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 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 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”.
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. Right now, I’m in love with New Zealand’s Lewis Road Creamery butter (it’s expensive, but wow!)
- 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
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
- 1 cast iron skillet
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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Sadly Amazon no longer has the bangers.
“Currently unavailable.
We don’t know when or if this item will be back in stock.”
Love, love, love bangers and mash! I’ve only had them 3 times and 2 were great! Lol! I love them with a ton out grilled onions too. And Costco Carrie’s bangers around St Patrick’s day. I am commenting on this from your request in your newsletter to comment on egg recipes! This is not quite eggs but one of my favorite meals. My favorite egg recipe is my sponge cake which has 14 eggs in my double recipe! Cluck, cluck! ❤️
Well , that photo of bangers and mash decided our dinner for tonight
BUT I had never heard of Bisto gravy granules but it turns out that here in South Australia it’s available in our major supermarket chains in the ‘International’ section 😂
So tonight pork and sage bangers slow cooked, mash, spinach and onion gravy. And to add to the joy of store cupboard ease I added some of the jar of caramelised onions from a wonderful producer in our Adelaide hills.
A glass of red in hand and my husband is a very happy ex Essex boy. He knew if Bisto gravy of course.
You can take the boy out of Essex….
Thanks for a delicious and simple meal 😃
Oh, I’m so happy, Patricia! That’s lovely! If you don’t mind clicking on the 5 stars above the PRINT button, too, that would be very much appreciated! :)
Well, isn’t this the little plate of comfort? I love bangers and mash – Mark and I have gone to the same pub in Osterly every time we have a long layover at Heathrow. We always get bangers and mash. (Well, once fish and chips…)
I can’t say I blame you, David! Great choices!!
Of course I’ve heard of this dish, but I’ve never had occasion to try bangers. I wonder how the taste differs from other sausages?
They definitely have a flavor of their own, but the combination with potatoes and gravy (especially onion gravy) is the best! You just have to try this!
Wow Christina this looks good….and I am a vegetarian, LOL. I always see bangers and mash on the menu when we visit places like Thailand and Cyprus. SO many British pensioners live in each country. Plus, we also see the fame British Sunday roast being served at these expat eateries.
Ryan
Hi Christina,bangers and mash just can’t beat them.i like thick mushy peas with mine.theres a pub close by who does bangers and mash they make there own and there a a foot long ,also do spuds and swede mash with some horseradish sauce mashed in .P.S. your bangers and mash look good to me.
I have lived in Canada for over 60 years now and I have never seen or heard of any other kind of butter other than
Canadian made. We don’t even get Kerrygold (strangely enough we can get a little bit of their cheese now and again.).
I remember in Scotland, New Zealand butter was very popular and very good.
The other thing is this Bisto Gravy. I use this all the time but I add it to meat, pork etc. but mostly to thicken it and add a bit more flavour. I am always reading about just adding boiling water to it and presto, you have gravy. My American granddaughter who goes to university in Scotland, uses it all the time and thinks it is wonderful. I have to try this real soon to see for myself. Which is better for this instant gravy , powder or granules ?. Thank you.
Hi Ina, yes I know about the butter situation in Canada because my aunt and cousin always buy lots of butter when they visit my mum in Michigan! It’s so strange that Kerrygold isn’t sold there.
I think the original Bisto in the box is probably the least offensive when it comes to ingredients, but it’s not as convenient as the granules or the onion powder in the jar which never go lumpy and doesn’t need to be mixed ahead of time with cold water. Obviously, these aren’t as good as real, homemade gravy, but when making things like bangers and mash or toad in the hole, there’s no meat from which to make the gravy from, so these are great.
Let me know what you think about making instant gravy–haha! CC