📝 About This Recipe
A quintessential British pub classic, Bangers and Mash is the soul-warming heart of a savory brunch. This dish features succulent, high-quality pork sausages nestled atop a cloud of buttery, velvet-smooth mashed potatoes, all smothered in a deeply savory, caramelized onion gravy. It is a masterclass in texture and rustic elegance, promising a robust start to your day with flavors that are both nostalgic and deeply satisfying.
🥗 Ingredients
The Bangers
- 8 pieces High-quality Pork Sausages (Look for Cumberland or Lincolnshire style with high meat content)
- 1 tablespoon Vegetable Oil (for searing)
The Velvet Mash
- 2.5 pounds Russet or Yukon Gold Potatoes (peeled and cut into even 2-inch chunks)
- 4 tablespoons Unsalted Butter (cold and cubed)
- 1/2 cup Whole Milk or Heavy Cream (warmed)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (for a smooth, spiced finish)
The Rich Onion Gravy
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 2 cups Beef Stock (high quality or homemade)
- 1 teaspoon Balsamic Vinegar (for depth and acidity)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 tablespoon Worcestershire Sauce
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 dollop English Mustard (served on the side)
👨🍳 Instructions
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1
Place the peeled potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes boil, heat a large skillet over medium heat with 1 tablespoon of oil. Add the sausages and cook slowly, turning occasionally, for 12-15 minutes until golden brown and cooked through. Remove and keep warm.
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3
In the same skillet used for the sausages, melt 2 tablespoons of butter. Add the sliced onions and a pinch of salt. Cook over medium-low heat for 15 minutes, stirring often, until deep golden brown and caramelized.
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4
Sprinkle the flour over the caramelized onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
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5
Gradually whisk in the beef stock, a little at a time, to avoid lumps. Add the Worcestershire sauce, balsamic vinegar, and thyme leaves.
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6
Simmer the gravy for 5-8 minutes until thickened and glossy. Season with salt and black pepper to taste. Keep on low heat.
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7
Drain the cooked potatoes thoroughly. Return them to the hot pot for 1 minute over very low heat to steam off excess moisture—this is the secret to fluffy mash!
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8
Mash the potatoes using a ricer or masher. Incorporate the cold butter cubes first, then slowly pour in the warm milk/cream while stirring until silky smooth.
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9
Season the mash with salt and white pepper. Taste and adjust—it should be rich and buttery.
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10
To serve, place a large mound of mash in the center of a warm plate or shallow bowl. Make a small well in the center.
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11
Rest two sausages against the mash and ladle a generous amount of the hot onion gravy over the top.
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12
Garnish with fresh chives and serve immediately with a side of English mustard.
💡 Chef's Tips
Use a potato ricer for the smoothest, lump-free mash you've ever experienced. Don't rush the onions; true caramelization takes time and provides the deep 'umami' flavor the gravy needs. Always warm your milk or cream before adding to potatoes to keep the mash hot and prevent a gummy texture. If the gravy gets too thick, simply whisk in a splash more beef stock or even a little water to reach your desired consistency. For a vegetarian version, use high-quality plant-based sausages and vegetable stock with a dash of soy sauce for depth.
🍽️ Serving Suggestions
A side of buttered garden peas or 'mushy peas' adds a vibrant pop of color and sweetness. Pair with a robust English Breakfast tea or a dark, malty Ale for a traditional experience. A dollop of spicy English mustard or caramelized onion chutney on the side cuts through the richness. Serve with a side of roasted root vegetables like carrots or parsnips for a more filling meal.