Bangers and Mash Recipe

Bangers and Mash is comfort food at my house. My kiddos will devour it. They love that it’s a traditional dish in Ireland and Great Britain. I love that it’s so easy to make. I make it with onion gravy, caramelized onions,, and whatever sausage suits our mood–usually beer brats.

It’s classic, popular pub grub or classic comfort food and so delicious!

The dish dates back to the year my paternal grandparents were born, 1919 and an interesting fact is that the term bangers comes from the fact that sausages, particularly those made under rationing, during World War II, when there were meat shortages, were made with water so they were more likely to explode under high heat if not cooked carefully.

Thankfully, that is no longer an issue with today’s sausages!

Bangers and Mash are essentially succulent savory sausages in rich onion gravy served with creamy mashed potatoes.

Typically traditional bangers and mash use thick pork sausages.

The type of sausage you use is up to you–sweet Italian sausages, thick pork sausages, chicken sausage, lean sausages, Irish Sausage. The sausage is the limit here. the kind of sausage you choose will work in this classic dish.

I will say that around st. patrick’s day some grocery stores carry Banger Sausages and these will make this dish authentic bangers and mash.

If you find English banger or Irish Bangers, they are typically pre-cooked and just need to be heated through so that will make this recipe even speedier as an easy dinner.

Bangers and Mash Recipe

Recipe Type: Entree

Cuisine: English

Author: Julee Morrison

Serves: 4 servings

A traditional English dish.

Ingredients

• 2 lb. beer brats or other large link sausages
• 1 Tbsp oil

For the mash:

• 2 lb. red potatoes or yukon gold
• Sea salt and freshly ground pepper, to taste
• 1/3 cup milk
• 2 Tbs. unsalted butter
• 1/2 cup shredded cheese, optional
• 1/4 cup sour cream, optional

For the gravy:

• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 2 red onions, halved and finely sliced into rings
• 1 1/2 tsp. all-purpose flour
• 1 tsp. red wine vinegar
• 1 cup red wine
• 1 cup chicken or beef broth (beef stock can also be used)
• Sea salt and freshly ground pepper, to taste

How to Make Bangers and Mash:

1. Add oil to a large frying pan and place raw sausages in the pan.
2. Cook until sausages are done, rotate every so often, and evenly colored; about 15 minutes.

Meanwhile, make the mash:

1. Wash the potatoes and cut them into large chunks.
2. Place potatoes in a medium pot with enough salted water to cover the potatoes, and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a knife, about 15 minutes.
3. Drain, let dry, about 5 minutes.
4. In the same pan over medium-high heat, combine the milk and butter and bring to a boil. Remove from the heat and set aside.
5. Place the potatoes in a bowl and mash with a potato masher. (I use a kitchen mixer)
6. Add the hot milk mixture and beat until smooth.
7. If you’re adding optional items like sour cream and shredded cheese, add now and mix well. Season with salt and pepper.

 

Make the Brown Gravy:

1. Using the same frying pan as the sausages were cooked, over medium-low heat, melt the butter with the olive oil.
2. Add the onions and cook, stirring frequently, until they are soft, about 20 minutes. While doing this scrape the little brown bits in the pan from the sausage (these are full of complex flavor)
3. Stir in the flour and cook until lightly colored, 2 to 3 minutes.
4. Add the vinegar stirring and cooking until evaporated, about 2 minutes.
5. Stir in the red wine and stock, increase the heat to medium-high and bring the mixture to a boil. Then lower heat to “low” and simmer until a rich sauce forms, about 10 minutes.
6. Season with salt and pepper.

To Serve:

1. Divide the sausages and mash among individual plates. Spoon some of the gravy on top and serve immediately.

 

Storing Leftovers

Store leftovers in the refrigerator in an airtight container for up to 3 days. To reheat, you can do this in the microwave until warmed through.

Substitutions.

You can substitute the red wine for Guinness beer to make a Guinness gravy.