British pork sausages and sweet onions bathed in a rich beef gravy then plated on top of creamy mashed potatoes. Bangers and mash are British comfort food.
You will find this classic dish on every British and Irish pub menu all over the world. Along with fish & chips and shepherd’s pie, I think bangers and mash are one of the most common British food recognized by everyone. When I ask people what they know about British food, they usually name fish & chips and then bangers and mash. I think most meat eaters love sausages and when they piled on top of mash and swimming in gravy, this is my favorite comfort food and I always have to have them with a side of fresh, sweet garden peas. You can always find a couple of packs of sausages and peas in my freezer, beef stock and onions in the pantry. Keeping these items on hand is a great way to get an easy dinner on the table in 20 minutes, any time, any day. Two of my local supermarkets carry British bangers so I have no problem finding them, but if you can’t find them you can substitute any sausages that you like.
This dish comes together so quickly because everything cooks at the same time. While the potatoes are coming up to a boil, the sausages cook and while they cook the gravy is started by softening onions. Once the onions are softened, beef stock is added along with mustard and Worcestershire sauce, these 2 ingredients make the gravy rich and full of flavor. We had this dish last night I’m so glad I have leftovers for tonight because I’m craving them as I type this.
This bangers and mash recipe first appeared on Food Fanatic, where I am a contributor.
More British recipes:
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- Scotch eggs
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- Classic English scones
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- English crumpets
These look wonderful, Janette! Absolute comfort food! So I’ve always wondered, where did the term ‘bangers’ come from? Is there a story behind name?
That is a good question Kathleen and I’ve not been able to find out why. We use a lot of slang in England so maybe it is just that. Thank you for stopping by 🙂
Bangers are so-called because after the First World War there was little meat in sausages — just scraps, cereal and water — so they sizzled and spluttered a lot when they were frying. It sounded as if there were mini explosions, or bangs, going on, hence the name bangers.
Thank you so much for sharing Suzann 🙂
Janette, you would not believe it – we had bangers and mash for dinner tonight! But the gravy certainly wasn’t anything like as delicious-sounding as yours. Will have you give your version a try!
Aww, thank you Helen. I’m a gravy nut so I really try and make it the best I can 🙂
I have to say, after nearly eight years of living in the UK I still have not taken to bangers and mash. Good quality sausages in a fry up, absolutely. That said, I like the look of the gravy here, might have to give them a try!
Hi Matt, maybe the gravy is the magic you’ve been missing. I know I have to have gravy with my bangers & mash. I miss the sausages in the UK.
Looks wonderful, very delicious! Need to try it soon! Pinned!
Love bangers and mash!! My husband is English and introduced me to this deliciousness. So good.
Thank you for stopping by Natasha. I love them too.