Bangers and Mash

Name: Bangers and Mash with Caramelized Onion Gravy
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: ½ cup whole milk; 1 stick + 4 tablespoons unsalted butter; 8 bangers (or pork sausages); 2 peeled and thinly sliced yellow onions; 2 finely minced garlic cloves; ¼ cup red wine; 2 tablespoons all-purpose flour; 3 cups beef stock; 1 tablespoon balsamic vinegar; dash of Worcestershire sauce; 1 pound peeled and thinly sliced russet potatoes; 1 pound peeled and thinly sliced Yukon gold potatoes; salt and pepper to taste

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Bangers and mash is a classic British comfort dish of browned pork sausages served over creamy mashed potatoes and smothered in rich caramelized onion gravy. This homemade version comes together in 45 minutes, making it ideal for weeknight dinners or St. Patrick's Day celebrations.

🌍British 🌍Irish 🏷️Bangers and mash

Servings

8

Recipe Source

View original recipe

From Billyparisi

Ingredients

13 Ingredients

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Instructions

1
Add the whole milk and 1 stick of butter to a small size pot over very low heat to keep warm. You basically want to warm the milk and melt the butter.
2
Add 2 tablespoons of the butter to a large frying pan or rondeau over medium heat and sear the sausage for 2-3 minutes per side to get a good brown sear on them. Do not worry about cooking completely through at this stage.
3
Remove the sausage, add in the remaining 2 tablespoons of butter to the pan, and then cook the onions over medium heat until they are lightly browned and translucent, which takes about 10 minutes.
4
Stir in the garlic and cook for 1 minute and then deglaze with red wine and cook until it is almost gone.
5
Stir in flour to make a roux and then pour in the beef stock and cook over high heat to a boil to activate the roux to thicken up the gravy.
6
Turn the heat down to low and finish the gravy with balsamic vinegar, Worcestershire sauce, salt, and pepper, and add the sausage back in and keep warm over low heat.
7
Next, add the potatoes to a large pot of boiling salted water and cook for 6 to 7 minutes or until tender.
8
Transfer the potatoes to a food mill and mash.
9
Finish the potatoes by pouring in the hot milk and melted butter and season with salt and pepper and mix with a spoon or rubber spatula until combined.
10
Serve the cooked bangers with the mashed potatoes and gravy and garnish with optional chopped fresh parsley.

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Tips & Notes

Pro tips

Don't skip the sear on the sausages in step 2—browning them 2-3 minutes per side builds flavor even though they finish cooking in the gravy.
The roux in step 5 activates over high heat to thicken the gravy; bring it to a boil, then drop to low heat to prevent scorching.
Boil potatoes exactly 6-7 minutes to ensure they're tender but not waterlogged before passing through the food mill.
Keep the milk and butter mixture on very low heat in step 1 so it's hot when folded into the mashed potatoes for silky texture.

Substitutions

Red wine → beef or chicken stock (use same volume; gravy will be less acidic)
Balsamic vinegar → red wine vinegar or cider vinegar (use ½ to ¾ tablespoon for less sweetness)
Russet and Yukon gold potatoes → all-purpose waxy potatoes like red or fingerling (slightly less fluffy but still creamy)
Worcestershire sauce → soy sauce (use sparingly, ½ teaspoon, as it's saltier)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days. Reheat the bangers and gravy gently over low heat; reheat mashed potatoes in the microwave or on the stovetop with a splash of milk.