Classic Bangers and Mash

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Few dishes bring the same level of comfort and heartiness as Classic Bangers and Mash. Originating from the UK, this beloved pub staple is all about big flavor and simple, honest ingredients. Juicy sausages (the “bangers”) are pan-fried to golden perfection and served on a bed of creamy, buttery mashed potatoes (“mash”), all generously smothered in rich onion gravy. It’s the kind of meal that warms you from the inside out—perfect for chilly evenings or when you’re just craving something truly satisfying.

What makes this dish so universally adored is its balance of textures and flavors: the snap of well-cooked sausages, the smooth and fluffy mash, and the savory depth of the gravy. Whether you’re whipping it up for a midweek family dinner or impressing guests with a British classic, this recipe delivers every single time.

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Ingredients for Classic Bangers and Mash

• 6 pork sausages (Cumberland or your favorite variety)
• 4 large potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1/2 cup milk
• Salt and pepper, to taste

For the Onion Gravy:

• 1 large onion, thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

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Step 1: Prepare the Mashed Potatoes

Start by placing the peeled and chopped potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. Drain well, then return the potatoes to the pot. Add the butter and warm milk, and mash until smooth and fluffy. Season with salt and pepper to taste. Cover to keep warm.

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Step 2: Cook the Sausages

While the potatoes are boiling, heat a skillet or frying pan over medium heat. Add the sausages and cook them slowly, turning occasionally, for about 12–15 minutes until they are evenly browned and cooked through. If they begin to brown too quickly, lower the heat slightly so they cook evenly without burning. Remove from heat and set aside.

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Step 3: Make the Onion Gravy

In the same pan (or a new one), melt the butter over medium heat. Add the sliced onions and sauté gently for 10 minutes, or until they are golden and softened. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the beef stock, stirring constantly to avoid lumps. Add Worcestershire sauce, then bring to a simmer. Cook for 5–7 minutes, stirring occasionally, until the gravy thickens. Season with salt and pepper.

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Step 4: Plate and Serve

Spoon a generous portion of mashed potatoes onto each plate. Place a few sausages on top, then ladle over the rich onion gravy. Serve hot, ideally with a side of peas or buttered greens for a traditional British touch.

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Storage Instructions

Classic Bangers and Mash stores beautifully, making it a great option for meal prep or leftovers. Here’s how to keep everything tasting fresh:

• Refrigerator: Allow leftovers to cool completely. Store the mashed potatoes, sausages, and gravy in separate airtight containers. They’ll stay good in the fridge for up to 3 days.
• Freezer: For longer storage, you can freeze each component. Wrap the sausages and mash in freezer-safe containers, and pour the cooled gravy into a separate sealed container. They’ll last up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat sausages and mash in the microwave or oven until warmed through. Gravy can be reheated on the stovetop over low heat, stirring frequently.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~620 kcal
• Protein: 20g
• Carbohydrates: 38g
• Fat: 44g
• Saturated Fat: 19g
• Cholesterol: 110mg
• Sodium: 980mg
• Fiber: 3g
• Sugar: 3g

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Frequently Asked Questions

What kind of sausages work best for bangers and mash?

Traditional British pork sausages like Cumberland or Lincolnshire are ideal. However, any good-quality, thick sausage will do the trick.

Can I make this dish vegetarian?

Absolutely! Swap the pork sausages for veggie sausages and use vegetable stock in the gravy for a delicious plant-based version.

How do I keep the mash extra creamy?

Use warm milk and don’t over-mash—just enough to get it smooth. Adding a little extra butter doesn’t hurt either!

What sides go well with bangers and mash?

Peas, buttered cabbage, steamed greens, or roasted carrots make excellent companions.

Can I use instant mashed potatoes?

You can, in a pinch—but homemade mash gives the dish a far richer flavor and texture.

How do I prevent the sausages from splitting while cooking?

Cook them slowly over medium heat and avoid high temperatures. Pricking them can also help release pressure.

Is it okay to make the gravy ahead of time?

Yes! Gravy can be made up to 2 days in advance and stored in the fridge. Reheat gently before serving.

Can I add cheese to the mashed potatoes?

Definitely. Stir in some grated cheddar or parmesan for an extra indulgent twist.

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