Bangers and Mash
Bangers and Mash is a classic British comfort food with juicy sausages, creamy mashed potatoes, and rich onion gravy. Simple, hearty, and utterly satisfying!
Equipment
- Large Pot
- Colander
- Large skillet or frying pan
- Mixing Bowl
- Wooden Spoon or Spatula
- Potato masher or fork
- Measuring spoons and cups
Ingredients
- 1 lb russet or red potatoes peeled and chopped for creamy mash
- 1 tablespoon butter for mashed potatoes
- 2 tablespoons sour cream adds tang and creaminess to the mash
- 1/2 teaspoon salt for seasoning potatoes
- 1/4 teaspoon black pepper for seasoning potatoes
- 4 pork sausages Irish bangers used for authentic flavor
- 1 tablespoon olive oil to cook the sausages
- 1 tablespoon butter for the onion gravy
- 1 medium yellow onion thinly sliced for caramelized sweetness
- 1 teaspoon minced garlic for flavor in the gravy
- 1.25 cups beef stock forms the base of the gravy
- 1 tablespoon cornstarch for thickening the gravy
- 1/4 teaspoon salt to season the gravy
- 1/8 teaspoon black pepper to season the gravy
Instructions
Prepare and Cook the Potatoes
- Peel and chop potatoes into uniform pieces. Place in a large pot, cover with cold water, add a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and return to pot or mixing bowl.
Mash the Potatoes
- Add butter and sour cream to hot potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste. Set aside and keep warm.
Cook the Sausages
- Heat olive oil in a large skillet over medium heat. Add pork sausages and cook, turning occasionally, until browned and cooked through, about 12-15 minutes. Remove sausages from pan and keep warm.
Make the Onion Gravy
- In the same skillet, add a tablespoon of butter. Add sliced yellow onion and cook over medium heat until caramelized and soft, about 8-10 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in beef stock and stir to combine. Whisk cornstarch with a tablespoon of cold water to make a slurry. Slowly add slurry to pan while stirring continuously. Gravy will thicken within a minute or two. Season with salt and black pepper to taste.
Serve
- Plate a generous scoop of mashed potatoes, lay sausages on or beside the mash, and pour onion gravy over everything. Serve immediately and enjoy.
Notes
- Make sure not to overcook the potatoes to keep mash fluffy and not gluey.
- Cook onions low and slow for best caramelized flavor in the gravy.
- Don’t skip the cornstarch slurry to achieve perfect gravy consistency.
- Store mashed potatoes and gravy separately in airtight containers for up to 3 days.
- Swap ingredients to suit dietary preferences: chicken or plant-based sausages, vegetable stock, and dairy-free alternatives.