Description

Bangers and Mash is a classic British comfort dish featuring juicy, golden-brown sausages paired with creamy mashed potatoes and a rich onion gravy. This hearty, satisfying meal is perfect for a family dinner, combining simple ingredients like quality sausages, starchy potatoes, and caramelized onions simmered in beef broth to create a flavorful sauce that complements the dish beautifully.

Ingredients

Sausages

1 lb quality sausages (pork, chicken, or vegetarian)

Potatoes and Mash

2 lbs starchy potatoes (like Russets), peeled and chopped
4 tbsp butter
½ cup milk or cream
Salt and pepper to taste

Onion Gravy

2 medium onions, sliced
1 cup low-sodium beef broth

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Instructions

Cook the Sausages: In a large skillet over medium heat, cook the sausages until they are golden brown and cooked through, about 10 minutes. Turn periodically to ensure even browning on all sides.
Boil Potatoes: Meanwhile, fill a separate pot with salted water and bring to a boil. Add the peeled and chopped potatoes, cooking them until they are tender when pierced with a fork, about 15 to 20 minutes.
Make Onion Gravy: Using the same skillet where the sausages were cooked, add the sliced onions and sauté over medium heat until they become caramelized and golden brown. Pour in the low-sodium beef broth and allow the mixture to simmer gently until it thickens to a gravy-like consistency.
Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add butter, milk or cream, salt, and pepper. Mash the potatoes until creamy and smooth, adjusting the milk or cream amount to achieve the desired consistency.
Assemble: To serve, spoon a generous portion of mashed potatoes onto each plate, top with the cooked sausages, and ladle the onion gravy over the top. Serve immediately while warm.

Notes

For a richer mash, use cream instead of milk.
Vegetarian sausages can be used to make this dish meat-free.
Caramelizing onions thoroughly adds depth to the gravy flavor.
Use low-sodium beef broth to control the saltiness of the dish.
Leftover bangers and mash can be refrigerated and reheated gently on the stovetop.