Bangers and Mash is a beloved British comfort food that brings together juicy sausages, creamy mashed potatoes, and a rich onion gravy. The name “bangers” comes from the tendency of sausages to burst or “bang” while cooking, and the “mash” refers to the fluffy, buttery potatoes that accompany them. This hearty dish is simple yet deeply satisfying—perfect for a cozy family dinner or a weekend treat.

Cooking Time: 40 minutes

Servings: 4

Ingredients:

For the Sausages:

8 pork sausages (traditional British or any thick, quality sausages)

1 tablespoon oil

For the Mashed Potatoes:

2 pounds potatoes, peeled and cut into chunks

½ cup milk (warm)

3 tablespoons butter

Salt and black pepper, to taste

For the Onion Gravy:

2 large onions, thinly sliced

2 tablespoons butter

1 tablespoon flour

1½ cups beef or vegetable stock

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

Instructions:

1. Cook the Sausages:
   
   Heat oil in a skillet over medium heat. Add sausages and cook for 15–20 minutes, turning often, until evenly browned and cooked through. Remove and keep warm.

2. Make the Mashed Potatoes:
   
   Place the peeled potatoes in a pot of salted water. Bring to a boil and cook for 15 minutes, or until tender when pierced with a fork. Drain well, then mash with butter and warm milk. Season generously with salt and black pepper until smooth and creamy.

3. Prepare the Onion Gravy:
   
   In the same skillet, melt butter over medium heat. Add sliced onions and cook slowly for 10–12 minutes until golden and caramelized. Sprinkle in the flour and stir for 1 minute to form a roux. Gradually pour in the stock, stirring constantly, until the gravy thickens. Add Worcestershire sauce and season with salt and pepper.

4. Assemble the Dish:
   
   Spoon a generous portion of mashed potatoes onto each plate. Top with two sausages and pour warm onion gravy over the top.

Tips:

• For extra flavor, try adding a splash of red wine to the gravy while cooking.

• To make it vegetarian, use plant-based sausages and vegetable stock.

• A side of buttered peas or caramelized carrots pairs perfectly with this dish.

Nutrition (per serving):

Calories: 590

Protein: 22g

Carbohydrates: 45g

Fat: 34g

Fiber: 4g

Sodium: 870mg