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

FAQs

What is the best sausage for bangers and mash? ›

Sausage – Irish bangers would be best, but you can simply substitute for pork sausage. Onions – Yellow onions work great; however, you can use sweet or white onions as well. Butter – This will be used for searing the sausage, Wine – This part is optional, but wine is used to make a rich sauce.

Although a variety of sausages can be used, bangers are usually a mild, fresh pork sausage made with a bread filler and seasoned with spices that may include pepper, thyme, sage, nutmeg and mace and stuffed into a natural casing.

Bangers and mash is a quintessential British dish of sausage and mashed potatoes, typically served with onion gravy. It's roots extend to Ireland where you'll find the dish in many local pubs. I found “Irish Style Banger Sausages” at my whole foods and knew I had to try them out.

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.

bangers and mash, a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). It is traditionally served with onion gravy.

Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.

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

You might be wondering how sausages ended up with the nickname "bangers." It dates back to World War I, when food shortages necessitated the use of fillers (mostly water) in meat. The high water content and tight casings often caused the sausages to explode during cooking. The term was widespread by World War II.

It may also be called back bacon or rashers. The term rashers may also be used as in “rashers of bacon,” meaning individual slices. Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon.

What Is Bangers and Mash? Bangers and mash is a traditional British dish that consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy.

What is British slang for bangers? ›

Unsourced material may be challenged and removed. Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper.

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.

Its most distinctive feature is that, unlike other sausages, it is not linked but long and coiled. Traditional Cumberland Sausage is cylindrical in shape when at full length but the final product is coiled to produce its distinctive spiral shape.

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.

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.

For a beef sausage, brisket, chuck or silverside cuts from free range cattle are the best. Again, they have an excellent natural fat content so you might be able to get away without the need for any added fat. For a chicken sausage try experimenting with a combination of thigh (with skin) and breast.