Bangers and Mash (Sausage with Onion Gravy): A British Classic

When it comes to British comfort food, few dishes are as iconic and satisfying as Bangers and Mash. This hearty meal consists of sausages (“bangers”), served with creamy mashed potatoes (“mash”), all drenched in a rich, flavorful onion gravy. It’s a beloved staple of British pubs, home kitchens, and traditional Sunday dinners. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this classic recipe is a must-try!

Why Is It Called “Bangers and Mash”?

The term “bangers” originated during World War I, when sausages were made with a higher water content due to meat shortages. As a result, they would sometimes “bang” or pop while cooking, giving them their quirky name. “Mash”, of course, refers to the smooth, buttery mashed potatoes that perfectly complement the sausages and gravy.

Today, modern sausages are made with high-quality meats and seasonings, but the name “bangers” has stuck, making this dish a timeless British favorite!

Ingredients

For this classic Bangers and Mash recipe, you’ll need:

For the Sausages (“Bangers”)

6 pork sausages (or beef sausages, if preferred)
1 tablespoon vegetable oil or butter

For the Mashed Potatoes (“Mash”)

4 large potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup warm milk
Salt and black pepper, to taste

For the Onion Gravy

2 tablespoons butter
2 large onions, thinly sliced
1 tablespoon flour (for thickening)
1 ½ cups beef broth (or vegetable broth)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
Salt and black pepper, to taste

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