British Bangers and Mash Recipe

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

1. 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.
2. 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.
3. Stir in flour, beef bouillon, wine, basil, parsley, and rosemary. Cook until the wine has reduced to a glaze.
4. Return the sausages to the pan; season with salt and pepper to taste.

Step 2 - mustard mash

1. 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.
2. Drain the potatoes and mash them with butter, dijon mustard, and milk.

🥔 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

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

📖 Recipe

Update Notes: This recipe was originally published in April 2020 and updated in April 2023 with new photos and recipe tips.