Traditional Bangers & Mash
Bangers and mash is Britain's ultimate comfort food - simply sausages, creamy mashed potatoes, and onion gravy that's so easy to make, even a novice cook can have this hearty, satisfying meal on the table in under 45 minutes.
Servings 4
Ingredients
For the Bangers
- 8 good-quality pork sausages Cumberland or traditional British bangers*
- 1 tbsp vegetable oil
For the Mash
- 2 lbs potatoes
- 4 tbsp butter
- 4-6 tbsp whole milk or cream
- Salt and white pepper to taste
For the Onion Gravy
- 2 large onions thinly sliced
- 2 tbsp butter
- 1 tbsp all purpose flour
- 2 cups beef stock
- 1 tsp Worcestershire sauce
- 1 splash red wine optional, but lovely
Instructions
Prepare the Mash
- Peel and chop your potatoes into even chunks. Pop them in a large pot of salted water and bring to the boil.
- Cook for 15-20 minutes until they're falling apart tender - you want them properly soft.
- Drain thoroughly and let them steam dry for a minute. Mash with a proper masher or ricer until completely smooth.
- Beat in the butter first, then gradually add the warm milk until you achieve a creamy, fluffy consistency. Season with salt and white pepper. Keep warm.
Cook the Bangers
- Heat oil in a large frying pan over medium heat. Add the sausages and cook gently for 15-20 minutes, turning regularly until golden brown all over and cooked through. Don't rush this - slow and steady wins the race!
Make the Gravy
- While sausages cook, melt butter in another pan and add the sliced onions. Cook slowly for 10-15 minutes until soft and golden.
- Sprinkle in the flour and stir for a minute. Gradually add the stock, stirring constantly to avoid lumps.
- Add Worcestershire sauce and simmer for 10 minutes until thickened. Season to taste.
To Serve
- Pile the creamy mash on warmed plates, nestle the bangers alongside, and smother with that lovely onion gravy. Serve with mushy peas if you fancy - proper British comfort food at its finest!
Notes
Chef's Tips:
- Don't pierce the sausages before cooking - you'll lose all those lovely juices
- For extra indulgent mash, add a splash of cream and an extra knob of butter
- The key to good gravy is patience - let those onions caramelize properly