Bangers and Mashed

Yes! Bangers and mash is a classic British comfort food—sausages (“bangers”) served over creamy mashed potatoes with onion gravy. Here’s a traditional recipe for you:

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🍽 Bangers and Mash with Onion Gravy

Ingredients

For the mash:

• 2 lbs (900 g) potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup (120 ml) warm milk or cream
• Salt & pepper to taste

For the bangers:

• 8 good-quality pork sausages (or Cumberland-style)
• 1 tbsp oil or butter

For the onion gravy:

• 2 tbsp butter (or drippings from sausages)
• 2 large onions, thinly sliced
• 1 tsp sugar (helps caramelize the onions)
• 2 tbsp flour
• 2 cups (500 ml) beef stock (or chicken/vegetable stock)
• 1 tsp Worcestershire sauce
• Salt & pepper, to taste
• Optional: splash of red wine or ale for richness

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Instructions

1. Cook the sausages

   • Heat a skillet with oil/butter.
   • Fry sausages on medium-low heat, turning often, until browned and cooked through (about 15–20 minutes). Remove and keep warm.

2. Make the mashed potatoes

   • Boil potatoes in salted water until tender (about 15 minutes).
   • Drain, mash well, and mix in butter and warm milk until smooth and creamy. Season to taste.

3. Prepare the onion gravy

   • In the same pan (with sausage drippings), add butter if needed.
   • Sauté onions on medium heat until golden and caramelized (10–15 minutes). Add sugar halfway to help.
   • Stir in flour, cook for 1 minute.
   • Slowly whisk in stock, Worcestershire, and optional wine/ale.
   • Simmer until thickened, 5–10 minutes. Season with salt & pepper.

4. Assemble

   • Serve sausages on a bed of mashed potatoes.
   • Spoon plenty of onion gravy over the top.

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👉 Traditional sides often include peas or cabbage.