Gourmet Bangers & Mash

Gourmet Bangers & Mash

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 2-3

    • About This Recipe

    “Bangers & Mash is a traditional English dish that’s simple, cheap and filling. No need to be excluded from enjoying this treat if you’re vegetarian — just try some of the many meat-free sausages available. In England, Quorn sausages are a favourite of mine but the Linda McCartney brand sausages are also good.”

    Ingredients

  • 6plump sausages
  • 4 -6largepotatoes, peeled and quartered
  • salt
  • 1/2 cupmilk
  • 2tablespoonsbutter
  • nutmeg
  • 2onions, finely sliced
  • 1tablespooncooking oil
  • 1tablespoonflour
  • 1teaspoonDijon mustard
  • 1/2 glasswine
  • 1/2 chicken stock cube, dissolved in 300 ml water
  • salt and pepper, to taste

    • Directions

  • Grill or fry the sausages.
  • The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
  • Meanwhile, boil the potatoes until tender.
  • Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
  • For the gravy, heat oil in a frying pan and sauté onions until nicely browned.
  • Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
  • Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.

    • Reviews

  • “This made for a tasty, easy family dinner, and I particularly liked the light touch of nutmeg in the mashed potatoes. However, the gravy wasn’t as robust as I had hoped; next time I think I will use beef stock instead of chicken, red wine instead of the white I used, and maybe add some chopped mushrooms. I baked the sausages at 350 and they were perfect after 30 minutes. Thanks for posting!”

  • “I just made a vegetarian version of this recipe using smoked apple sage vegetarian sausage, red potatoes (smashed with almond milk and Earth Balance spread, salt and pepper.The onion gravy was really good made with a splash of beer (not wine), horseradish mustard (only choice) and Not Chick’n bouillon cubes and water.Amazing meal.My husband had regular sausage but ate the vegan gravy with no problem!Thanks for the gourmet recipe.”

  • “I had never had Bangers and Mash before and decided to give this recipe a try when I found Bangers at a local sausage company.It is wonderful!My family asks me to make this at least once a month now and I double the amount of the onion gravy because we all like it so well.”

  • “This is one of those recipes that is SO MUCH BETTER than you would expect from the simple ingredients.Every week our family has “International Night”, where we pick a country and make new, traditional dishes from that area.Sometimes we are lucky and come across a recipe that not only represents the cuisine from an area, but adds to my collection of family friendly and healthy recipes- and this is one!Everyone in the family loved this recipe, even the picky kids…..I will make this over and over again.Thanks for sharing!P.S.I used Chicken and Apple Sausages from the Whole Foods meat counter, and used Chardonnay for the wine in the gravy.”

  • “After all the times I’ve made this, I just realised I never reviewed it.Obviously we love it!I use white wine when making this.Never really thought to go the red wine/beef stock route because I think the white goes more naturally with it.Thanks Sackville!”

  • “Wow, this was excellent!I took the red wine and beef broth route to make the gravy and although my DS did not want any part of the gravy (he stated it smelled like wine) both DH and myself enjoyed it throughly.Does remind me of our journey through England a few years ago…..miss that!”

  • “I just realized that I hadn’t reviewed this recipe although I’ve made it a number of times now.I’ve made it both ways.I used chicken broth and white wine first then tried it with beef broth and red wine.I think I like it just a bit better with the red wine as the flavor reminded me of the bangers and mash I had at a pub near Trafalgar Square!!.But making it with the chicken broth is very good too.This has become a staple comfort food in our house.Thank you so much for sharing!”

  • “Excellent. I became a fan of bangers and mash a few years ago in London and have craved it since. Thanks for posting.I will be enjoying this often! So easy to make too. “

  • “Outstanding gravy!We picked up a couple packages of “Jolly Good” bangers from a British tea house nearby and served them with mashed potatoes and peas — fabulous!Thank you for an onion gravy I can now rely on!”

  • ” I felt like I was back in London in that Pub in Picadilly! Loved the recipe, the touch of nutmeg in the potatoes is very nice.I am lucky that we have a very special butcher that makes real English Bangers (among many other wonderful sausages).This is comfort food all I needed were English mushy peasThanks Sackvillegirl for bringing back memories while I enjoyed a very tasty dinner”

  • “My husband & I enjoyed this very much.Didn’t have dijon mustard, used honey mustard instead.Was a very easy to make.The nutmeg was a pleasant addition in the mashed potatoes.Will make again, is truly comfort food!Thanks for posting”

  • “WOW great comfort food!!My sausages took 30 minutes in the oven and I used beef stock and red wine for a very delicious gravy! Just made half a recipe for the two of us and I had some no fat sour cream I needed to use up so I replaced the milk with it, loved the touch of nutmeg. This will become a 1st choice when we’re looking for comfort food, thanks for sharing!! — posted Oct 20, 2004”

  • “I looked for this recipe after seeing and episode of The Andy Griffith Show. Malcom Mariweather left Bangers and Mash in the fridge. I enjoyed making a new dish and the family REALLY enjoyed eating it. Thanks for posting!”

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