English Bangers & Mash Recipe

Cast iron skillet with sausages in onion gravy and wooden spoon

Simple food can be so delicious. You'll love this simple recipe for English Bangers and Mash with onion and red wine gravy. The ultimate comfort food, British style.

Course Main Course

Cuisine British, English, Irish

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 701kcal

Author Jas

Equipment

Skillet
saucepan
Potato masher

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

US Customary - Metric

Instructions

Bangers and onion gravy

In a large cast-iron or non-stick skillet, brown the 8 sausages (do in batches if necessary) in 2 tablespoon oil on all sides over medium-high heat until cooked through. Remove to a plate and keep warm.
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 ⅔ 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.

Nutrition