The next time you’re in need of serious comfort food, look no further than Bangers & Mash. Succulent savory sausages nestled on a bed of buttery white cheddar mashed potatoes, all doused in a rich homemade garlic onion gravy.
Why You’ll Love it:
- Easy to Find Ingredients– this recipe uses only simple ingredients, easily found in most grocery stores.
- Ultra-Comforting– with creamy, cheesy mashed potatoes and hearty sausages drenched in a rich brown gravy, this dish is warming and cozy in all of the right places.
- Great for Holidays– not only is it comforting but this recipe can also be easily made in large batches, making it a great choice for holiday dinners such as Thanksgiving and Christmas.
- Flavorful– garlic, cheddar, onion, oh my!
What are Bangers & Mash?
Bangers and Mash, also known as sausages and mash, is Great Britain’s most popular comfort food and pub menu favorite traditionally made with sausages and mashed potatoes served with onion gravy and fried peas.
The term “Bangers” is slang in Great Britain for sausages. This term often refers to a particular type of sausage consisting of ground pork, bread filler, and a blend of herbs and spices such as thyme and nutmeg.
So why ‘bangers’? During World War I, meat shortages led to sausages being filled with more ‘filler’ ingredients such as bread and water. When put to the heat, the extra moisture would cause the filling to explode from the casing. Bang!
Ingredient Notes:
Find the full list of ingredients & amounts in the recipe card below.
- Sausages– classic Bangers or Irish sausages can be difficult to find in the U.S. but you can use your favorite good quality pork sausage. Even Bratwurst or Italian sausage work for this recipe.
- Red Potatoes– I use red potatoes because I like to leave the skin in the mash. It adds a touch of fiber and color. Yukon or russet can also be used.
- Sharp White Cheddar– adds a ‘zing’ to the mash. Use a block of cheese and grate your own for the best consistency.
- Garlic Onion Gravy– onions and garlic not only add flavor to the gravy, but also gives it texture.
- This gravy also contains a touch of white wine to amp up the flavors and an extra pad of butter to create a smooth velvety texture.
- Broth– typically beef broth is used for brown gravy to give it a deep robust flavor. To lighten up the gravy, use chicken broth or a combination of both.
- Flour– is used to thicken the gravy.
Substitutions & Variations:
- For those who don’t eat red meat, this recipe is fantastic with bone-in chicken thighs!
- To make vegetarian, substitute beef broth with vegetable broth and use vegetarian sausage links.
- Mashed Potato Variations:
- Add sour cream for an added tang and creaminess.
- Try a combination of whole milk and heavy creamy for a rich decadence.
- Try making Colcannon (a traditional Irish mash with cabbage or kale) with this helpful article from Simply Recipes.
- Onion Gravy Variations:
- For an even deeper flavor, try substituting the white wine with Guinness beer or red wine.
- For an even bolder flavor, try adding a dash of Dijon mustard and/or Worcestershire sauce.
- For a touch of sweetness, add honey or brown sugar.
Tips & Recipe Notes:
- Avoid lumpy gravy by adding only a little of the beef broth to the flour & onion mixture to start. Stir until pasty and no flour lumps remain, then stir in remaining beef broth.
- Avoid cutting potatoes too small. Small pieces absorb too much water causing a sticky mash. Shoot for around the size of two inches.
- Overcooking potatoes or not draining them well enough are common mistakes that will also cause a sticky mash due to the starch released and left behind. Returning the cooked potatoes to the pot for a minute after draining helps avoid this.
- Mash potatoes with a potato masher or by hand while they’re still hot. Avoid appliances such as an electric mixer or food processor that overwork potatoes.
- Add milk gradually to allow potatoes time to absorb the liquid.
- Leftover mash and gravy can be stored in the refrigerator for up to 3 days. For best results, store separately in air tight containers.
- When reheating leftover mash, add a splash of milk to regain the creamy texture.
- Grate your own cheese instead of using pre-shredded. Pre-shredded cheese is often tossed in a preservative that affects the texture and melting consistency.
- For sweeter jammy onions, caramelize on low for more time around 40-45 minutes.
