Ah, Bangers and Mash — a classic British comfort food! Here’s a detailed overview:
What It Is
- Bangers = sausages (traditionally pork, but beef or other meats can be used)
- Mash = creamy mashed potatoes
- Often served with onion gravy, peas, or other vegetables.
It’s hearty, simple, and iconic in British pubs and homes.
Traditional Ingredients (Serves 2–3)
- For the bangers:
- 4 pork sausages (or British-style sausages)
- 1–2 tbsp vegetable oil or butter
- For the mash:
- 500 g (1 lb) potatoes, peeled and chopped
- 2–3 tbsp butter
- 1/4–1/2 cup milk (adjust for creaminess)
- Salt and pepper to taste
- For the onion gravy:
- 1 large onion, thinly sliced
- 2 tbsp butter or oil
- 1–2 tbsp flour
- 1 cup beef or vegetable stock
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper to taste
Instructions
1. Make the mash
- Boil potatoes in salted water until tender (about 15–20 minutes).
- Drain, then mash with butter, milk, salt, and pepper until smooth and creamy.
2. Cook the sausages
- Heat oil in a skillet over medium heat.
- Cook sausages until browned on all sides and cooked through (internal temp 75 °C / 165 °F), about 12–15 minutes.
3. Make the onion gravy
- In the same skillet, melt butter and sauté onions until caramelized, about 8–10 minutes.
- Stir in flour and cook 1–2 minutes.
- Gradually whisk in stock and Worcestershire sauce.
- Simmer until thickened; season with salt and pepper.
4. Serve
- Plate the mashed potatoes, top with bangers, and pour gravy over the top.
- Add peas or vegetables on the side for a full meal.
Tips & Variations:
- For extra flavor, cook sausages in beer or cider.
- Some versions add mustard to the mash or gravy for a tangy twist.
- Use a mix of sausage types (e.g., Cumberland or Lincolnshire) for authentic British flavor.
If you want, I can also give a one-pan bangers and mash recipe that makes cooking faster and cleanup minimal.
Do you want me to do that?
