Sausages and Onion Gravy: Bangers and Mash! [Recipe with Video] (2024)

FAQs

What kind of sausage is best for bangers and mash? ›

The Best Sausage for Bangers and Mash

Thick, unaged pork sausages are traditionally used for bangers and mash. A mildly spiced sausage is more common, but feel free to use your favorite sausages when making the dish at home.

Sausage: You'll need a package of pork sausage. Flour: All-purpose flour acts as a thickening agent. Milk: Milk adds richness and works with the flour to create the perfect texture. Seasonings: The gravy is simply seasoned with salt and pepper.

Ingredients and Substitutions

Sausage – Irish bangers would be best, but you can simply substitute for pork sausage.

If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind.

Bangers and mash, also known as sausages and mash, is a traditional British dish consisting of sausages and mashed potato.

What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.

You can add more liquid if the gravy thickens too much. Stir in slowly. The lumps should blend into the gravy during this stage. Simmering usually takes 10 to 15 minutes, but the gravy can cook as long there is plenty of moisture.

Things that you can add to Bangers & Mash if you wish: baked beans but no gravy if you do. Rich onion gravy made with roasted or caramelised onions, with that you can serve almost any veg you want, peas, a bit boring, buttered cabbage, Vichy carrots, runner beans, baton courgettes, cauliflower, the choice is yours.

What alcohol goes with bangers and mash? ›

A Primitivo, an Italian red wine made from the grape of the same name, would be a good match for Bangers and Mash. This wine is known for its bold, fruity flavors, which would complement the richness of the sausages.

A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.

Sausage or Banger

Sausage, a staple in sit-down breakfasts in the U.S. and essential element in a full English breakfast, evolved from the French saucisse and the Latin salsicus.

Bangers, on the other hand, are more savory, containing a greater quantity of herbs like thyme, sage and marjoram, which is one reason why they go so well with mashed potatoes and gravy.

Any good soft pork sausage will do. Bratwurst is a good substitute, or even a mild Italian. You want links of soft sausage in casing, not a harder product like kielbasa or smoked sausage.

Pork. Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

Bangers and mash is a traditional British dish consisting of sausages (bangers) and mashed potatoes (mash), often served with onion gravy.

America, particularly the US, breakfast sausages are pork with very little spicing. Dinner sausages can be almost any meat mixture and spiced fairly heavily.