📝 About This Recipe
A quintessential British comfort classic, Bangers and Mash pairs succulent, high-quality pork sausages with velvety, butter-rich mashed potatoes. This version features a deep, umami-rich caramelized onion gravy that elevates the dish from humble pub fare to a gourmet home-cooked masterpiece. It is the ultimate soul-warming meal, perfect for chilly evenings and family gatherings where hearty flavors take center stage.
🥗 Ingredients
The Bangers
- 8 pieces High-quality Pork Sausages (Preferably Cumberland or Lincolnshire style)
- 1 tablespoon Vegetable Oil (for searing)
The Creamy Mash
- 2.5 lbs Maris Piper or Yukon Gold Potatoes (peeled and cut into equal chunks)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cups Whole Milk or Heavy Cream (warmed)
- to taste Salt and White Pepper (white pepper keeps the mash looking clean)
The Rich Onion Gravy
- 2 Large Red or Yellow Onions (very thinly sliced)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 2 cups Beef Stock (high quality, low sodium)
- 1 teaspoon Balsamic Vinegar (for depth and acidity)
- 1 tablespoon Worcestershire Sauce
- 2 sprigs Fresh Thyme (leaves removed)
For Garnish
- 1 tablespoon Fresh Chives or Parsley (finely chopped)
👨🍳 Instructions
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1
Place the peeled potato chunks in a large pot of cold, salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
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2
While the potatoes cook, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and cook, 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.
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4
Sauté the onions over medium-low heat for about 15 minutes, stirring frequently, until they are soft, jammy, and a deep golden brown.
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5
Stir the flour into the caramelized onions and cook for 1-2 minutes to remove the raw flour taste.
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6
Slowly whisk in the beef stock, a little at a time, to ensure no lumps form. Add the Worcestershire sauce, balsamic vinegar, and thyme.
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7
Simmer the gravy for 5-8 minutes until thickened to your liking. Season with salt and plenty of black pepper.
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8
Drain the cooked potatoes and let them steam in the colander for 1 minute to remove excess moisture.
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9
Pass the potatoes through a ricer or use a masher until smooth. Stir in the room-temperature butter and warm milk until silky and creamy.
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10
Taste the mash and adjust seasoning with salt and white pepper.
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11
To serve, place a generous mountain of mash on each plate, create a small well in the center, and nestle two sausages on top.
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12
Ladle a liberal amount of the hot onion gravy over the sausages and mash, allowing it to pool around the base.
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13
Garnish with fresh chives or parsley and serve immediately while piping hot.
💡 Chef's Tips
Use starchy potatoes like Maris Piper or Yukon Gold for the fluffiest texture; avoid waxy varieties. Never overwork your potatoes or they will become gluey; a ricer is the secret to a lump-free, professional finish. Don't rush the onions; true caramelization takes time and is the key to a deep, flavorful gravy. Prick the sausages once or twice with a fork before cooking to prevent them from 'banging' or bursting in the pan. Warm your milk and butter before adding them to the mash to keep the potatoes hot and ensure a better emulsion.
🍽️ Serving Suggestions
Serve with a side of buttery petit pois (small peas) or honey-glazed carrots for a pop of color. A pint of British Ale or a Stout perfectly complements the richness of the gravy. Add a dollop of English mustard on the side for those who like a bit of heat. For a modern twist, stir a tablespoon of wholegrain mustard into the mashed potatoes before serving. A crusty piece of bread is excellent for mopping up any leftover onion gravy.