Bangers and Mash | Sausages with Mashed Potato

Beef Sausages with Mashed Potatoes, also known as Bangers and Mash, has been a classic British staple meal  enjoyed by millions of families around the Commonwealth, it is also a common pub meal that is easy to prepare. This hearty meal consists of juicy beef sausages served on a bed of creamy soft mashed potatoes and on occasions lashed with gravy is a favourite for many people and families.

Whether cooking for yourself or your family, bangers and mash are a cost effective option to enjoy any day of the week. Interestingly, the term “bangers” is a British slang term used around World War 1 for sausages, it originates from the days when meat shortages resulted in sausages being made with a number of fillers, such as assorted fats, offal and water, which was prone to bursting open during cooking with a loud “bang!”. Although modern sausages skins are now more resilient today, the name has stuck around.

Here’s what you’ll need to get your version of banger and mash on:

Ingredients

For the sausages

6-8 good quality beef sausages
1 tablespoon olive oil

For the mash

1.5kg potatoes (Maris Piper or King Edward recommend)
A good knob of butter
Splash of milk or cream (around 125ml)
Salt and pepper to taste

Optional extras

Onion gravy (recipe below)
Chopped fresh herbs like chives or parsley

Bangers and Mash Tips

• Use good quality sausages for the best flavour. Look for ones with a high meat content.
• Don’t overcrowd the pan when cooking the sausages. This will stop them from browning properly.
• Use a potato ricer or mash the potatoes while they’re still hot for a creamy consistency.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.

What’s for Dinner? Discover countless recipe ideas here at BellyBelly.

Directions

Cook the sausages 

1. Heat the olive oil in a large frying pan over medium heat. 
2. Add the sausages and cook for 10-12 minutes, turning regularly, until golden brown all over and cooked through. Ensure to watch them well as they get closer to being done, as they may burn. 

Boil the potatoes 

1. While the sausages are cooking, peel and chop the potatoes into even-sized pieces. 
2. Place in a large pot, cover with water and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes or until tender.
4. Drain the potatoes and allow them to partly dry before mashing them.

Mash the potatoes 

1. Drain the potatoes well and return them to the pot.
2. Mash with a potato masher or potato ricer, ensuring that there are no lumps. 
3. Add the butter, milk or cream, salt, and pepper.
4. Continue to mash until it is all mixed through and it is smooth and creamy.
   
5. Some may want to stir through the finely chopped chives at this stage to give the mash a lovely taste.

Serve 

1. Serve the sausages on a bed of mashed potatoes. 
2. Spoon over some onion gravy and garnish with chopped herbs (optional).

Onion Gravy (Optional)

1. While the sausages are cooking, finely chop one onion. 
2. Fry the onion in the pan used to cook the sausages until softened. 
3. Add a tablespoon of flour and cook for a minute. 
4. Gradually whisk in 400ml of beef stock and bring to a simmer. 
5. Cook for 5-10 minutes or until thickened. 
6. Season with salt and pepper to taste.

Enjoy your bangers and mash! This simple yet satisfying dish is perfect for feeding a crowd.

Want to know more about what’s in your bangers? Check out this informative article from CHOICE about the ingredients commonly found in sausages.