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Bangers and mash, a classic British dish, is hearty comfort food at its finest! You’ll love these fluffy mashed potatoes and flavorful pork sausages all smothered in a caramelized onion gravy. There’s a reason why it’s an English favorite!
What is Bangers and Mash?
Picture this: plump, juicy sausages sizzling away in a hot pan, perfectly browned. (The heat will sometimes cause them to split and pop, making a bang noise, hence the name “bangers.”) And what’s their faithful companion? Creamy, buttery mashed potatoes that melt in your mouth. This British classic is the epitome of comfort food, the kind that wraps you up in a warm hug and makes all your worries disappear.
As if juicy pork sausages and mashed potatoes weren’t good enough on their own, I like to smother them in a generous helping of onion gravy. If you’re craving a hearty, savory dish, this is honestly the best choice. The flavors of salty sausage, buttery potatoes, and caramelized onions are so great together! Let’s start with everything you need to make this pub classic.
Everything You’ll Need
This is everything I used to make my version of bangers and mash, but since this is supposed to be comfort food, feel free to switch things up and make it your own! Throw in veggies, use a different kind of sausage, the options are endless.
- Sausage: Traditionally, large pork sausage links are used but you can use any sausage of your choice.
- Russet Potatoes: These are my favorite for mashing! They have the perfect consistency!
- Salt and Pepper: To season your potatoes to taste. You could also add a dash of seasoning salt, or your other favorite seasonings to give your potatoes more flavor! Smoked paprika is another great choice.
- Butter: The secret to the best mashed potatoes is butter… and a lot of it! This is comfort food, calories don’t count.
- Whole Milk: Adds creaminess to the potatoes and also helps to adjust the consistency.
- Sour Cream: Gives the mash a slight tangy flavor.
- Onion Gravy: I think onion gravy really brings this dish together, but you can also use white gravy or regular brown gravy.
How to Make Bangers and Mash
Bangers and mash is easy to make and it’s great because it’s a self-contained meal! It’s sure to fill your family up and leave them all satisfied.
- Cook Potatoes: Peel and chop your potatoes into 1-2 inch chunks. Boil until completely cooked through and easily mashed.
- Cook Sausages: While your potatoes are boiling, add your sausage to a medium skillet over medium high heat and cook the sausage thoroughly, be sure to rotate the sausage periodically as it cooks.
- Season and Mash: Once the potatoes are ready remove them from the water, drain, and add them into a large bowl with your salt, pepper, butter, milk, and sour cream. Using a hand mixer or potato masher, mash the potatoes and blend all the ingredients together until they come together smoothly.
- Assemble, Add Gravy: Plate your mashed potatoes with a couple sausages on top, and top the whole thing with a generous helping of onion gravy.
- Enjoy: This dish is best enjoyed fresh!
Tips and Variations
Elevate this comforting classic and create a personalized plate of bangers and mash that reflects your unique tastes!
- Different Sausages: While traditional “bangers” are made with pork, feel free to experiment with different types of sausages. Try cheese-stuffed sausage, bratwurst, chicken, spicy sausage, or even vegetarian options for a twist on the classic.
- The Best Mash: To achieve the smoothest mashed potatoes, use starchy potatoes like Russets or Yukon Gold. Adding warm milk, butter, and even a bit of roasted garlic will take your mash to the next level.
- Add Some Veggies: Bangers and mash is fantastic on its own, but if you want to elevate your meal, consider adding some peas, roasted vegetables, or even a dollop of Dijon mustard. These additions will bring extra color, texture, and flavors to your plate.
- Get Creative: Don’t be afraid to put your own spin on bangers and mash. Add herbs like rosemary or thyme to your mashed potatoes for an aromatic touch. Experiment with different seasonings or spices for your sausages, or even wrap them in bacon for an indulgent twist.
Bangers and mash is best served fresh and warm, but you can also store the sausages, gravy, and potatoes separately for later.
- In the Refrigerator: Store sausage, onion gravy, and mashed potatoes in separate airtight containers. They will all stay good for about 3-4 days. Reheat over the stove until warmed through.
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Bangers and Mash
- 6 large pork sausage or any sausage of your choice
- 8 large russet potatoes
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup butter
- ½ cup whole milk
- ⅓ cup sour cream
- Onion gravy
- Peel and chop your potatoes into 1-2 inch chunks. Boil until completely cooked through and easily mashed.
- While your potatoes are boiling, add your sausage to a medium skillet over medium high heat and cook the sausage thoroughly, be sure to rotate the sausage periodically as it cooks.
- Once the potatoes are ready remove them from the water and add them into a large bowl with your salt, pepper, butter, milk, and sour cream. Using a hand mixer, mash the potatoes and blend all the ingredients together until they come together smoothly.
- Plate your mashed potatoes with a couple sausages on top, and top the whole thing with a generous helping of onion gravy.
- This dish is best enjoyed fresh!
Nutrition information is automatically calculated, so should only be used as an approximation.