Classic British Bangers and Mash (2024)

For the "Mash"

• 1 ½ lbs potatoes – see note 1
• 1 tablespoon salt
• ¼ cup milk
• 4 tablespoon butter – see note 2
• salt and pepper

For the "Bangers" and gravy

• 1 tablespoon oil
• 8 sausages - see note 3
• 1 tablespoon unsalted butter
• 1 tablespoon oil
• 2 onions - sliced into half-moons – see note 4
• 2 tablespoon AP flour
• 1 ½ cup beef broth/stock – see note 5
• ½ teaspoon beef better than bouillon/beef bouillon powder – see note 6
• 1 teaspoon mustard
• 2 tablespoon heavy cream
• salt to taste

To Serve

• Peas

Start with the mash

• Peel the potatoes and cut them into quarters.

  1 ½ lbs potatoes

• Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.

• Add the salt and bring to a boil.

  1 tablespoon salt

• Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.

• While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling.

  ¼ cup milk

• Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes!

• Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.

• Use a hand masher or potato ricer to mash until smooth.

• Add the butter and hot milk and stir to combine well.

  4 tablespoon butter

• Check the seasoning on your mash and add salt and pepper to taste.

  salt and pepper

While the potatoes are cooking cook the sausages and gravy

• Pour the oil into a large skillet or frying pan and heat over medium-high heat.

  1 tablespoon oil

• Add the sausages to the pan and cook for 10-15 minutes, turning often.

  8 sausages

• While the sausages are cooking peel the onions and cut into half-moon shapes.

  2 onions

• Remove the sausages onto a plate and tent with foil.

• Turn the heat down to medium and add the butter and oil to the pan.

  1 tablespoon unsalted butter

  1 tablespoon oil

• Add the sliced onions, cook for 5-8 minutes until tender and starting to color.

  2 onions - sliced into half-moons

• Reduce the heat to low, then add in the flour and cook for 2 minutes until well combined and lightly golden brown.

  2 tablespoon AP flour

• Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.

  1 ½ cup beef broth/stock

• Add the bouillon powder/paste.

  ½ teaspoon beef better than bouillon/beef bouillon powder

• Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.

• Add the mustard and heavy cream, taste and season with salt if needed.

  1 teaspoon mustard

  2 tablespoon heavy cream

  salt to taste

• Return the sausages, and any juice that has collected, to the pan, and place over low heat to warm through, while you finish the mash.

1. You want a medium-starch potato likeYukon Gold, Dutch Cream, Desiree, or Maris Piper.
2. If you have it use salted butter; if not unsalted butter will work, just add extra salt to taste at the end of mashing.
3. If you can find them in your grocery store, pick a British or an Irish Sausage. If not, then a good quality breakfast sausage will be fine.
4. You can use brown onions, white onions, red onions, or shallots. I use brown onions as they are cheap and easy to find.
5. You can use chicken broth/stock instead. Your gravy will just be lighter in color.
6. Bouillon powder or paste is an intense base that you can use to make broth/stock. I like the Better than Bouillon brand. But you can use your favorite bouillon powder or half a crumbled stock cube. (You can use chicken instead of beef)