-10 minutes. Pour in the low-sodium beef broth and simmer gently until the gravy thickens, about 5 minutes. Season with a pinch of salt and pepper as needed.
- Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add butter, milk or cream, and season with salt and pepper. Mash until smooth, creamy, and well combined.
- Assemble: To serve, plate a generous portion of the mashed potatoes, top with the cooked sausages, and spoon the rich onion gravy over the top. Serve immediately for best taste.
Notes
- Use Russet or other starchy potatoes for the creamiest mash.
- For a vegetarian version, substitute sausages with plant-based alternatives and use vegetable broth instead of beef broth.
- Adjust the milk or cream quantity to reach your preferred mash consistency.
- Caramelizing onions slowly enhances the flavor of the gravy.
- Low-sodium broth keeps the dish from becoming too salty; season carefully.
