Bangers and Mash

This Bangers and Mash recipe pairs browned pork sausages with buttery mashed potatoes and rich onion gravy for a proper British pub-style dinner you can make at home.

Course Dinner

Cuisine English

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 1041kcal

Author Darcey Olson

Cost $12

Equipment

Dutch Oven or Stock Pot
Potato Ricer

Ingredients

MASHED POTATOES

1 tbsp kosher salt
2 lbs potatoes, skinned and cut into 1-inch pieces
4 tbsp unsalted butter, melted *Note 1
¾-1 cup half-and-half, warmed *Note 1
½ tsp kosher salt *Note 2

BANGERS

1 tbsp cooking oil
8 sausages *Note 3

ONION GRAVY

3-4 tbsp unsalted butter
1 large yellow onion, sliced
4 tbsp all purpose flour
32 oz beef broth or stock
½ tsp worcestershire sauce
¼ tsp ground thyme
¼ tsp salt + more to taste *Note 2
⅛ tsp black pepper

Instructions

MAKE THE MASHED POTATOES

In a Dutch oven or large stockpot, add the diced potatoes and kosher salt. Add enough cold water to cover the potatoes by 1 inch. 2 lbs potatoes, skinned and cut into 1-inch pieces, 1 tbsp kosher salt
Partially cover the pot and bring to a boil over high heat. Once the water boils reduce the heat to medium-high and cook until the potatoes can be easily pierced with a fork, approximately 15-18 minutes. Drain well and return to the pot.
Mash until your desired consistency is reached. Use a spatula to fold in the melted butter, 1½ cups of half-and-half and salt. Add extra half-and-half, a small splash at a time, if needed. Taste and add more salt, if desired. 4 tbsp unsalted butter, melted ¾-1 cup half-and-half, warmed ½ tsp kosher salt

MAKE THE BANGERS

While the potatoes are cooking, heat oil in a large skillet over medium high heat. Add sausages and cook, turning every 2-3 minutes, until browned on all sides. Cook time will depending on the size of the sausage - look at the back of the package for estimated time. Cook until the internal temperature is 160°F (71°C). 1 tbsp cooking oil 8 sausages
Transfer sausages to a plate and cover to keep warm.

MAKE THE GRAVY

Turn the heat down to medium. Add 3 tbsp of butter to the skillet if there is oil left from cooking the sausages. Add 4 tbsp if the skillet looks dry. 3-4 tbsp unsalted butter
Once the butter is melted, add the onions and stir occasionally. Cook until softened, approximately 8-10 minutes. 1 large yellow onion, sliced
Add the flour and cook for approx. 2-3 minutes, whisking occasionally. 4 tbsp all purpose flour
Slowly add the beef broth, whisking constantly to avoid lumps. 32 oz beef broth or stock
Add the worcestershire sauce, salt, black pepper, and thyme if using. Bring to a boil then reduce the heat to a slow simmer. Continue to whisk and cook for about 5 minutes until the gravy thickens. Keep in mind it will continue to thicken as it cools. ½ tsp worcestershire sauce ¼ tsp ground thyme ¼ tsp salt + more to taste ⅛ tsp black pepper ¼ tsp ground thyme

ASSEMBLE AND SERVE

Add mashed potatoes to each plate and top with two sausages and gravy. Serve immediately for best flavor and texture.

Notes

Note 1 - Melted butter and warm half-and-half creates creamier and fluffier potatoes.

Note 2 - All 3 recipe components tend to be high in sodium, so I went with a smaller amount than normal. Do a quick taste test of the gravy and mashed potatoes together before serving and add more salt if needed.

Note 3 - Use your favorite sausages. Traditional Bangers and Mash uses thick pork sausages, but beef or apple sausages would work well.

Leftover and storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition