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When it comes to hearty comfort food, few dishes hit the spot quite like traditional Bangers and Mash. This classic British meal of savory sausages nestled in buttery mashed potatoes and drenched in rich onion gravy is a timeless favorite. Whether you’re planning a weeknight family dinner or looking for a cozy cold-weather recipe, this dish delivers all the warmth and flavor you crave. In this post, I will walk you through how to make the best homemade Bangers and Mash, troubleshoot common issues, and sharing serving suggestions, storage tips, and more- all optimized for flavor and ease.
The Chemistry of Bangers and Mash
The key to perfect mash lies in the starch content of the potatoes- Russet potatoes, with their high starch, yield fluffy, smooth results when mashed. Buttermilk adds a slight tang while enhancing creaminess, and butter helps emulsify and bind the mash.
For the gravy, the flour forms a roux with the sausage fat and olive oil, which thickens the beef stock into a rich, velvety sauce. Cooking the onions down brings out their natural sweetness, laying in depth of flavor.
Slow-cooked sausages prevent splitting, allowing juices to stay locked in for a tender bite.
Step-by-Step Instructions
Mash
- Fill a large stock pot with water and bring it to a boil over high heat.
- While the water heats, peel and chop your russet potatoes into large chunks.
- Once boiling, add the potatoes and cover. Boil for about 20 minutes, or until fork-tender.
- Drain the water, return the potatoes in the hot pot, and add butter, buttermilk, salt, and pepper.
- Mash everything together using a potato masher until creamy and well-combined.
- For ultra-fluffy mash, use an electric hand mixer to whip it.
- Keep warm until ready to serve.
Bangers
- In a large frypan, cook the pork sausages over medium heat until thoroughly done. Remove and set aside.
- Add olive oil, chopped onions, and minced garlic in the same pan. Sauté for 3 minutes until fragrant and soft.
- Add the flour and stir until it forms a paste with the oil and onion mixture.
- Slowly whisk in the beef stock, stirring constantly to avoid lumps.
- Bring the mixture to a boil, thickening it into a rich onion gravy.
- Return the sausages to the pan and simmer briefly.
- Serve hot over mashed potatoes with gravy spooned on top.
Recipe Troubleshooting for Bangers and Mash
- One of the most common issues is sausage splitting during cooking– this usually happens if you cook them on high heat. Keep the pan medium and turn the sausages frequently to avoid burst skins and dry interiors.
- Lumpy mashed potatoes are often the result of using the wrong potato type or not cooking them long enough. Stick with Russet potatoes and boil them until fork-tender. If mashed potatoes are gluey or full of lumps, this typically happens when they’re over-mixed or undercooked. Mash by hand, and only use an electric mixer if you want them whipped
- Overcooked or dry sausages can also be a problem—resist the urge to walk away and instead monitor their doneness closely. Dry sausages can result from overcooking or using low-fat varieties. Opt for juicy pork links and cook them gently.
- Watery or bland gravy can ruin the whole dish, so don’t skimp on seasoning, and be sure to give your gravy time to reduce and thicken. A thin or flavorless gravy can make the whole dish fall flat- be sure to sauté the onions well, use quality beef stock, and reduce it to concentrate the flavor.
- Coordinating the timing can be tricky- prep your mash first and keep it warm while you finish the sausages and gravy so everything is hot and ready to serve together.
- What are the best sausages? Pork sausages with some seasoning are ideal- look for the traditional English style if possible.
- How to make onion gravy from scratch? It’s just sautéed onions, garlic, a roux, and beef stock simmered to perfection.
- Is it gluten-free? It’s not as written but can be with gluten-free flour and sausage.
- How do you keep mashed potatoes warm without drying out? Place them in a covered bowl over a pot of simmering water.
Traditional British Bangers and Mash
This traditional British comfort food is what you’d find in a warm pub on a rainy day. It’s sausage and mashed potatoes with a twist, topped with homemade onion gravy. Whether searching for the best sausage for bangers or craving creamy mashed potatoes, this pub-style bangers and mash checks all the boxes. This easy sausage dinner is perfect when you’re in the mood for hearty winter dinners or family-friendly dinner ideas.
Bangers and Mash Seasons
- St. Patrick’s Dinner Idea– this classic English meal is perfect for the holiday
- Cozy Fall Comfort Food– as the weather cools, it warms your soul
- Winter Warmers Recipes– that everyone’s craving
- Oktoberfest Sausages Recipe
- Host your own British Pub Night at Home
- An Easy Weeknight Dinner
- One-Pan Sausage Meal
- Meal Prep Comfort Food – everything can be made ahead and reheated with care
Best Serving Suggestions for Bangers and Mash
To serve bangers and mash in true British style, start by generously ladling rich onion gravy over the sausages and mashed potatoes. A sprinkle of fresh parsley or chives adds color and a bit of brightness. For sides, buttered peas or sautéed greens like spinach or cabbage balance the richness.
A crusty bread roll or Irish Soda Bread is perfect for mopping any leftover gravy.
Pair with a pint of ale or stout to embrace the pub-style charm. For presentation, try plating on a rustic wooden board or cast-iron plate, and top the mash with a pat of butter that melts in just before serving for the wow factor.
Add a light side salad and cold cider to drink. This dish also plays well with tangy condiments like mustard or pickled onions for a zesty contrast.
Storage Tips for Bangers and Mash
Refrigeration– Store leftovers in an airtight container in the fridge for up to 3 days. Keep mashed potatoes, sausages, and gravy separate to maintain texture when reheating. Reheat in the microwave or gently on the stove with a splash of broth or milk for moisture.
Freezer– Both mashed potatoes and sausages freeze well, but keep them separate. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a little extra liquid if needed to revive the texture.
Making Ahead– You can make the mashed potatoes and the onion gravy a day ahead. Store them separately and reheat them gently. Sausages can also be cooked, refrigerated, and then rewarmed in the gravy before serving. This makes it an excellent meal to prep in advance!
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Why You’ll Love Bangers and Mash
Bangers and Mash is more than just a meal- it’s comfort in every bite. Whether you’re new to British cuisine or it’s a nostalgic favorite, this dish never fails to satisfy. With a creamy, buttery mash, juicy sausages, and a rich, homemade gravy, it’s everything a comfort food lover dreams of. Try it for your next family dinner, festive occasion, or when you simply need something cozy and soul-warming. If you make it, don’t forget to share you experience in the comments below- I’d love to hear how it turned out!
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Traditional British Bangers and Mash Recipe
Ingredients
Mash
- 6 Russet Potatoes
- 1/2 cup Unsalted Butter
- 1 cup Buttermilk
- 1 ½ tsp Fine Sea Salt
- ½ tsp Pepper
Bangers
- 10 oz. Package Pork Sausage Links
- 1 tbsp Olive Oil
- ½ Yellow Onion
- 1 tsp Minced Garlic
- 3 tbsp All-Purpose Flour
- 2 cups Beef Stock
- Salt & Pepper To Taste
Instructions
Mash
- Place a large stock pot with enough water to cover all of the potatoes on a stove top over high heat and allow the water to come to a boil while you peel the potatoes.
- Peel and chop the potatoes into large cubes or chunks
- Place the potatoes in the boiling water and cover with a lid. Boil them for 20 minutes or until they are soft when stabbed with a fork.
- Drain the water and add the cooked potatoes back to the hot pot with 1/2 cup butter, 1 cup buttermilk, 1 ½ tsp salt and ½ tsp pepper. Mash with a potato masher until everything is combined.
- For extra soft mashed potatoes, pull out an electric hand mixer and whip the mixture until fluffy.
- Serve while warm.
Bangers
- In a frypan add the pork sausage and cook until fully cooked through. Remove and set aside.
- Add 1 tbsp olive oil to the now empty frypan and add chopped yellow onion and 1 tsp minced garlic. Sauté for 3 minutes.
- Add 3 tbsp all-purpose flour and stir until all combined.
- Whisk in 2 cups of beef broth and whisk while you allow it to boil and thicken.
- Add the cooked sausage back to the gravy in the frypan
- Serve the bangers (sausage and gravy) over the mashed potatoes. Enjoy!
Nutrition
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