Just to clear out the cobwebs, for those wondering what on earth Bangers and Mash are, they’re simply just Sausages and Mashed Potato. It’s thought that we Brits use the term ‘Bangers’ because sausages often pop and ‘bang’ when they fry in the pan. Me? I just use the term because it’s what I was brought up on and it’s fun to say 🤣. Anywho, follow me…
Bangers
The sausages are one of the main stars in this edible show, so it’s important to treat them right. For this recipe we’re going to be frying the sausages, mainly because you get a nice char, but also because you can use the leftover fat to create the onion gravy in the same pan (more on this in just a sec).
Pan Fried Sausages
I typically fry them over medium heat. I don’t blast them over high heat, because not only will they not cook through evenly, but you don’t get a chance to truly render down the fat. The skin also gets nice and crispy this way too!
What kind of Sausages to use?
First of all, make sure they’re pork. I don’t think I’ve ever been served sausages that weren’t pork whilst in the UK. Plus pork works best with the flavour profile of this dish. Secondly, make sure they’re good quality and preferably plain (i.e. not loaded with herbs or different flavour combos). My favourite sausages to use are Cumberland sausages. Process shots: add sausages to pan with oil (photo 1), fry then remove (photo 2), melt butter and add sliced onion (photo 3), fry until soft/golden (photo 4).
Onion Gravy
In my books, it’s illegal to eat bangers and mash without gravy. So after we’ve fried the onions we’re going to stir in flour then whisk in beef stock to form a gravy.
Gravy Flavour Enhancers
The gravy will be great with just some good quality beef stock, because you’ve got the onions and leftover sausage fat, but I recommend adding in the following to take things to the next level:
Worcestershire Sauce – This adds gorgeous flavour to the gravy. Oxo Cube – A crumbled beef Oxo cube will deepen the beef flavour in the gravy. Can also use Beef Boullion. Black Pepper – Whilst I’m pretty conservative with salt (due to the saltiness of the stock/oxo), I love a good pinch of black pepper in the gravy to add a very gentle kick of spice.
Process shots: stir in flour (photo 1), gradually whisk in stock (photo 2), add flavour enhancers (photo 3), stir to combine (photo 4).
Mashed Potatoes
Okay, bangers and onion gravy are done, let’s talk mash. Whilst everyone has their way of making mashed potatoes, here’s what I like in mine:
Butter – Always a must in mashed potatoes! Cream – I love using cream, but you can use milk for a slightly less rich flavour. You can also use your preferred amount to thin out the mash as needed. Mustard – I love adding a dash of English mustard. Mustard in general goes perfectly with bangers and mash, but having it stirred through the mash just takes things to new heights! Seasoning – Potatoes suck up seasoning like no other, so don’t be afraid to season your spuds with generous pinches of salt & pepper.
Mashed Potato Texture
Bangers and mash are meant to be fairly rustic, so a few lumps and bumps in the mash are fine. Certainly don’t puree it with a blender or anything like that, otherwise, it’ll end up with a gluey texture. Process shots: boil potatoes (photo 1), drain (photo 2), add to pot with butter (photo 3), mash (photo 4), add cream, mustard and seasoning (photo 5), stir (photo 6).
Serving Bangers & Mash
Once the mash is done, whack it on a plate, top with your sausages and pour over that gravy like there’s no tomorrow. No garnish needed!
What to serve with bangers and mash?
Traditionally you’d serve with peas, but I do not like peas (sorry, it’s my only fussy food pass). In reality though you can serve it with any veg, or even just as it is! Alrighty, let’s tuck into the full recipe for this bangers and mash shall we?!
How to make Bangers and Mash (Full Recipe & Video)
For another bangers and mash recipe check out my Sausage and Mash Pie and Bangers and Mash Bakes! For more similar recipes check out these beauties:
British Dinners
Hunters Chicken Cottage Pie Toad in the Hole Coronation Chicken Curry Mince and Tatties
