Home cooking cannot taste better. British Bangers with perhaps the best onion gravy in the world and mustard mashed potatoes make this dish the number one comfort food! Make this classic Bangers and Mash for your family, and watch it disappear!
When this top-of-the-line red wine and onion sauce combines with the mustard mashed potatoes and ends up with a piece of sausage in your mouth, you have to smile with happiness.
Simple food can be so delicious. You'll love it!
What are Bangers and Mash?
Bangers are a quintessential British sausage. Bangers and Mash is an iconic English dish that originated during World War I when meat was scarce.
Sausages were made with a high proportion of water, causing them to pop and hiss when cooked over high heat, leading to their nickname of "bangers."
Mash, short for mashed potatoes, is the English working class's favorite comfort food dish. It's inexpensive and tastes so good. 😋 How can you go wrong with meat and potatoes? Am I right?
It's the ultimate soul food, British style. The perfect dish to celebrate St. Patrick's Day on a budget!
Today, there are many delicious variations of the classic sausage and onion gravy dish - from various sausages and seasonings to innovative twists on the traditional onion gravy!
Sausage and mash are usually served with peas but are often enjoyed with other vegetables like broccoli. Bangers sausages are easy to find, even if you live in the United States.
❤️ What we love about this recipe
- Simple Comfort Food
- Family Friendly Meal
- Hearty and Satisfying
- Classic Meat and Potatoes Dish
- Thick and Flavorful Gravy
- Fluffy Mustard Mashed Potatoes
🛒 Ingredients and Notes for Bangers and Mash
For the sausage and gravy
- Onion and Garlic: A good gravy starts with sautéd onions and garlic in a light cooking oil such as olive or avocado. Yellow and white onions are best for flavor intensity. Red onions taste too mild when cooked.
- Red Wine: Dry wine, like Merlot, is best for this recipe. If you don't cook with alcohol, replace wine with beef stock or broth. The depth of flavor from this gravy comes from red wine. You do not need to choose an expensive wine. A good red-cooking wine will do.
- Beef Boulion: You can use chicken if that's all you have.
- Flour: Use a simple all-purpose flour to thicken the gravy. If you are gluten-free, consider using potato starch or cornstarch instead (also called cornflour in some countries).
- Fresh Herbs: It's best to use fresh herbs for the gravy. You'll need fresh basil, parsley, and rosemary. Fresh herbs bring a subtle yet rich flavor to the gravy.
- Salt and Pepper: Add more or less based on your taste.
- Pork Sausage: English Cumberland and Irish Banger is a good quality pork sausage, but if they are unavailable, use any mild pork sausage (brats) in their place (which I used this time). You can use any fresh sausage, such as beef or chicken. Keep in mind that lean ones offer less flavor.
For the Mustard Mash
- Potatoes: Russet or Yukon Gold. High-starch potatoes are the best choice for mashed potatoes, as they mash quickly and easily, creating a smooth, creamy texture.
- Milk: Use whole milk for a richer texture and flavor and 2% for a lighter mash or any available milk. If you are dairy-free, opt for unsweetened plant milk. Depending on the size of your potatoes, you might need to add more milk.
- Dijon Mustard: You must use Dijon mustard. It has a spicy and tangy flavor that gives these mashed potatoes a unique and enticing taste.
- Butter: Use unsalted butter or margarine if you are dairy-free.
- Salt: Add to taste. There is no need for pepper, as the mustard gives this dish a nice kick!
🔪 How To Make British Bangers and Mash
Step 1 - sausages and gravy
- Brown the sausages: Add bangers to hot oil and cook on all sides until cooked through and brown; remove to a plate and keep warm.
- Make the onion gravy: Add the onions to the same pan you used for the sausages and sauté until soft. Add garlic and cook for about 30 seconds.
- Stir in flour, beef bouillon, wine, basil, parsley, and rosemary. Cook until the wine has reduced to a glaze.
- Return the sausages to the pan; season with salt and pepper to taste.
Step 2 - mustard mash
- Put peeled and diced potatoes) in a large pot and cover with cold water. Add salt and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes.
- Drain the potatoes and mash them with butter, dijon mustard, and milk.
💡 Top tip
Make your gravy in the same pan you fried the sausages. It's vital for the best flavor! Don't skip this step, or your gravy won't be good.
