Bangers & Mash– the traditional British dish consisting of sausages, mashed potatoes, and usually served with an onion gravy.
Just like most traditional recipes, everyone has their own version. For my take, we’re serving it with cheesy mashed potatoes, roasted garlic & onions, thyme gravy, and hearty sausages.
Comfort on a plate.
- Servings– Serves 2 (2 sausages & 1 cup mash each)
- Total Time– 1 hour
Bangers & Mash Ingredients:
- Sausages– find a good quality pork sausage. Bratwurst work really well for this.
- Red Onion
- Whole Heads Garlic
- Olive Oil
For Thyme Gravy-
- Butter
- Flour
- Beef Broth
- Heavy Cream
- Dried Thyme
- Salt & Pepper
For Mash-
- Red Potatoes
- Butter
- Heavy Cream
- Irish Cheddar
Equipment Needed:
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How to Make Bangers & Mash:
- Roast Garlic & Onions:
- Preheat oven to 400F. Cut the tops off of each head of garlic bulb and drizzle a bit of oil on top.
- Wrap each garlic bulb in foil and place on baking sheet. Roast for 25 minutes then remove pan from oven and add sliced onions to pan. Drizzle a bit of oil and sprinkle a bit of salt over onions. Continue roasting garlic & onions 20-25 minutes.
- Allow garlic to cool, gently peel and remove garlic cloves from bulb.
- Make Mash: bring a large pot of water to a boil. Gently add potatoes and allow them to boil for 20-25 minutes until tender and easily pierced with a fork. For chunky potatoes use a potato masher to mash potatoes with butter, cream, and cheese.
- Prepare Bangers & Gravy:
- In a skillet heat oil over medium-high heat. Add sausage to pan and cook 4-5 minutes per side until cooked through. Internal temperatures should be at least 160F. Once cooked, set aside sausages on a paper towel lined plate.
- Turn skillet heat down to medium-low and add 2 tbsp of butter to pan & melt. Whisk flour in to butter until a light paste forms. Do not let it brown! Slowly whisk in broth 1/2 cup at a time. Continue whisking until there are no lumps.
- Then whisk in cream, thyme, salt and pepper. Cook and whisk frequently until gravy has thickened slightly, about 5-8 minutes.
- Assemble and Serve: on a plate spread a bed of mash. Top with sausages, onions, garlic, then gravy. Serve and enjoy!
Leftovers:
- Store-store sausages, mash, and gravy in separate containers in the refrigerator for up to 4 days.
- Reheat– Place mash and sausages on a microwave safe plate and microwave for 2 minutes on high. Reheat gravy separately in a sauce pan over low heat. Whisk and heat until warmed through.
More Recipes You Will Love:
- Sticky Toffee Pudding– a traditional British dessert made up of a moist date sponge cake, covered in a rich, decadent toffee sauce.
- Harry Potter World Inspired Egg, Leek, and Mushroom Pasty– flaky pastry wrapped around buttery scrambled eggs, mushrooms and leeks served with breakfast potatoes and fresh fruit.
- Sheet Pan Italian Sausage & Gnocchi– a complete pop-in-the-oven one pan dinner with crispy gnocchi, roasted vegetables, and feta cheese.
Bangers & Mash
Cheesy mashed potatoes, roasted garlic & onions, thyme gravy, and hearty sausages
Equipment
- Knife
- Cutting Board
- Baking Sheet
- Large Pot
- Potato Masher or Food Processor
- Skillet
- Spatula
- Whisk
Ingredients
- 4 large sausage links
- 1 red onion sliced
- 2 heads garlic
- 2 tbsp olive oil
For Thyme Gravy-
- 2 tbsp butter
- 1 tbsp flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- Salt & pepper
For Mash:
- 4-6 small red potatoes
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup Irish cheddar
Instructions
- Roast Garlic & Onions: Preheat oven to 400F. Cut the tops off of each head of garlic bulb and drizzle a bit of oil on top. Wrap each garlic bulb in foil and place on baking sheet. Roast for 25 minutes then remove pan from oven and add sliced onions to pan. Drizzle a bit of oil and sprinkle a bit of salt over onions. Continue roasting garlic & onions 20-25 minutes. Allow garlic to cool, gently peel and remove garlic cloves from bulb.
- Make Mash: bring a large pot of water to a boil. Gently add potatoes and allow them to boil for 20-25 minutes until tender and easily pierced with a fork. For chunky potatoes use a potato masher to mash potatoes with butter, cream, and cheese. For smooth potatoes add ingredients to food processor and blend.
- Prepare Bangers & Gravy: in a skillet heat oil over medium-high heat. Add sausage to pan and cook 4-5 minutes per side until cooked through. Internal temperatures should be at least 160F. Once cooked, set aside sausages on a paper towel lined plate. Turn skillet heat down to medium-low and add 2 tbsp of butter to pan & melt. Whisk flour in to butter until a light paste forms. Do not let it brown! Slowly whisk in broth 1/2 cup at a time. Continue whisking until there are no lumps. Then whisk in cream, thyme, salt and pepper. Cook and whisk frequently until gravy has thickened slightly, about 5-8 minutes.
- Assemble and Serve: on a plate spread a bed of mash. Top with sausages, onions, garlic, then gravy. Serve and enjoy
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