Bangers and Mash with Onion Gravy

About This Recipe

Bangers and mash is the quintessential British comfort food — hearty, warming and deeply satisfying. 'Bangers' is the affectionate British term for sausages, a nickname dating to WWI when sausages were extended with water-heavy fillings and would burst (or 'bang') when cooked. Today's proper butcher's pork sausages are far superior. The key to this dish is patience: properly brown the sausages, make a real onion gravy from the fond, and beat your mashed potatoes until silky smooth.

Ingredients

Serves 4

• 8good-quality pork sausages(Cumberland or Lincolnshire preferred)
• 1 kgfloury potatoes(such as Maris Piper or King Edward, peeled and quartered)
• 80 gunsalted butter
• 120 mlwhole milk(warmed)
• 2 tbspolive oil
• 2large onions(thinly sliced)
• 1 tspcaster sugar
• 2 tbspplain flour
• 500 mlbeef or chicken stock
• 1 tbspWorcestershire sauce
• 1 tspDijon mustard
• salt and white pepper(to taste)

Instructions

1. 1

   Caramelise the onions

   Heat oil in a wide pan over medium-low heat. Add onions and sugar, stirring often, for 25–30 minutes until deeply golden and caramelised. Be patient — this cannot be rushed.

   Low and slow is essential for proper caramelisation. High heat just burns the onions.

2. 2

   Cook the sausages

   Meanwhile, cook sausages in a separate frying pan over medium-low heat, turning every few minutes for 20–25 minutes until deeply browned all over and cooked through. Do not prick them.

3. 3

   Boil and mash the potatoes

   Place potatoes in salted cold water. Bring to a boil and cook for 18–20 minutes until completely tender. Drain and steam-dry for 2 minutes. Pass through a potato ricer or mash thoroughly. Beat in the butter and warm milk until silky smooth. Season generously.

   Never use a food processor — it develops gluten and makes the mash gluey.

4. 4

   Finish the gravy

   Add flour to the caramelised onions and stir for 1 minute. Gradually pour in the stock, stirring constantly. Add Worcestershire sauce and mustard. Simmer for 5 minutes until glossy and slightly thickened. Season well.

5. 5

   Plate and serve

   Spoon a generous mound of mash onto each plate. Lay two sausages alongside and ladle over the onion gravy. Serve immediately.

Variations

• •

  Colcannon Mash: fold cooked, shredded cabbage or kale into the mash for the Irish-inspired colcannon version.

• •

  Vegetarian Version: use good-quality vegetarian sausages and vegetable stock for the gravy.

Storage

Refrigerate components separately for up to 3 days. Reheat mash with a splash of milk. Gravy reheats well on the stovetop.

Frequently Asked Questions