🥔 What are the best potatoes for mash?
Russets have the highest starch content, making them suitable for baking or mashing. Avoid low-starch/waxy potatoes, as they are more likely to have a gluey texture.
For optimal results, many chefs suggest using a combination of Russet and Yukon Gold potatoes for their uniform density and buttery flavor - it makes the perfect puree!
👩🍳 Helpful Tips for the Best Bangers and Mash
- Always add hot milk to the potatoes. It incorporates easier, and it keeps the mash warm.
- You can run your potatoes through the ricer before adding milk and butter to eliminate lumps.
- If you're not a fan of mustard in your mash, omit and add sour cream as in this mashed potato recipe.
🗄️ Storage Instructions
Refrigerate sausages and mashed potatoes in separate airtight containers.
Like any other meats and sausages, consuming them within a few days is best. I recommend eating within three days of preparing.
Reheat gently in the microwave.
❓ Frequently Asked Questions
Any British sausage can be called a banger. However, thick, unaged, and mildly spiced pork sausages are the go-to for this classic dish.
Making homemade bangers is an excellent choice if you can't find bangers. But ultimately, the choice of sausage for bangers and mash is yours. Although, some sausages will have a different flavor profile, like beef, chicken, or turkey sausage. I recommend pork bratwurst unless you're not eating pork.
Unfortunately, mashed potatoes and gravy don't hold up well in the freezer, but you can freeze sausages for up to three months.
If you like this English dish, you'll love Bubble and Squeak, another British classic with a funny name.
More recipes with sausage to explore
🧡 LIKED THIS RECIPE? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. 😋 HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
📖 Recipe
British Bangers and Mash Recipe
Ingredients
For Bangers in Gravy
- 8 bangers, or any pork sausage
- 2 tablespoons oil
- 1 large onion, sliced
- 1 clove garlic, minced
- 2 cups red wine
- 1 beef bouillon
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh or dried basil
- 1 tablespoon fresh or dried parsley
- 1 teaspoon fresh or dried rosemary
- Salt and fresh ground pepper to taste
For Mustard Mash
- 4-5 large potatoes, cubed
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- ⅔ cup milk
Instructions
Bangers and onion gravy
- Add sliced onion to the same pan and cook until soft. Add garlic and sauté for about 30 seconds.
- Stir in 1 tablespoon flour and cook for 1 minute. Add one beef bouillon, 2 cups of dry red wine, 1 tablespoon of fresh (or dry) basil and parsley, and 1 teaspoon rosemary. Cook until the wine has reduced to a glaze over onions, about 10 minutes.
- Return the bangers to the pan and simmer for about 5 more minutes. Season with salt and pepper, to taste.
Mustard mash
- Put 4-5 large peeled and diced potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes.
- Drain the potatoes and mash them with 2 tablespoons butter, 1 tablespoon Dijon mustard, and ⅔ cup milk (add more milk if necessary to achieve a creamy texture.
- Serve the bangers with gravy over mashed potatoes and your favorite vegetables. Enjoy!
Notes
- Always add hot milk to the potatoes. It incorporates easier, and it keeps the mash warm.
- You can run your potatoes through the ricer before adding milk and butter to eliminate lumps.
- If you're not a fan of mustard in your mash, omit and add sour cream as in this mashed potato recipe.
- Preparing the gravy in the renderings of fat from the sausage makes it even more flavorful. Use the same pan you cooked the sausages in to prepare the gravy.
- Depending on the size of your potatoes, you might need to add more milk.
- For the best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Nutrition
Update Notes: This recipe was originally published in April 2020 and updated in April 2023 with new photos and recipe tips.
Patty at Spoonabilities says
I have got to give this a try! It sounds so good! I've added the ingredients to my list for my next shopping run! Can't wait!!
Jas says
I hope you do! Keep me updated. 🙂
Kelly Anthony says
This banger mash looks like the ultimate comfort food perfect after a long day.
Jas says
It really is. Especially on a cold, snowy day like we're having right now. 🙂
Chris Collins says
As an Englishman brought up on bangers and mash - I approve this message.
