Classic Bangers and Mash

Indulge in this traditional English meal of Classic Bangers and Mash, a delightful hearty supper that has roasted juicy sausages served over chunky mashed potatoes, then smothered in a caramelized onion gravy!

‘Ello, you beautiful lot! Today, our recipe hails from the US’s motherland, England. As the weather cools down, meals get heavier. With Autumn in full swing, let’s get into a meal that is easy to make on a weeknight but satitating enough for the cold weather.

With a name you won’t forget, Classic Bangers and Mash is a well-known dish from across the pond. “Bangers”, meaning sausages, are pan-roasted before simmering in a deep caramelized onion gravy, served over buttery mashed potatoes. For this particular recipe, freshly made cheddar sausages are the bangers of choice, but you can use any sausage you like, even plant-based!

You can find Classic Bangers and Mash in almost any pub across London. Some serve with mushy peas while others keep it simple. Keep on reading to find out how to make this English pub-inspired supper!

Where Did This Dish Get Its Name?

“Bangers” refers to the sausage used in this dish. You might be wondering how something as simple as sausages are referred to as bangers. That makes sense!

Around the time of WW1, meats were more scarce due to the war. Companies started using fillers inside of sausages to cut down on the amount of meat used. One of the main fillers in sausages was water mixed in with the meat.

Now, we all know that hot oil and water are not a good mix. So, when people in the early 1900s bought the newly-filled sausages, the water content caused them to explode (or bang) when hitting the hot oil. Thus, the term “bangers” was born.

Ingredients in Classic Bangers and Mash

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 fresh sausage links, we used Cheddar Bratwurst
• ½ onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken or vegetable stock, plus 2 tablespoons
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ¼ teaspoon pepper

For the Mash:

• 4-6 large yukon gold potatoes, diced
• 1 tablespoon butter
• ⅛ cup half & half
• 2 tablespoons cream cheese
• ¼ teaspoon Cajun seasoning (optional)
• Salt and pepper, to taste
• Sliced green onions, for garnish (optional)

How to Make Classic Bangers and Mash

Begin with the sausages. In a large skillet, heat the oil and butter over medium-high heat.

Sear the sausages until well browned on each side, about 2-3 minutes per side. Remove to a plate and set aside.

In the hot fat, add the onions and sauté for 15-20 minutes, lowering the heat, if necessary, to caramelize. Stir frequently to prevent burning.

Once the onions are deep in color, add the garlic and 1 cup of the stock. Bring to a simmer, add the sausages back in, and place a lid on the skillet. Allow the sausages to cook through.

Once cooked, stir the rest of the stock in with the cornstarch in a small bowl to create a slurry. Whisk until no lumps remain.

Add the slurry to the pan and simmer, allowing the gravy to thicken. Place over low heat.

Meanwhile, boil your potatoes until tender. Drain and add the butter, cream, cream cheese, Cajun seasoning, salt, and pepper. Mash using a potato masher until you have your desired consistency.

To serve, spoon a mound of mashed potatoes on a plate. Place a sausage link on top, followed by the onion gravy. To garnish, slice some green onions over the top.

Enjoy!