Classic Bangers and Mash

Classic Bangers and Mash is a beloved British comfort food that pairs savory sausages with buttery mashed potatoes and a rich onion gravy. This hearty and satisfying dish is known for its depth of flavor and rustic simplicity. Whether you use pork, beef, chicken, or plant-based sausages, the real magic comes from the slow-cooked caramelized onions and silky gravy that bring the meal together. Served with a generous helping of mashed potatoes and peas, it’s the kind of dish that warms you from the inside out.

Ideal for chilly nights, Sunday dinners, or when you’re simply craving something cozy and traditional, Bangers and Mash is a timeless favorite that feels both indulgent and familiar. The gravy is enriched with garlic powder, Dijon mustard, and a splash of balsamic vinegar, giving it layers of savory and tangy flavor that elevate the dish beyond the basics. Whether you’re cooking for family or entertaining friends, this is one of those meals that invites conversation and leaves everyone satisfied.

Why You’ll Love This Recipe

1. Rich, flavorful onion gravy makes it far more than just sausages and potatoes.
2. Customizable with different sausage types, including plant-based options.
3. Comfort food at its best, perfect for family dinners or cooler weather.
4. Easy to prepare in one skillet, making cleanup simple.
5. Balanced meal when served with peas or other veggies.

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Ingredients

• Olive oil
• Sausages (pork, beef, chicken, or plant-based)
• Butter
• White or yellow onions
• All-purpose flour
• Dry white wine
• Beef stock
• Garlic powder
• Balsamic vinegar
• Dijon mustard
• Fine sea salt and freshly ground black pepper
• Fresh parsley
• Mashed potatoes and peas, for serving

Variations

• Use beer instead of wine for a more traditional pub-style gravy.
• Make it vegetarian with plant-based sausages and vegetable stock.
• Add herbs like thyme or rosemary to the gravy for extra aroma.
• Swap mashed potatoes for mashed cauliflower for a low-carb option.
• Include mushrooms in the gravy for more depth and texture.

How to Make the Recipe

Step 1

Heat olive oil in a large skillet over medium heat. Add sausages and cook until browned on all sides and cooked through. Remove and set aside.

Step 2

In the same skillet, add butter and sliced onions. Cook over medium-low heat until onions are golden and caramelized, about 15–20 minutes.

Step 3

Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4

Gradually add dry white wine, stirring constantly to deglaze the pan and loosen any browned bits.

Step 5

Add beef stock, garlic powder, balsamic vinegar, Dijon mustard, salt, and pepper. Stir well and let the gravy simmer for 10–15 minutes, or until thickened.

Step 6

Return the sausages to the pan and simmer for a few minutes more to heat through.

Step 7

Serve the sausages and onion gravy over a generous scoop of mashed potatoes with a side of peas. Garnish with chopped fresh parsley.

Tips for Making the Recipe

• Don’t rush the onions—slow caramelizing brings out natural sweetness.
• Use high-quality sausages for the best flavor and texture.
• If the gravy is too thick, add a splash of stock or water.
• If using plant-based sausages, cook them according to package directions.
• Whisk the gravy continuously when adding liquid to avoid lumps.

How to Serve

Serve Bangers and Mash piping hot, with sausages nestled on a bed of creamy mashed potatoes and ladled generously with onion gravy. Add peas or steamed green beans for a well-rounded plate. A sprinkle of fresh parsley adds color and freshness to this rich dish.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Freeze sausages and gravy separately in airtight containers for up to 2 months. Mashed potatoes can also be frozen but may change texture slightly.

Reheating

Reheat on the stovetop over low heat or in the microwave. Add a splash of stock to loosen the gravy if needed.

FAQs

1. What are the best sausages for this recipe?

Traditional pork sausages work best, but beef, chicken, or vegetarian sausages are all great options.

2. Can I make the gravy without wine?

Yes, simply substitute with more beef stock or a splash of apple cider vinegar for acidity.

3. What kind of potatoes should I use for mashing?

Yukon Gold or Russet potatoes give the creamiest results.

4. Is this dish gluten-free?

Use gluten-free sausages, flour, and stock to make the dish gluten-free.

5. Can I make the gravy ahead of time?

Yes, make and refrigerate the gravy up to 2 days in advance.

6. Can I cook this in the oven instead of stovetop?

Yes, you can bake the sausages and finish the gravy on the stovetop.

7. What’s the purpose of balsamic vinegar in the gravy?

It adds a slight tang and balances the richness of the gravy.

8. Can I use red onions instead of white or yellow?

Yes, but red onions will make the gravy slightly sweeter and darker.

9. Is it okay to omit the Dijon mustard?

Yes, but it adds a subtle sharpness that enhances the overall flavor.

10. How do I prevent the gravy from becoming too thick?

Gradually add liquid and stir constantly; thin it with stock if needed.

Conclusion

Classic Bangers and Mash is a hearty, comforting dish that brings together flavorful sausages, buttery mash, and rich onion gravy in a way that’s satisfying and deeply comforting. Whether you’re serving it on a weeknight or for a traditional-style meal, this dish is simple to make and endlessly delicious. The gravy alone is worth the effort, and the flexibility to use different types of sausages means it’s easy to tailor to your taste. This timeless recipe brings comfort to the table with every bite.

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