Jas says
Haha, thank you, Chris! That means a lot! 😀
Lisa | Garlic & Zest says
I can't always find Irish bangers, so I appreciate your helpful substitutions. This looks like such a hearty, rich dish and I love the wine sauce over it. I'll make sure I go to the store (with mask and gloves) to get what I need to make this recipe this weekend
Jas says
I only found them once here 🙁 But this time I used brats and they were still very tasty. Stay safe! xo
Anita says
This dish is so delicious. We've never visited England to compare, but having this at home feels a bit like a mini vacation right now. 🙂
Jas says
A vacation is something we all need right now, even if all we can do is taste travel through our kitchen. Stay safe!
Katherines Corner says
Ahhh, this certainly brings back some memories. Yum. I know what you mean about photos. As my blog has grown my skills have improved in all areas. Great idea going back and updating xo
Jas says
There is so much I still have to update, it's not even funny. But yes, skills improve and my worst now is still better than my best then. How crazy is that?
Helen at the Lazy Gastronome says
Now THIS is Irish!! Thanks for sharing on the What's for Dinner link up!
Jas says
Ha! Thanks Helen, it's our favorite quick supper choice 😀
What's On The List (@mickeydownunder) says
G'daY Love bangers and mash! All submission have been Pinned Thx for sharing at my Say Gday party! If you haven't already, please stop back to Say G'day and perhaps you'll share with a friend or two! Thank you!
Cheers! Joanne
allthatsjas says
Thank you Joanne, sure will! XO
Baking In Pyjamas says
This is a British classic with myself a big fan. I could eat this right now, it looks so so delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
allthatsjas says
Thanks Laura. It is frequent on our dinner table. See you next Sunday!
Sherry says
This dish looks amazing. Thanks for linking up to Funtastic Friday. Hope to see you again this week.
allthatsjas says
Thanks Sherry, I love partying with you!
sgarrison05 says
This is a recipe my husband will love! Thanks so much for sharing with us at Talented Tuesdays. I hope you join us again tomorrow!
allthatsjas says
I'll be there! I'd like to invite you to join us at Thursday Favorite Things. We'd love to have you!
Erica @ The Crumby Cupcake says
Goodness! My husband and I just went to London on vacation, and this was one of the best things we ate there! I can't wait to surprise him with a reminder of the good time we had. 🙂 It looks so delicious!! Thanks so much for linking up with us at Hump Day Happenings!! Hope to see you next week!
allthatsjas says
Well, I never tried the original ones but these are a hit in our household. I hope your husband won't be disappointed. See you next Hump Day!
joylovefood says
This sounds, and looks, wonderful! I love ordering bangers and mash at pubs, but have never made my own at home, I will have to give this a try. Thanks for sharing at What'd You Do This Weekend? 🙂
allthatsjas says
Thanks Joy! Super easy to make and even my daughter who hates onions is a big fan. In fact it's her favorite!
lovekeil says
Love how you captured English Bangers & Mash on camera they look so yummy, pinning it!
allthatsjas says
Thank you kindly!
Carole says
I, too, have many, many old recipes that need "refreshing" from a photography standpoint. I'm hesitant to do it, because I originally wanted to show my progression as a blogger, both from writing perspective and photography perspective, but you have a good point - why have them ignored because of poor photography? I'll work on thinking about working on "do-overs" (lol), and refer to your lovely post for inspiration. BTW - gorgeous photos!!! Stopping by from Hump Day Happenings and pinning to Pinterest!
allthatsjas says
Yeah, I was holding on to them for the same reason, Carole. It is not a good referral when someone stumbles upon an old post first. You know how important that first impression is. And lets' be honest, how many people are sincerely interested in our progress besides our family and friends? So, I vote for the "do-overs"! Thank you for stopping by and for your kind words. Now I'm off to visit your blog 🙂
couponindiva says
I've never had bangers but it looks like something I would want to try. I'm eating with my eyes!
allthatsjas says
I hope you do try them, easy to make and yummy. Thanks for stopping by 🙂
Caroline @ Shrinking Single says
Oh and I love the wine to keep you hydrated 🙂
allthatsjas says
It's 5 o'clock somewhere 😀 Thanks for visiting Caroline!
Caroline @ Shrinking Single says
I know what you mean about great recipes getting lost because of photography skills. I have some favourites where I definitely need to update the photos. It is such a shame they go missing in action because of the photo. And I love bangers and mash. So good when done well.
allthatsjas says
Yeah, we do eat with our eyes first, don't we?