The next time you crave true comfort food, try Bangers & Mash: savory sausages nestled on a bed of buttery white cheddar mashed potatoes and finished with a rich homemade garlic-onion gravy.
Why You’ll Love It
- Simple Ingredients – this recipe uses basic pantry items and easy-to-find produce and proteins.
- Comforting and Satisfying – creamy cheddar mashed potatoes paired with hearty sausages and a savory brown gravy make this a warm, filling meal.
- Scales Easily – the recipe adapts well for larger batches, making it a good choice for family dinners or holiday gatherings.
- Bold Flavor – the combination of garlic, onion, herbs, and sharp white cheddar gives the dish depth and personality.
What Are Bangers & Mash?
Bangers and Mash—also called sausages and mash—is a beloved British comfort-food classic. Traditionally served in pubs, it features sausages and mashed potatoes accompanied by onion gravy and often served with peas.
The slang term “bangers” refers to sausages and dates back to times when sausages sometimes contained fillers that caused them to burst or “bang” when cooked. Today, any good-quality pork sausage works beautifully for this dish.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Sausages – use your favorite high-quality pork sausages. If you prefer another flavor profile, bratwurst or Italian sausages also work well.
- Red Potatoes – red potatoes hold their shape and their skins add color and fiber if you prefer a rustic mash. Yukon Golds or russets are fine alternatives.
- Sharp White Cheddar – freshly grated sharp cheddar adds a tangy finish. Grate from a block for best melting and texture.
- Garlic-Onion Gravy – the onions provide body and sweetness while garlic adds aromatic depth.
- A splash of dry white wine brightens the gravy; you can substitute a dark beer or extra broth for a different profile.
- Beef broth gives a robust brown-gravy flavor; use chicken or combine broths to lighten it if desired.
- Flour is used to thicken the gravy into a smooth, spoonable sauce.
Substitutions & Variations
- Prefer poultry? Bone-in chicken thighs can replace sausages for a different but equally satisfying main.
- To make this vegetarian, swap beef broth for vegetable broth and use plant-based sausages.
- Mashed Potato Ideas:
- Add sour cream for tang and extra creaminess.
- Use a mix of whole milk and heavy cream for a richer mash.
- For a traditional Irish twist, try Colcannon-style mash by folding in cabbage or kale.
- Gravy Tweaks:
- Replace white wine with Guinness or red wine for deeper, more robust gravy flavors.
- Add a splash of Dijon mustard or Worcestershire sauce for extra complexity.
- For a touch of sweetness, stir in a small amount of honey or brown sugar.
Tips & Recipe Notes
- To avoid lumpy gravy, combine flour with a small amount of broth first, whisking to a smooth paste before adding the remaining liquid.
- Cut potatoes into even, moderate-sized pieces (about two inches) so they cook uniformly and don’t absorb excess water.
- Drain potatoes well and briefly return them to the hot pot to evaporate residual moisture—this helps prevent a gluey mash.
- Mash potatoes by hand while hot using a potato masher; avoid electric mixers or food processors, which can overwork and gum up the potatoes.
- Add milk gradually so the potatoes absorb liquid and reach the desired texture without becoming runny.
- Store leftover mash and gravy separately in airtight containers in the refrigerator for up to three days. Reheat the mash with a splash of milk to restore creaminess.
- Grate cheese from a block rather than using pre-shredded cheese for better melting and texture.
- If you prefer very sweet, jammy onions, caramelize them low and slow for 40–45 minutes.
More Sausage Recipes You Might Enjoy
- Sheet pan sausage with broccoli and gnocchi
- Cheesy pumpkin and sage sausage stuffed pasta shells
- Sausage and herb stuffed tomatoes
- Potato bread and spicy sausage stuffing
- Spicy sausage and white bean soup
- Creamy sausage, kale, and ravioli soup
If you try this recipe, please leave a star rating and a short review in the recipe card below. Your feedback helps others discover this comforting classic.
Recipe
Bangers & White Cheddar Mash with Garlic Onion Gravy
The next time you’re in need of serious comfort food, try Bangers & Mash: savory sausages set on buttery white cheddar mashed potatoes, topped with a rich garlic-onion gravy.
Total Time: 45 mins
Servings: 4
Calories: 745 kcal (estimate)
Course: Main Course
Cuisine: British
Ingredients
- 8 sausages of choice
- Fried peas (optional)
- Chives, chopped (for garnish)
- Salt & pepper, to taste
For the White Cheddar Mash:
- 2 lbs red potatoes
- 6 tablespoons salted butter, cut into pieces
- 1 cup whole milk
- 1/3 cup grated sharp white cheddar cheese
For the Gravy:
- 3 tablespoons salted butter, divided
- 2 cups red onion, sliced
- 4–6 cloves garlic, sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 4 teaspoons flour
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 cup beef broth
Instructions
- In a large skillet, heat a small amount of cooking oil over medium-high. Add sausages and brown on all sides until cooked through, turning as needed (about 5–6 minutes per side depending on size). Remove and keep warm.
For the Mash
- Wash potatoes and pat dry. Quarter them and place in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Boil uncovered 20–25 minutes until tender when pierced with a fork.
- Drain well, then return potatoes to the pot over low heat for a minute to evaporate any remaining moisture. Remove from heat and mash with a potato masher while hot.
- Add butter and mash to combine. Stir in 1/4 cup of milk and a sprinkle of cheddar, mashing gently. Continue adding milk and cheese a little at a time until you reach the desired texture. Season with salt and pepper to taste. Avoid overworking the potatoes.
For the Gravy
- Melt 1 1/2 tablespoons butter in a pot over medium-low. Add sliced red onions and cook, stirring frequently, about 15 minutes until they soften.
- Add sliced garlic and continue cooking 10–15 minutes until the onions and garlic are tender and lightly browned.
- Stir in onion powder, dried thyme, and ground sage, then sprinkle in the flour and stir to coat the onions. Add white wine and 1/2 cup chicken broth, whisking to remove any flour lumps.
- Whisk in beef broth and raise the heat slightly. Continue whisking until the gravy thickens. Remove from heat and whisk in the remaining 1 1/2 tablespoons butter for a smooth finish.
Plate and Serve
- Spoon a generous scoop of mashed potatoes onto each plate. Top with fried peas if using, place two sausages on the mash, and ladle over a scoop of the garlic-onion gravy. Garnish with chopped chives and serve immediately.
Notes
- Sausages: Use the best-quality sausages you can find. Bratwurst or Italian sausages are fine substitutes if traditional bangers are not available.
- Mash tips:
- Red potatoes are great if you like skin in the mash; Yukon Gold or russet are also suitable.
- Cut even-sized potato pieces and avoid overcooking or under-draining to prevent a gluey texture.
- Mash by hand while the potatoes are hot and add milk gradually.
- Grate cheese fresh for best melting properties.
- Gravy tips:
- Add liquid in stages and whisk thoroughly to avoid lumps.
- Caramelize onions longer for a sweeter, jammy flavor (up to 40–45 minutes over low heat).
- Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat mash with a splash of milk to restore creaminess.
- Nutritional values are estimates and will vary based on exact ingredients and portions used.
Nutrition (per serving, estimate)
Calories: 745 kcal
Carbohydrates: 57.8 g
Protein: 19.4 g
Fat: 48.3 g
Fiber: 6.1 g
Sugar: 10.8 g
Carbohydrates: 57.8 g
Protein: 19.4 g
Fat: 48.3 g
Fiber: 6.1 g
Sugar: 10.8 g