Description
Hearty British comfort classic Bangers and Mash brings sizzling sausages and creamy mashed potatoes together in a delightful culinary embrace. Savory gravy crowns this beloved dish, promising a satisfying meal that connects you directly to traditional British home cooking.
Ingredients
Scale
Protein:
- 8 pork sausages (Cumberland, Lincolnshire, or any thick sausages)
Potatoes and Dairy:
- 2 lbs (900g) potatoes (Yukon Gold or Russet, peeled and chopped)
- ½ cup whole milk (warm)
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon butter
Seasonings and Sauce Ingredients:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large onion (thinly sliced)
- 1 tablespoon flour (to thicken)
- 1 cup beef broth (or chicken broth)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard (optional, for depth of flavor)
- 1 tablespoon vegetable oil (for frying)
- Salt & black pepper to taste
Instructions
- Prepare potatoes by submerging in generously salted water, simmering for approximately 15-20 minutes until easily pierced with a fork.
- Drain water completely and transform potatoes into silky, creamy mash using a potato masher or ricer.
- Incorporate rich butter, heated milk, nuanced salt, and freshly cracked black pepper into the potato mixture, blending until luxuriously smooth.
- Cover mashed potatoes with a lid to maintain optimal temperature and preserve warmth.
- Select a robust skillet and introduce a thin layer of vegetable oil, heating over medium flame.
- Carefully position sausages into the heated pan, rotating periodically to ensure uniform caramelization and thorough cooking.
- Monitor sausages for approximately 10-12 minutes, achieving a deep golden-brown exterior and confirming internal doneness.
- Transfer sausages onto a separate plate, reserving the flavorful pan remnants for gravy preparation.
- Reduce pan heat and melt butter, allowing it to shimmer and foam.
- Introduce thinly sliced onions, gently sautéing until they transform into a rich, amber-hued caramelized state.
- Dust the onions with flour, stirring continuously to create a roux and eliminate raw flour taste.
- Gradually stream beef broth into the pan, whisking methodically to prevent potential lumps from forming.
- Enhance gravy with Worcestershire sauce, tangy Dijon mustard, seasoned salt, and freshly ground pepper.
- Simmer gravy, allowing it to thicken and develop complex flavors for approximately 5 minutes.
- Artfully arrange creamy mashed potatoes as a foundation on serving plates.
- Nestle perfectly cooked sausages atop the potato base.
- Lavishly drench the dish with robust onion gravy.
- Complement the meal with vibrant green peas, roasted seasonal vegetables, or rustic crusty bread.
Notes
- Opt for starchy potatoes like Russet or Maris Piper for the creamiest, fluffiest mashed potatoes that hold butter and milk beautifully.
- Select high-quality sausages from a local butcher for authentic British flavor and better texture compared to store-bought options.
- Consider using low-sodium beef broth to control salt levels in the gravy, allowing you to adjust seasoning precisely.
- Transform this classic dish into a gluten-free meal by substituting regular flour with cornstarch or rice flour when making the onion gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 560
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg