United Kingdom Bangers and Mash with Onion Gravy
Typically used to describe a fat, mild English sausage, the term banger first came into use in Britain around World War I, when meat rationing led to sausages with a higher water content that popped as they cooked. Bangers no longer bang, but bangers and mashed potatoes are still a classic comfort food, popular as a weeknight supper and often served in pubs. Gravy and green peas are common accompaniments.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (907 g) good-quality pork sausage
- 1 Tbsp (15 ml) vegetable oil
- 2 lbs (907 g) gold or russet potatoes, peeled and quartered
- 1/3 cup (80 ml) milk
- 2 Tbsp (30 g) butter
- Salt, to taste
- Ground black pepper, to taste
- 2 Tbsp (30 g) butter
- 1 Tbsp (15 ml) olive oil
- 2 red onions, finely sliced
- 1½ tsp (7.5 ml) all-purpose flour
- 1 tsp (5 ml) red wine vinegar
- 1 cup (240 ml) full-bodied red wine, such as shiraz
- 1 cup (240 ml) beef stock
Directions
- Preheat oven to 400°F (200°C).
- Toss sausages with vegetable oil in a roasting pan.
- Spread sausages in a single layer and bake for 30 minutes, turning halfway through.
- Place potatoes in a saucepan, add water to cover, and bring to a boil.
- Simmer potatoes until tender, drain, and return to the saucepan.
- Add milk and butter, mashing until smooth.
- Season to taste with salt and black pepper.
- Melt butter with olive oil in a wide shallow saucepan over medium heat.
- Add onions and sauté, stirring often, until soft and translucent.
- Add flour and cook for 2–3 minutes.
- Add vinegar and cook, stirring frequently, until the liquid has evaporated.
- Pour in red wine and beef stock and bring mixture to a boil.
- Simmer over low heat until gravy thickens, about 10 minutes.
- Season with salt and pepper.
- Serve sausages over mash with gravy over everything.
For Sausages:
For Mash:
For Gravy:
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