Bangers and Mash
Classic bangers and mash: seared pork sausages, creamy mash, and quick gravy. Easy tips for smooth potatoes, flavorful gravy, and make-ahead storage.
Classic British recipe. Serve this with a pint of ale.
Submitted by: TERESA from MARLTON, NJ
Yield: 4
- Use mild pork sausages and brown them well for flavor; you can oven-roast as an alternative.
- Boil waxy potatoes until tender and mash with warm butter and milk for a creamy texture.
- Enhance packet gravy with pan juices or make a quick roux-based gravy from stock for deeper flavor.
Spices
Featured in this Recipe
Preparation Instructions:
Fry pork sausages in a little oil until golden brown.
Boil potatoes until soft, drain and mash with butter, milk and salt.
Make gravy by packet instruction, adding a little juice from the sausages.
Serve sausages on top of mashed potatoes, with gravy poured over. Goes well with a side of vegetables or mushy peas.
thespicehouse.com
More About This Recipe
Any mild pork sausages, such as Bob Evans, will work for this recipe.
Frequently Asked Questions
What type of sausages work best?
Mild pork sausages are traditional and work well. Any whole-link pork sausage labeled for grilling or frying is fine. Avoid patties. If using stronger-flavored sausages, reduce extra seasoning so they do not overpower the mash.
Can I cook the sausages in the oven instead of frying?
Yes. Preheat oven to 400°F (200°C). Place sausages on a tray and roast 20 to 25 minutes, turning once, until evenly browned and a meat thermometer reads 160°F (71°C) for pork.
How do I get smooth, creamy mashed potatoes?
Use waxy potatoes or a mix of waxy and floury. Drain well, then mash while hot. Warm the butter and milk before adding. For very smooth mash, press potatoes through a ricer or use a hand mixer briefly on low to avoid gluey texture.
How can I improve the flavor of packet gravy?
Use a little sausage pan juice or browned bits to boost flavor. Prepare the packet gravy with stock or a mix of stock and water instead of only water. A splash of Worcestershire sauce or a teaspoon of mustard can add depth.
How do I make a simple gravy from scratch?
Melt 2 tablespoons butter, stir in 2 tablespoons flour to make a roux and cook 1 to 2 minutes. Gradually whisk in 1 to 1 1/2 cups beef or chicken stock until smooth. Simmer until thick, then season and add a spoonful of pan juices or Worcestershire sauce.
Can I make a vegetarian version?
Yes. Swap pork links for plant-based sausages and use vegetable stock for gravy. Mushroom gravy is a tasty alternative: sauté chopped mushrooms and onion, then add a little flour and vegetable stock to form the gravy.
How should I store and reheat leftovers?
Keep components in airtight containers. Refrigerate up to 3 to 4 days; freeze up to 2 months. Reheat mash gently with a splash of milk in the microwave or on the stove. Reheat sausages and gravy separately for best texture.
What type of sausages work best?
Mild pork sausages are traditional and work well. Any whole-link pork sausage labeled for grilling or frying is fine. Avoid patties. If using stronger-flavored sausages, reduce extra seasoning so they do not overpower the mash.
Can I cook the sausages in the oven instead of frying?
Yes. Preheat oven to 400°F (200°C). Place sausages on a tray and roast 20 to 25 minutes, turning once, until evenly browned and a meat thermometer reads 160°F (71°C) for pork.
How do I get smooth, creamy mashed potatoes?
Use waxy potatoes or a mix of waxy and floury. Drain well, then mash while hot. Warm the butter and milk before adding. For very smooth mash, press potatoes through a ricer or use a hand mixer briefly on low to avoid gluey texture.
How can I improve the flavor of packet gravy?
Use a little sausage pan juice or browned bits to boost flavor. Prepare the packet gravy with stock or a mix of stock and water instead of only water. A splash of Worcestershire sauce or a teaspoon of mustard can add depth.
How do I make a simple gravy from scratch?
Melt 2 tablespoons butter, stir in 2 tablespoons flour to make a roux and cook 1 to 2 minutes. Gradually whisk in 1 to 1 1/2 cups beef or chicken stock until smooth. Simmer until thick, then season and add a spoonful of pan juices or Worcestershire sauce.
Can I make a vegetarian version?
Yes. Swap pork links for plant-based sausages and use vegetable stock for gravy. Mushroom gravy is a tasty alternative: sauté chopped mushrooms and onion, then add a little flour and vegetable stock to form the gravy.
How should I store and reheat leftovers?
Keep components in airtight containers. Refrigerate up to 3 to 4 days; freeze up to 2 months. Reheat mash gently with a splash of milk in the microwave or on the stove. Reheat sausages and gravy separately for best texture.
Comments