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

FAQs

What type of sausage is used for bangers and mash? ›

Bangers and mash consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. While lamb or beef sausages can be used, the most traditional choice is pork – specifically the Cumberland variety, a type of pork sausage seasoned with pepper, thyme, sage, nutmeg and cayenne.

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.

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. But use your own judgment.

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.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.

For an additional kick, add a pinch or two of red pepper flakes along with the seasonings. Onions/Garlic can be sautéed with the sausage as well. If the gravy becomes too thick, add a splash of milk.

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

Red wine, in my opinion, is best drunk as it is. Cider though is just lovely served warm with festive spices. In my version, I add chilli, peppercorns and star anise for an extra spicy kick.

Bangers and mash is a traditional British dish consisting of sausages (bangers) and mashed potatoes (mash), often served with onion gravy. While the dish is a popular comfort food throughout the year in the UK, it has a special significance on St. Patrick's Day.

Do you cook sausage or onion first? ›

Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes.

Sausages were made with cheap ingredients and high levels of water, which meant that they had a tendency to explode during cooking as the water turned to steam. 'Bangers' today are far less likely to explode. 'Mash' of course, refers to mashed potatoes.

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.

Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States.

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.

Why Are They Called Bangers ? British sausages being called bangers seems to be a historical legacy, a colloquial term left over from war time when sausages sometimes exploded in the pan when you cooked them.

Our sausage patties come from the Purnell family, who still make sausage the whole hog way, using only premium cuts, just like their Grandpa Fred did when he started back in 1932.