Classic Bangers and Mash, with sour cream mashed potatoes and an easy onion and mustard gravy. A delicious and easy weeknight meal!
Why you’ll love these bangers and mash!
It’s hard not to be amused by the name Bangers and Mash, isn’t it? And when you say it in your head, do you say it with a bad British accent? Or is it just me? For the uninitiated, Bangers and Mash is simply sausages with mashed potatoes, often served with a gravy.
Ever wonder where the name “Bangers” came from? Apparently during the war, sausages were made with more water to make up for the lack of other ingredients, and they had a tendency to explode when heated over too high a heat. Hence the term “bangers”, and a visual that frankly, quite amuses me :)
Beyond the fun name, simple, classic bangers and mash is perfect comfort food, especially when combined with a nice onion gravy. As all the parts of the meal can cook at the same time, this easy meal can be ready in just 30 minutes!
Ingredients and Substitutions
Sausage – in my part of the world, it is possible to find sausage labelled “Bangers” at the grocery store. That said, any nice pork sausage will work fine here.
Cook’s Notes
All three components of this dish can cook away at the same time, so it speeds up the process to about 30 minutes total from start to finish. Ideal for a quick weeknight meal.
I’ve included my method for cooking sausage in the instructions. It’s basically poaching them a bit until the water eventually evaporates and then they’re left to finish cooking and brown nicely in a dry-ish pan (the bit of oil sticks around after the water evaporates). Again, if you have another method for cooking sausage, freel free to use that.
Get the Recipe: Bangers and Mash with Onion Gravy
Ingredients
- 4 pure pork sausages
- 2 teaspoons olive oil
- 1 cup water
Sour Cream Mashed Potatoes:
- 2 lbs. boiling potatoes, peeled or washed and unpeeled
- Salt, for boiling water
- 1 cup milk
- 4 Tablespoons unsalted butter
- 1/3 cup sour cream
- Salt and freshly ground pepper
Onion and Mustard Gravy:
- 1 medium onion, peeled and thinly sliced
- 1 Tablespoon vegetable oil
- 1 Tablespoon butter
- 1 teaspoon white sugar
- 1 teaspoon balsamic vinegar
- 1 1/2 cups beef stock or broth
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- 2 teaspoons whole grain or Dijon mustard
- Salt and black pepper
Instructions
For the sausage:
- Heat oil and 1 cup of water in a skillet over medium-high heat. Add sausage and cook, turning regularly for about 15 minutes, or until browned and cooked through. (Water will eventually evaporate, leaving the bit of oil to brown the sausage).
For the Mashed Potatoes:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water with enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain. Mash the potatoes, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, a sprinkling of salt and some freshly ground pepper. Stir to combine. Taste for seasoning and add more, if necessary.
For the Onion Mustard Gravy:
- Melt the oil and butter in a large saucepan over medium-low heat. Add the onion and cover with a lid. Cook for about 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid again and cook another 5 minutes.Add the stock and boil gently uncovered for 5 minutes.
- In a small bowl mix the cornstarch with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, add the mustard, raise the heat to medium-high and boil for 10 minutes, stirring occasionally or until the gravy is slightly thickened. Season with salt and pepper to taste. Keep warm until ready to serve.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This turned out very delicious! I loved every bite of it and so did my husband. Thank you!
You’re welcome! So glad you enjoyed it :)
I’m late to the party but I wanted to let you know this was awesome! My hubby brought home bangers from Costco prior to St Patrick’s day knowing we would be out of town yet wanting to celebrate, with our daughter who keeps trying to reproduce what she had in England and me not knowing what a banger was I went looking for a recipe and here this was! I’ve got quite the reputation at home now with all your awesome recipes! To name a few your meat lovers pizza, your rolls with artichoke dip, these bangers, the flat bread that I just keep changing up for whatever venue! Thank you for bringing some fresh air to my stale kitchen!
So glad you enjoyed it, Lisa and thanks so much for coming back to let me know :) Glad you like the pizza, dip and flatbread, too (I’m still in love with that flatbread!)
Aw man! I just tried an onion-gravy recipe over the weekend that was a bust. I think my bourbon on an empty stomach while I was cooking got ahead of me, and I mis-read the recipe and added like six onions instead of just one! I know, it seems so elementary ;) This sounds just wonderful, my husband is a huge meat-n-potatoes fan, and I am a sausage — excuse me, “bangers” :) — fan!
Thanks Sophie. This gravy is really delicious for a super simple recipe. Great with the sausage!
Oh, how we love Bangers and Mash at House Morell… had no idea where the name came from… thanks! Gorgeous presentation in the little square skillet by the way…
Thanks MB. We do too, especially when we find some great sausage.
What a comforting meal, the mustard gravy sounds just perfect with sausage!
Thanks Laura. Definitely comfort food.
I love your square cast iron skillet! Also, the onion gravy and mustard gravy sounds absolutely delicious.
Thanks Anna. And the gravy is delicious. Goes really nicely with the pork sausage.
I’m going to try this for supper tonight. It looks like the ultimate comfort food. Thanks!
Enjoy, Karen!