Here I’ll show you the most delicious way to make the British delicacy that is Bangers and Mash!
Just to clear out the cobwebs, for those wondering what on earth Bangers and Mash are, they’re simply just Sausages and Mashed Potato. It’s thought that we Brits use the term ‘Bangers’ because sausages often pop and ‘bang’ when they fry in the pan. Me? I just use the term because it’s what I was brought up on and it’s fun to say 🤣. Anywho, follow me…
The sausages are one of the main stars in this edible show, so it’s important to treat them right. For this recipe we’re going to be frying the sausages, mainly because you get a nice char, but also because you can use the leftover fat to create the onion gravy in the same pan (more on this in just a sec).
Pan Fried Sausages
I typically fry them over medium heat. I don’t blast them over high heat, because not only will they not cook through evenly, but you don’t get a chance to truly render down the fat. The skin also gets nice and crispy this way too!
What kind of Sausages to use?
First of all, make sure they’re pork. I don’t think I’ve ever been served sausages that weren’t pork whilst in the UK. Plus pork works best with the flavour profile of this dish. Secondly, make sure they’re good quality and preferably plain (i.e. not loaded with herbs or different flavour combos). My favourite sausages to use are Cumberland sausages.
Process shots: add sausages to pan with oil (photo 1), fry then remove (photo 2), melt butter and add sliced onion (photo 3), fry until soft/golden (photo 4).
In my books, it’s illegal to eat bangers and mash without gravy. So after we’ve fried the onions we’re going to stir in flour then whisk in beef stock to form a gravy.
Gravy Flavour Enhancers
The gravy will be great with just some good quality beef stock, because you’ve got the onions and leftover sausage fat, but I recommend adding in the following to take things to the next level:
- Worcestershire Sauce – This adds gorgeous flavour to the gravy.
- Oxo Cube – A crumbled beef Oxo cube will deepen the beef flavour in the gravy. Can also use Beef Boullion.
- Black Pepper – Whilst I’m pretty conservative with salt (due to the saltiness of the stock/oxo), I love a good pinch of black pepper in the gravy to add a very gentle kick of spice.
Process shots: stir in flour (photo 1), gradually whisk in stock (photo 2), add flavour enhancers (photo 3), stir to combine (photo 4).
Okay, bangers and onion gravy are done, let’s talk mash. Whilst everyone has their way of making mashed potatoes, here’s what I like in mine:
- Butter – Always a must in mashed potatoes!
- Cream – I love using cream, but you can use milk for a slightly less rich flavour. You can also use your preferred amount to thin out the mash as needed.
- Mustard – I love adding a dash of English mustard. Mustard in general goes perfectly with bangers and mash, but having it stirred through the mash just takes things to new heights!
- Seasoning – Potatoes suck up seasoning like no other, so don’t be afraid to season your spuds with generous pinches of salt & pepper.
Mashed Potato Texture
Bangers and mash are meant to be fairly rustic, so a few lumps and bumps in the mash are fine. Certainly don’t puree it with a blender or anything like that, otherwise, it’ll end up with a gluey texture.
Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter (photo 3), mash (photo 4), add cream, mustard and seasoning (photo 5), stir (photo 6).
Serving Bangers & Mash
Once the mash is done, whack it on a plate, top with your sausages and pour over that gravy like there’s no tomorrow. No garnish needed!
What to serve with bangers and mash?
Traditionally you’d serve with peas, but I do not like peas (sorry, it’s my only fussy food pass). In reality though you can serve it with any veg, or even just as it is!
Alrighty, let’s tuck into the full recipe for this bangers and mash shall we?!
How to make Bangers and Mash (Full Recipe & Video)
Classic Bangers and Mash
- Large Frying Pan & Tongs
- Large Pot & Colander
- Sharp Knife & Chopping Board
- Potato Peeler and Masher
- Wooden Spoon
- Jug (for stock)
- 8 large Pork Sausages (see notes)
- 1 large Onion, thinly sliced (white or red)
- 2 cups / 500ml good quality Beef Stock
- 3 tbsp Flour
- 2 tbsp Butter, or as needed
- 1.5 tsp Worcestershire Sauce
- 1 Beef Oxo Cube, crumbled (or 1 tsp Beef Boullion)
- 1/4 tsp Black Pepper
- Salt, to taste
- Olive Oil, as needed
- 1.2kg / 2.6lb Potatoes, peeled & diced into chunks (Maris Piper/Russets)
- 4 tbsp Butter, at room temp
- 1/2 cup / 120ml Heavy/Double Cream, at room temp (can sub milk)
- 2 tsp Salt, plus more as needed
- 1 tsp English Mustard
- Black Pepper, to taste
- Place the potatoes in a pot and fill with cold water until just about covered. Add in 2 tsp salt and bring to a boil until the potatoes are knife tender (10-15mins depending on size). Drain, then leave to sit in the colander for 5mins to allow steam to escape.
- Add the potatoes back to the pot alongside 4 tbsp butter. Mash until relatively smooth, then stir in cream, mustard and a generous amount of salt & pepper (to taste). Mash a little more if needed.
- Meanwhile, at the same time, add the sausages to a large pan over medium heat in a drizzle of oil. Turn frequently until deep golden and lightly charred with the centre piping hot. Keep the heat at a medium to render down the fat and cook the sausages through evenly. This can take 15mins or so depending on the size of the sausages.
- Remove the sausages and leave the fat behind. There should be around 1 tbsp fat left. If there’s more, reduce the butter (you want 3 tbsp fat between the sausage fat & butter). Melt the butter in the pan, then add in the onion and fry until soft and golden. Stir in 3 tbsp flour until a paste forms, then gradually pour in the beef stock, stirring as you go to prevent lumps forming.
- Stir in Oxo, Worcestershire sauce, black pepper and salt if desired. Simmer to further thicken if needed. If it over-thickens, just add a dash more stock or water to thin it out.
- Serve sausages on top of mash with gravy poured over!
b) Serving – Traditionally you’d serve with peas, but I do not like peas (sorry, it’s my only fussy food pass). As such, I usually just serve up with no veg side or add some Green Beans.
c) Seasoning – The mash can take a good bit of seasoning before it becomes too salty, so taste test and give it a generous seasoning. The gravy on the other will already be fairly salty, due to the sausage fat, butter, stock and oxo, so just proceed with caution when adding more salt.
d) Calories – Whole recipe divided by 4 assuming 1/2 tbsp olive oil and 2 tbsp butter for frying.
For another bangers and mash recipe check out my Sausage and Mash Pie!
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