Bangers and Mash
If you’ve never had Bangers and Mash before then allow me to introduce you to this traditional British comfort food. It includes tender pork sausages nestled on a bed of hot, buttery and fluffy mashed potatoes covered in a generous amount of rich onion gravy.
For such a simple dish, it has quite the following in Great Britain and other parts of the world that adopted British customs through its colonialistic history. While many countries have since broken away from British rule, this delicious dish has remained and now you get to enjoy it in the comfort of your home too!
TIPS FOR MAKING FLAVORFUL AND FLUFFY BANGERS AND MASH
- Cut your potatoes into large pieces rather than small as smaller pieces will allow more water to get absorbed into the potatoes which negatively affects their texture and flavor. Another option is to peel whole potatoes and boil them whole.
- Don’t overcook the potatoes as they will get water-logged and sticky and won’t be fluffy.
- Drain your potatoes well otherwise you will experience the same problem as if having overcooked the potatoes.
- Mash the potatoes while they’re still hot and mash them by hand as electric mixers or food processors will overwork the potatoes.
- Always add your butter first followed by the milk (preferably warm) and allow the potatoes to absorb the milk gradually instead of pouring all the milk in at one time.
How to Make Bangers and Mash
- Add chopped potatoes to a large pot, cover potatoes with water. Bring water to a boil, cover and cook until tender, about 20 minutes. Drain the water from the potatoes, leave the potatoes in the pan.
- While potatoes boil, heat skillet over medium heat, add olive oil. Using a fork, prick sausage links in a few places. Place sausage links in the pan. Cook and turn until sausage is evenly browned and juices run clear.
- While sausage cooks, slice onion into thin slices. Remove sausage and drain on a paper towel. Add onions to skillet, stir until onions start to brown, but still have a crunch.
- Heat gravy in a sauce pan over medium heat. When potatoes are fork tender, add butter and milk mash until they are smooth and creamy. Add more milk as needed. Season with salt, pepper, and mustard, to taste.
- Scoop mashed potatoes onto plate, add sausage link and onions. Drizzle with gravy.
WHAT IS BANGERS AND MASH?
- Bangers & Mash (also known as sausages and mash) is a dish that consists traditionally of sausages served with mashed potatoes and onion gravy. It’s a quintessential British dish that’s served throughout Great Britain, traditionally in pubs but also as homemade meals as lunch and dinner. It’s high up there when it comes to comfort food and for good reason- it’s delicious!
WHAT KIND OF POTATOES SHOULD I USE?
- The best kind of potatoes for mash are those that are considered a medium-starch potato such as Yukon Gold. These potatoes have a buttery flavor and a uniform dense flesh that is resistant to absorbing water and becoming mushy.
- A medium-starch potato will provide enough flavor and fluffy soft texture without becoming too water-logged which happens to high-starch potatoes. Low-Starch potatoes, on the other hand, hold their shape after boiling and don’t mash well – they are best for roasting.
More Delicious Comfort Food Using Sausage That You Will Love
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How to Make Bangers and Mash
Bangers and Mash is a traditional British comfort food. It includes sausages nestled on a bed of hot, buttery and fluffy mashed potatoes.
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Ingredients
- 2 pounds about 8 large baking potatoes, peeled and cubed
- ½ cup butter cubed
- 4 tablespoons milk more if needed
- Salt pepper, dry mustard, to taste
- 4 pork sausage links
- 1 tablespoon olive oil
- 1 large onion
- 1 cup premade gravy
Instructions
- Add chopped potatoes to a large pot, cover potatoes with water. Bring water to a boil, cover and cook until tender, about 20 minutes. Drain the water from the potatoes, leave the potatoes in the pan.
- While potatoes boil, heat skillet over medium heat, add olive oil. Using a fork, prick sausage links in a few places. Place sausage links in the pan. Cook and turn until sausage is evenly browned and juices run clear.
- While sausage cooks, slice onion into thin slices
- Remove sausage and drain on a paper towel
- Add onions to skillet, stir until onions start to brown, but still have a crunch.
- Heat gravy in a sauce pan over medium heat.
- When potatoes are fork tender, add butter and milk mash until they are smooth and creamy. Add more milk as needed. Season with salt, pepper, and mustard, to taste
- Scoop mashed potatoes onto plate, add sausage link and onions. Drizzle with gravy.
Nutrition
Calories: 602kcal | Carbohydrates: 47g | Protein: 24g | Fat: 58g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1210mg | Potassium: 1293mg | Fiber: 3g | Sugar: 4g | Vitamin A: 821IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 3mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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What brand of premade gravy do you use?
I have used a couple different brands Jan. I would just suggest using your favorite 🙂