Bangers and Mash
This classic British comfort food features hearty pork sausages served alongside creamy mashed potatoes. A rich onion gravy brings all the flavors together for a satisfying meal. It's a simple, wholesome dish perfect for a cozy evening.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 850 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcspork sausage, good quality
- 1,000 gpotato, peeled and quartered
- 60 gbutter, unsalted
- 120 mlmilk, warm
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
gravy
- 2 pcsyellow onion, sliced
- 500 mlbeef broth
- 2 tbspall-purpose flour
- 1 tbspvegetable oil
Equipment
large skillet · large pot · whisk · potato masher
The method
Step by step
- 1
Place the potatoes in a large pot and cover with cold water by about an inch.
About 2 min
- 2
Add a pinch of salt to the water, bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until fork-tender.
About 20 min
Cook’s note: Don't overcook the potatoes, or they will become watery.
- 3
While the potatoes are cooking, heat a large skillet over medium heat.
About 1 min
- 4
Add the pork sausages to the hot skillet and cook for 15-20 minutes, turning occasionally, until browned all over and cooked through.
About 20 min
Cook’s note: Prick the sausages with a fork a few times to prevent them from bursting.
- 5
Remove the cooked sausages from the skillet and set aside on a plate, keeping them warm.
- 6
Drain any excess fat from the skillet, leaving about a tablespoon for the gravy.
About 1 min
- 7
Add the vegetable oil to the skillet with the remaining sausage fat, then add the sliced yellow onion.
- 8
Sauté the onion over medium-low heat for 8-10 minutes, stirring occasionally, until softened and caramelized.
About 10 min
Cook’s note: Cook the onions slowly to achieve a deep, sweet flavor.
- 9
Sprinkle the all-purpose flour over the caramelized onion and stir well, cooking for 1 minute.
About 1 min
- 10
Gradually whisk in the beef broth, ensuring there are no lumps.
About 1 min
- 11
Bring the gravy to a simmer and cook for 3-5 minutes, stirring until it thickens to your desired consistency.
About 5 min
Cook’s note: If the gravy is too thick, add a little more broth or water.
- 12
Season the gravy with salt and black pepper to taste.
- 13
Once the potatoes are tender, drain them thoroughly and return them to the empty pot.
About 1 min
- 14
Add the butter and warm milk to the potatoes.
- 15
Mash the potatoes until smooth and creamy, seasoning with salt and black pepper to your preference.
About 3 min
Cook’s note: For extra smooth mash, use a potato ricer.
- 16
Serve the mashed potatoes topped with the cooked pork sausages and a generous ladle of onion gravy.
Cook’s note: Garnish with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 850.1kcal
- Protein
- 31.5g
- Carbs
- 59.2g
- Fat
- 54.2g
- Fibre
- 7g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover bangers and mash in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop, adding a splash of milk to the mash if needed.
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