Description
Classic British Bangers and Mash is a comforting, hearty dish featuring golden, juicy pork sausages served atop creamy, buttery mashed potatoes, all accompanied by a rich, savory onion and beef gravy. Perfect for a satisfying dinner, this recipe balances simple ingredients with traditional flavors for a timeless meal.
Ingredients
Units
Scale
Bangers
- 8 large Pork Sausages (approx. 800g/28oz, preferably plain flavored like Cumberland)
- 1 large Onion, thinly sliced (white or red)
- 2 cups / 500ml good quality Beef Stock
- 3 tbsp Flour
- 2 tbsp Butter, or as needed
- 1.5 tsp Worcestershire Sauce
- 1 Beef Oxo Cube, crumbled (or 1 tsp Beef Bouillon)
- 1/4 tsp Black Pepper
- Salt, to taste
- Olive Oil, as needed for frying
Mash
- 1.2kg / 2.6lb Potatoes, peeled & diced into chunks (Maris Piper or Russet recommended)
- 4 tbsp Butter, at room temperature
- 1/2 cup / 120ml Heavy/Double Cream, at room temperature (can substitute milk)
- 2 tsp Salt, plus more as needed
- 1 tsp English Mustard
- Black Pepper, to taste
Instructions
- Prepare the Mash: Place the peeled and diced potatoes into a pot and cover with cold water, adding 2 teaspoons of salt. Bring to a boil and cook until the potatoes are knife tender, about 10-15 minutes depending on size. Drain the potatoes and allow them to steam dry in a colander for 5 minutes.
- Mash the Potatoes: Return the potatoes to the pot and add 4 tablespoons of butter. Mash until relatively smooth, then stir in the heavy cream, English mustard, and generous amounts of salt and black pepper to taste. Mash further if needed to achieve a creamy texture.
- Cook the Sausages: While the potatoes cook, heat a drizzle of olive oil in a large pan over medium heat. Add the sausages and cook, turning frequently, until they are deep golden, lightly charred, and cooked through (internal center piping hot), about 15 minutes. Keep heat medium to properly render the fat and cook evenly.
- Prepare the Gravy: Remove the sausages from the pan, leaving about 1 tablespoon of fat behind (reduce butter to total 3 tablespoons of fat including sausage fat). Melt the butter in the pan, then add the sliced onion and fry until soft and golden. Stir in the flour until it forms a paste, then gradually whisk in the beef stock to avoid lumps.
- Finish the Gravy: Stir in the crumbled Oxo cube, Worcestershire sauce, black pepper, and salt as desired. Simmer until the gravy thickens to your liking; if it becomes too thick, add a little beef stock or water to thin it to the desired consistency.
- Serve: Plate the creamy mash, place the sausages on top, and generously pour over the rich onion and beef gravy. Enjoy your classic British bangers and mash!
Notes
- Sausages: Choose plain-flavored sausages like Cumberland for best results. If using smaller sausages, use 12 instead of 8 (approximately 3 per person).
- Serving Suggestion: Traditionally served with peas, but green beans or no vegetable side works well too.
- Seasoning: Mash can cope with generous seasoning; however, be cautious with salt in the gravy since sausage fat, butter, stock, and Oxo add saltiness.
- Calories: Nutritional values are calculated assuming the recipe is divided into 4 servings with 1/2 tablespoon olive oil and 2 tablespoons butter used for frying.
Nutrition
- Serving Size: 1/4 of recipe (approx. 500g)
- Calories: 630 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
