Home cooking cannot taste better. English bangers and mash, with perhaps the best onion gravy in the world and mustard mashed potatoes, make this dish the number one comfort food!
Update Notes: This recipe was originally published in February 2015. It was updated in April of 2020 with new photos and great recipe tips.
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!
English Bangers and Mash
Bangers and mash with onion sauce are the British working class’ favorite. The dish is inexpensive and tastes good. How can you go wrong with meat and potatoes, am I right? It’s the ultimate soul food, British style.
What are Bangers?
Bangers are a quintessential British sausage, usually served with onion gravy and peas, but often enjoyed with other vegetables like broccoli.
People also asked:
1. WHAT KIND OF SAUSAGE SHOULD I USE?
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 is what I used this time).
2. WHAT IS THE ORIGIN OF THIS ENGLISH DISH?
Its name “banger” (commonly used in Britain), originated sometime during the WW1 because sausages were made with such a high water content that when cooked, they would pop with a loud bang.
3. WHAT KIND OF POTATOES IS BEST FOR MASHING?
It’s best to choose higher starch potatoes (like Russet or Yukon gold) for the smoothest and most flavor-packed mash. Red or white varieties, or waxy potatoes, require more mashing to become creamy, which usually leads to the dreaded “gummy” potatoes.
4. HOW LONG CAN THE BANGERS LAST?
Just like any other meats and sausages, it’s best to consume them within a few days. Store covered in a refrigerator.
5. CAN I MAKE IT GLUTEN-FREE?
Definitely! Substitute flour with cornstarch (potato starch or cornflour in some countries).
6. WHAT ARE THE INGREDIENTS FOR SAUSAGE AND GRAVY?
How to make mustard mashed potatoes?
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 with butter, dijon mustard, and milk.
TIPS FOR BEST MASHED POTATOES:
- 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.
How to make English bangers in onion gravy?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.
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 pan 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. Assemble: Return the sausages to the pan; season with salt and pepper, to taste.
Recipe Notes/Expert Tips:
- Sausage – You can use any fresh sausage you like, such as beef or chicken. Keep in mind that lean ones offer less flavor.
- Onion – Yellow and white onions are the best to use for flavor intensity. Red onions taste too mild when cooked.
- Beef bouillon – You can use chicken if that’s all you have.
- Wine – Dry wine, such as Merlot, is best for this recipe. If you don’t cook with alcohol, replace wine with beef stock or broth.
- Depending on the size of your potatoes, you might need to add more milk.
MAKING THIS RECIPE OR OTHERS?
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If you like this English dish, you’ll love Bubble and Squeak, another British classic with a funny name.
English Bangers & Mash Recipe
Equipment
- Skillet
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
- 2/3 cup milk
Instructions
Bangers and onion gravy
- Add sliced onion to the 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 with 2 tablespoons butter, 1 tablespoon dijon mustard, and 2/3 cup milk.
- Serve the bangers with gravy over potatoes and your favorite vegetables. Enjoy!
Notes
- Sausage - You can use any fresh sausage you like, such as beef or chicken. Keep in mind that lean ones offer less flavor.
- Onion - Yellow and white onions are the best to use for flavor intensity. Red onions taste too mild when cooked.
- Beef bouillon - You can use chicken if that's all you have.
- Wine - Dry wine, such as Merlot, is best for this recipe. If you don't cook with alcohol, replace wine with beef stock or broth.
- 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 products used.
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!!
I hope you do! Keep me updated. 🙂
This banger mash looks like the ultimate comfort food perfect after a long day.
It really is. Especially on a cold, snowy day like we’re having right now. 🙂
As an Englishman brought up on bangers and mash – I approve this message.
Haha, thank you, Chris! That means a lot! 😀
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
I only found them once here 🙁 But this time I used brats and they were still very tasty. Stay safe! xo
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. 🙂
A vacation is something we all need right now, even if all we can do is taste travel through our kitchen. Stay safe!
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
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?
Now THIS is Irish!! Thanks for sharing on the What’s for Dinner link up!
Ha! Thanks Helen, it’s our favorite quick supper choice 😀
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
Thank you Joanne, sure will! XO
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!! [email protected] in Pyjamas
Thanks Laura. It is frequent on our dinner table. See you next Sunday!
This dish looks amazing. Thanks for linking up to Funtastic Friday. Hope to see you again this week.
Thanks Sherry, I love partying with you!
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!
I’ll be there! I’d like to invite you to join us at Thursday Favorite Things. We’d love to have you!
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!
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!
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? 🙂
Thanks Joy! Super easy to make and even my daughter who hates onions is a big fan. In fact it’s her favorite!
Love how you captured English Bangers & Mash on camera they look so yummy, pinning it!
Thank you kindly!
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!
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 🙂
I’ve never had bangers but it looks like something I would want to try. I’m eating with my eyes!
I hope you do try them, easy to make and yummy. Thanks for stopping by 🙂
Oh and I love the wine to keep you hydrated 🙂
It’s 5 o’clock somewhere 😀 Thanks for visiting Caroline!
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.
Yeah, we do eat with our eyes first, don’t we?