More Sausage Recipes You Will Love:
- Sheet Pan Turkey Sausage, Broccoli, & Gnocchi
- Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells
- Tomates Farcies (Sausage & Herb Stuffed Tomatoes)
- Classic Potato Bread & Spicy Sausage Stuffing
- Easy Spicy Sausage & White Bean Soup
- Creamy Sausage, Kale, & Ravioli Soup
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
Bangers & White Cheddar Mash with Garlic Onion Gravy
The next time you're in need of serious comfort food, look no further than Bangers & Mash. Succulent savory sausages nestled on a bed of buttery white cheddar mashed potatoes, all doused in a rich homemade garlic onion gravy.
Ingredients
- 8 sausages of choice
- Fried peas optional
- Chives for garnish
- Salt & pepper
For White Cheddar Mash:
- 2 lbs red potatoes
- 6 tbsp salted butter cut into pieces
- 1 cup whole milk
- 1/3 cup grated sharp white cheddar cheese
For Gravy:
- 3 tbsp salted butter divided
- 2 cups red onion sliced
- 4-6 cloves garlic sliced
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 4 tsp flour
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 cup beef broth
Instructions
- In a large frying pan/skillet heat a touch of cooking oil over medium high heat. Add sausages and cook, turning to brown all sides until cooked through. Cook time will depend on size and type of sausage, but on average 5-6 minutes per side. Remove sausages onto a paper towel lined plate until ready to serve.
For Mash:
- Wash potatoes and pat dry. Cut into quarters and add to a large stock pot. Cover potatoes with water and bring to a boil. Add a sprinkle of salt and boil uncovered 20-25 minutes until potatoes are easily pierced with a fork.
- Drain potatoes, then add back to stock pot over high heat to evaporate any excess water. Remove from heat and use a potato masher to mash potatoes.
- Add cut butter and mash again to combine. Add 1/4 cup whole milk and a sprinkle of cheese. Gently mash to combine. Repeat this process until desired texture is reached, being careful not to overwork potatoes. Season with salt & pepper to taste.
For Gravy:
- Melt 1 1/2 tbsp butter in a pot over medium-low heat. Add sliced red onions and toss in melted butter. Cook red onions, stirring often, 15 minutes.
- Add sliced garlic and continue cooking 10-15 minutes until onions and garlic are tender and browned.
- Stir in onion powder, dried thyme, and ground sage, followed by flour. Add white wine and chicken broth. Whisk until no flour lumps remain.
- Whisk in beef broth. Turn up heat, and continue whisking until gravy has thickened. Remove gravy from heat and whisk in remaining 1 1/2 tbsp butter until melted to create a velvety finish.
Plate and Serve:
- Add a scoop of mashed potatoes to a plate, top with fried peas (optional), 2 sausages, and a scoop of gravy. Garnish with chopped chives and enjoy.
Notes
- Sausages– classic bangers or Irish sausages can be difficult to find in the U.S. but you can use your favorite good quality sausage. Even Bratwurst or Italian sausage work for this recipe.
- Mash Notes:
- I use red potatoes because I like to leave the skin in the mash. It adds a touch of fiber and color. Yukon or russet can also be used.
- Avoid cutting potatoes too small. Small pieces absorb too much water causing a sticky mash. Shoot for around the size of two inches.
- Overcooking potatoes or not draining them well enough are common mistakes that will also cause a sticky mash due to the starch released and left behind. Returning the cooked potatoes to the pot for a minute after draining helps avoid this.
- Mash potatoes with a potato masher or by hand while they’re still hot. Avoid appliances such as an electric mixer or food processor that overwork potatoes.
- Add milk gradually to allow potatoes time to absorb the liquid.
- Grate your own cheese instead of using pre-shredded. Pre-shredded is often tossed in a preservative that affects the texture and melting consistency.
- Gravy Notes:
- Adding the broth in stages helps to avoid lumpy gravy.
- For sweeter jammy onions, caramelize on low for more time around 40-45 minutes.
- Leftover mash and gravy can be stored in the refrigerator for up to 3 days. For best results, store separately in air tight containers.
- When reheating leftover mash, add a splash of milk to regain the creamy texture.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 745kcalCarbohydrates: 57.8gProtein: 19.4gFat: 48.3gFiber: 6.1gSugar: 10.8g
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