Indulge in the ultimate comfort food experience with this Bangers and Mash Recipe. Elevate ordinary pork sausages to a whole new level by serving them in a rich and flavorful brown onion gravy that is surprisingly simple to prepare. This dish is not only budget-friendly but also pure comfort food!
I originally published this recipe in 2015 and have since added new photos and a few more details!
Bangers and Mash is a super easy meal to make! It’s great for any night of the week and pure comfort food. Why is it called “bangers and mash,” you ask? Well, it is because the sausages used to burst (bang) when cooking, and the mash is mashed potatoes.
My version may not be the same as what you get across seas, but it’s delicious nonetheless. If you are searching for more great comfort food, try my Baked Gnocchi for a fast and easy weeknight meal, or try my Slow-Cooker Chili, which can also be used to make chili dogs in the summer!
Ingredients for Making Bangers and Mash
MASHED POTATOES
SAUSAGES: Traditional bangers and mash are made with large pork sausages. I use bratwurst.
ONION
GARLIC
FLOUR: Just a little to thicken the gravy. This is not a super thick gravy.
BROWN SUGAR AND BALSAMIC VINEGAR: You can omit these if you prefer, but both add a nice touch to the gravy.
BEEF BROTH/STOCK: Use a nice rice broth or stock for your gravy.
More Mashed Potato Recipes
- Bacon Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Loaded Mashed Potato Casserole
- Easy Garlic Mashed Potatoes
- Easiest Mashed Potatoes
- Mashed Sweet Potatoes
How to Make My Bangers and Mash Recipe
This is just a quick overview of the method for these bangers and mash. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Brown the sausages on all sides in a large oven-going skillet. Remove from pan and set aside.
STEP 2: Add the onions to the pan along with a little more butter if needed. Cook until soft and lightly golden. Stir in the garlic.
STEP 3: Stir in the flour, brown sugar, and vinegar. Stir in the broth and return the sausages and juices to the pan.
STEP 4: Bake for 30 minutes.
FAQs
It originated in the British Isles, but don’t get confused! I don’t just mean England – Irish bangers and mash are very important to the Republic of Ireland and Northern Ireland alike.
Bangers and Mash are traditionally comprised of mashed potatoes, sausage, onion gravy, and peas! The gravy is then poured all over the dish – yum!
Cooled leftovers can be stored in an airtight container in the refrigerator for up to 5 days. They can be reheated gently on the stovetop or in the microwave.
Tips For Excellent Bangers And Mash
MASHED POTATOES:
- Cut your potatoes into even-sized pieces so that they all cook evenly.
- Drain the potatoes really well, then put them back into the pot to let the extra liquid evaporate.
- For the creamiest potatoes, use a potato ricer.
GRAVY:
- Patience is key when caramelizing the onions. Don’t try to cook on high heat to hurry through, or your onions will burn.
- For lump-free gravy, mix the flour with the onions before stirring in the broth. Then, slowly stir in the broth.
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Bangers and Mash Recipe
Ingredients
- 4 tablespoons butter
- 8 pork sausages
- 2 large onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 4 tablespoons all-purpose flour
- 1 tablespoon balsamic vinegar
- 2 teaspoons packed brown sugar
- 3 cups beef broth/stock
- mashed potatoes
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a large oven going skillet over medium heat. Add sausages and brown on all sides. Remove from skillet and set aside.
- To the same skillet, add the sliced onions and cook, stirring often, until the onions are soft and lightly golden. Stir in the garlic and cook for 1 minute.
- Stir in the flour, vinegar, and brown sugar until well combined. Slowly stir in the broth until well combined. Add the sausages along with any juices back to the pan. Bake uncovered for 30 minutes. Serve with mashed potatoes.
Notes
- If there isn’t much grease/butter left in the pan after browning the sausages add more butter so there is about 4 tablespoons worth of grease/butter in the skillet before adding the onions.
- STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove top or in the microwave.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Awesome shots of this! Looks really delicious. Thanks for sharing!
Thank you for visiting, Emily!
I was in London for about 4 days 14 years ago. I remember one meal: bangers and mash. SO GOOD! This looks amazing!
Thanks a lot, Dorothy!!
I’ve surprisingly never have bangers and mash before.. but it is such a classic that I have to try it. Thanks for the inspiration!
It’s a meal I had never tried either, but after trying it I will be making it more often! 🙂 Quick, simple and tasty, can’t beat that!
Thank you so much for your kind words, Lisa– and yes it is very rewarding!
All look so good and fun to make! Thanks for these recipes! Making new ideas for your fam and others must be really rewarding!