🌭 Bangers and mash

Name: Bangers and mash
Total time: 45 min
Yield: 4
Cuisine: United Kingdom · England
Ingredients: 8 pork sausages; 1 kg floury potatoes, peeled and cut into chunks; 40 g butter; 100 ml warm milk; 2 large onions, thinly sliced; 1 tbsp vegetable oil; 1 tbsp plain flour; 400 ml beef or chicken stock; Salt and black pepper

Origin: United Kingdom · England

1040kcal

per serving · 400 g

260kcal

per 100 g

36 gProtein9 g / 100 g

64 gFat16 g / 100 g

72 gCarbs18 g / 100 g

Bangers and mash is a British pub and home-cooking classic: plump pork sausages, browned until crisp, served on a mound of buttery mashed potato and smothered in rich onion gravy. The sausages are juicy and savoury, the mash soft and creamy, and the gravy sweet from slowly cooked onions. It is usually served with peas or other green vegetables.

Diets

Not vegetarianbecause of: pork sausage, onion gravy

Not veganbecause of: pork sausage, butter, onion gravy

Contains porkbecause of: pork sausage

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: butter

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

pork sausagepotatobutteronion gravy

Recipe

4 servings45 min

Ingredients

8 pork sausages
1 kg floury potatoes, peeled and cut into chunks
40 g butter
100 ml warm milk
2 large onions, thinly sliced
1 tbsp vegetable oil
1 tbsp plain flour
400 ml beef or chicken stock
Salt and black pepper

Method

Boil the potatoes in salted water for 15–20 minutes until tender.
Meanwhile cook the sausages in a pan or under the grill over medium heat for 15–20 minutes, turning, until browned and cooked through.
For the gravy, cook the onions in the oil over low heat for 15 minutes until soft and golden, stir in the flour, then add the stock gradually and simmer for 5 minutes until thickened.
Drain the potatoes, mash with the butter and warm milk, and season.
Serve the sausages on the mash with plenty of onion gravy.

How to make it lighter

Choose sausages with a high meat content and grill them rather than fry, so the fat drips away.
Make the mash with semi-skimmed milk and half the butter; butter is about 7 kcal per gram.
Have two sausages instead of three and fill the plate with peas, cabbage or green beans.

History

'Bangers' is British slang for sausages; the name is often explained by the way sausages with a high water content could burst with a bang in the pan, especially during the meat shortages of the First World War. Sausages with mashed potato have long been everyday working-class fare in Britain, and the dish remains a staple of pubs and family dinners.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →