Bangers and Mash (Pub-Style Sausage and Mash)
Bangers and mash is a classic British and Irish meal, and almost never amiss on pub menus for good reason: it’s incredibly delicious comfort food! Learn how easy it is to make in your home, too!
This bangers and mash recipe is a meal I’ve wanted to share with you for many years.
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I’ve eaten my fair share of bangers and mash in pubs, restaurants and inns all around the UK and Ireland.
Here’s a beautiful presentation of one of my meals from Roundthorn Country House in Penrith, England. It was as delicious as it was appealing to the eye. (If you get a chance to visit Roundthorn Country House, I recommend that you do. It’s a lovely place to stay!)
Get the recipe to make these marvelous Cumberland sausages at home!
Bangers and mash is so simple, there’s hardly a need for a “recipe”, however, I know many non-Brits may have questions about this iconic British dish. So, before we get to the “how to make bangers and mash”, I can answer some of these questions for you.
Serving Irish bangers and mash for St Patrick’s Day? Try this Guinness chocolate cake
or Irish whiskey cake for dessert!
What is Bangers and Mash?/What are Bangers and Mash?
Bangers and mash is a term used to describe British (and Irish) sausages that “bang” or pop when cooked, and mashed potatoes (mash for short).
Sometimes seen as “sausage and mash” on menus, it is always served with gravy–often onion gravy.
Check out my other classic British fare and pub food like steak pie, steak pudding, and toad in the hole!
Forfar bridies, Scotch eggs, and sausage rolls.
Where can I Find Bangers in the US?
Here in Los Angeles it is quite easy to find bangers. They are carried in my local grocery store, and in British shops. In smaller cities and towns, it may be more difficult, so you may have to opt to order bangers online via Amazon (I’ve linked to one that I would choose as there aren’t many good options) or other sites selling them. Don’t be tempted to use a different type of sausage, like Bratwurst or Italian sausage, as it just won’t be the same.
Irish Bangers and Mash for St Patrick’s Day
Are bangers and mash Irish? Of course! Want Irish bangers and mash? Simply use Irish bangers! That’s it, because that’s the only difference, so if you are not a British bangers and mash connoisseur, just use any bangers you can get your hands on. I’m quite sure you’ll be delighted!
Of course, you can make your own homemade bangers if you want to take the time, and have a sausage stuffer and casings. You can always try my copycat Cumberland sausage recipe as they are absolutely delicious, especially when served with mash and gravy!
What Type of Gravy is Used for Bangers and Mash?
If you want to have a typical British bangers and mash meal, using store bought British gravy mix. I know, don’t fall over because you’re hearing this from me! There are very few processed products I use, but BISTO gravy, onion gravy (or BISTO caramelised onion gravy) is one of them, simply because I use it so infrequently, and they it gives me a taste of “home”. I always serve bangers and mash with HP Sauce, too!
What Makes the Best Mashed Potatoes?
Follow these guidelines and you’ll have the best tasting mashed potatoes to serve with your bangers.
- Use good quality potatoes. I use organic Yukon Gold.
- Use the best quality butter you can find. (If you’re in New Zealand, it’s Lewis Road Creamery!)
- Use equal parts of whole milk and cream (or half and half).
- Use good quality salt (like Maldon salt). <- The bucket is the best deal.
In order to coordinate everything so each part of the meal is ready at the same time, I recommend slowly cooking the bangers on the stovetop while the potatoes are cooking. Then it’s a quick mash, stir the boiling water into the gravy and assemble–easy peasy! Oh, speaking of which, you can serve this with peas if you like.
How to Make Bangers and Mash
Recipe by Christina Conte Serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
- potatoes
- salt
- butter
- milk
- cream
- bangers
- Bisto gravy granules or powder
- caramelized onions
Directions
Optional: warm the plates or cast iron skillet (like I used) in a warm oven.
Cook the Bangers
For best results, cook the bangers slowly in a pan, over low heat, with a little oil so they don’t stick. You can keep the lid on for the first half of the cooking, then remove it. Keep turning the bangers so they evenly brown. Alternatively, you can broil the sausages, but be sure to keep an eye on them and turn as needed, as they cook much more quickly this way. (You’ll also want to start broiling them after getting the potatoes boiling.)
Make the Mashed Potatoes
Boil the peeled potatoes, making sure they have enough salted water to just cover them. Test with a skewer or knife to make sure they are fully cooked, then drain well, and mash. Add at least one ounce of butter, and enough milk/cream to create the consistency you desire. Taste for salt and add if needed. Keep the lid on while you make the gravy. (You can also make the gravy right before mashing the potatoes.)
Make the Gravy
Put your choice of Bisto gravy granules or onion gravy mix into a heatproof jug and pour in the boiling water, while stirring. (Follow the directions on the package.)
If making onion gravy, pour the gravy into the caramelized onions and keep warm.
Assemble the Bangers and Mash
Put half of the mashed potatoes in each plate or skillet.
Top with two hot bangers.
Generously pour the gravy over the top.
Add piece of parsley for some color if you’re not serving the bangers and mash with peas, but obviously it’s not necessary.
Serve piping hot!
The typical choice of beverage in a pub would be beer, but a cider is equally good (imho)!
I hope you enjoy this classic British sausage and mash meal that can come together in about half an hour. Keep bangers in the freezer so you can make it when you want with the rest of the ingredients coming from a well stocked pantry.
Unfortunately, my onion gravy bangers and mash pictures left a lot to be desired, visually (although it tasted fantastic)! As you can see below, the creation looked like something from the movie, Alien! Ha ha!
Need a dessert to follow this meal? In colder months, try my apple crumble or in warmer seasons, What a Girl Eats’ Eton Mess is a great choice.
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Bangers and Mash (Classic Pub-Style Sausages and Mash)
Special Equipment
Ingredients
- 2 large potatoes organic, Yukon Gold
- ⅙ tsp salt to taste
- 1 oz butter (good quality)
- ¼ cup half and half or milk and cream as needed
- 4 British style bangers
- Bisto gravy granules regular or onion
- ¼ cup caramelized onions (optional)
Instructions
Cook the Bangers:
- Optional: warm the plates or cast iron skillet in a warm oven.
- For best results, cook the bangers slowly in a pan, over low heat, with a little oil so they don't stick. You can keep the lid on for the first half of the cooking, then remove it. Keep turning the bangers so they evenly brown.
- Alternatively, you can broil the sausages, but be sure to keep an eye on them and turn as needed, as they cook much more quickly this way. (You'll also want to start broiling them after getting the potatoes boiling.)
Make the Mashed Potatoes:
- Boil the peeled potatoes, making sure they have enough salted water to just cover them. Test with a skewer or knife to make sure they are fully cooked, then drain well, and mash.
- Add at least one ounce of butter, and enough milk/cream to create the consistency you desire. Taste for salt and add if needed. Keep the lid on while you make the gravy. (You can also make the gravy right before mashing the potatoes.)
Make the Gravy:
- Put your choice of Bisto gravy granules or onion gravy mix into a heatproof jug and pour in the boiling water, while stirring. (Follow the directions on the package.)
- If making onion gravy, pour the gravy into the carmelized onions and keep warm.
Assemble the Bangers and Mash:
- Put half of the mashed potatoes in each plate or skillet.
- Top with two hot bangers.
- Generously pour the gravy over the top.
Serve piping hot with a beer or cider, if desired.
Notes
- Use quality ingredients for the best results.
Nutrition
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I loved making this recipe. The mashed potatoes were especially so delicious! I love how this recipe teaches how to make mashed potatoes. It was actually my first time making them. tea towel
Wow, that’s great, Angie! Good luck!
Simple and delicious!!!!
Tea towel!☘️
Absolutely, Devra! Good luck!
This is so easy! Thank you for such a wonderful recipe!
“Tea Towel”
It is! Good luck, Christina!