Bangers and Mash
Bangers and mash is a cornerstone of British home cooking, pairing pan-fried pork sausages with creamy mashed potatoes under a ladle of onion gravy. The sausages are cooked until their casings turn a deep brown and develop a slight snap. Potatoes are boiled until tender, then mashed with butter and warm milk to a smooth consistency. The onion gravy, which distinguishes the dish, is built by slowly caramelizing sliced onions, then deglazing with beef broth and thickening with a small amount of flour. The gravy's depth ties together the saltiness of the sausage and the neutral base of the mash. The complete dish comes together in about thirty minutes and remains one of the most frequently ordered items in British pubs.
Adjust Servings
Instructions
- 1
Boil potatoes, mash with butter and warm milk, season with salt and pepper.
- 2
Pan-fry sausages until evenly browned.
- 3
Slice onions and caramelize in sausage drippings.
- 4
Add flour, cook briefly, pour in broth and stir to make thick gravy.
- 5
Plate mashed potatoes, top with sausages, ladle gravy over.
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