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bangers and mash

Bangers and Mash

Bangers and Mash is the ultimate British winter comfort food.
Juicy sausages served with creamy mashed potatoes and rich onion gravy.
Perfect for a cozy dinner or chilly evenings, this pub classic is always satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: BRITISH
Ingredients Method

Ingredients
  

For the Onion Gravy
  • 3 large red onions or mix red + white, thinly sliced
  • 2 tbsp oil
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • 1 garlic clove grated or minced (optional)
  • 1 cup beef or chicken stock well reduced
  • 1 tbsp butter optional
  • Salt to taste
For the Bangers (Sausages)
  • 8 pork sausages 2 per person
  • 1 tbsp oil
  • 2 garlic cloves smashed
  • 2 sprigs fresh rosemary
  • 1 tbsp butter
For the Mash
  • 1 kg about 2 lbs potatoes, cut into large chunks
  • 1 tsp salt for boiling water, plus more to taste
  • 2 garlic cloves smashed (optional, for boiling)
  • 3 tbsp butter or olive oil
  • 2 tbsp fresh chives chopped (optional)
  • 1 tsp mustard optional
Optionals
  • 1 cup peas fresh or frozen

Method
 

  1. Slice onions and start caramelizing them in oil on low heat (20 min, covered).
  2. While onions cook, peel and chop potatoes into large chunks.
  3. Put potatoes in salted water with optional garlic, bring to a boil, and cook until fork tender.
  4. Check onions, add sugar, balsamic vinegar, and Worcestershire sauce; cook on high to reduce.
  5. Add stock to onions, let simmer on low until thickened, stir in garlic (optional), and keep warm.
  6. While gravy simmers, heat a pan with oil and cook sausages until browned (parboil first if preferred).
  7. Add rosemary, garlic cloves, and butter to sausages; baste until golden, then finish in oven at 160 °C (320 °F) for 1–2 minutes.
  8. Drain potatoes, shake dry in colander, return to pot, mash with butter/olive oil, chives, mustard, and salt.
  9. Warm peas briefly in salted boiling water or microwave (optional).
  10. Plate mash, top with sausages, spoon over onion gravy, add peas on the side if using.