Ah, Bangers and Mash—the ultimate British comfort food! Let’s break it down:
Dish Components
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Bangers (Sausages)
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Typically pork sausages, but beef or a mix can be used.
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“Banger” comes from how sausages used to pop or “bang” while cooking.
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Pan-fried, grilled, or oven-roasted until golden brown.
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Mash (Mashed Potatoes)
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Creamy mashed potatoes, often enriched with butter and milk or cream.
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Smooth and buttery, the perfect base for the sausages.
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Onion Gravy
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Made from caramelized onions, beef or chicken stock, and a bit of flour to thicken.
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Sometimes a splash of Worcestershire sauce is added for depth.
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Rich, savory, and poured generously over both sausages and mash.
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Assembly
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Cook the sausages until browned and cooked through.
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Prepare creamy mashed potatoes.
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Make a rich onion gravy while the mash cooks.
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Plate the mash, place sausages on top, and pour gravy over everything.
Serving Suggestions
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Serve with steamed peas or carrots for a traditional touch.
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A sprinkle of fresh parsley on top adds a pop of color.
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Great for a cozy dinner or pub-style meal at home.
If you like, I can give a full, step-by-step recipe that makes the mash ultra-creamy, the sausages perfectly browned, and the onion gravy rich and flavorful.