Dine like you're at your favorite pub from the comfort of your home. This homemade Bangers and Mash recipe is a British classic featuring homemade casing-free sausages and a decadent onion gravy.
This homemade bangers and mash recipe features homemade skinless pork and herb sausages and roasted garlic mash, along with a traditional onion gravy.
Considering that all components of the dish are completely homemade, the bangers and mash are actually really simple and straightforward to prepare. The "bangers" are infused with garlic, red wine, herbs and spices and simply shaped into sausage-shaped logs.
The recipe says to shape them 1 hour to overnight in advance. Please note, the longer they sit, the more the salt will essentially "cure" the meat. Mine sat longer than overnight. I shaped them one afternoon and cooked them for dinner the following day, more than 24 hours later. They were a tad on the salty side, but the quantity of salt actually in the recipe is not substantial, so that's my own fault.
Also, since the "bangers" are skinless, they won't have the same sheen as traditional ones, but who really cares?
The mash is perfection. I used whole milk instead of cream, and added a splash or so of extra milk because I wanted my mash a bit softer than the original result.
The gravy is meaty and wine-y with lots of sweet, melted onions in there. Mine turned out more purple than brown because the red wine I used had a more purple hue. Also, I used beef broth instead of stock, so the stock would have yielded an even richer and more intense color and flavor.
Regardless, I was floored by how tasty this homemade bangers and mash recipe turned out! Even though my sausages were a touch salty (again, my own fault), combined with the sweet garlicky mash and the decadent gravy, it was truly the ultimate comfort food! These bangers and mash will be made again in my kitchen. We all loved them!
Other recipes you may like
- Easy British Fish Pie
- Easy Chicken and Leek Pie
- Chicken and Mushroom Pies
- Individual Beef and Mushroom Pies
- Individual Cottage Pies
- Afternoon Tea Sandwiches (Cucumber, Egg and Cress, Smoked Salmon)
- Devils on Horseback (Bacon Wrapped Dates with Goat Cheese)
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Bangers and Mash
Skinless Pork and Herb Sausages:
- 750 grams (1 pound 10 ounces) minced (ground) pork
- 3 tablespoons red wine
- 2 cloves garlic crushed
- 2 tablespoons finely chopped oregano (or 1 tablespoon dried oregano)
- 1 tablespoon finely chopped thyme (or 1 ½ teaspoons dried thyme)
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fennel seeds crushed
- 1 teaspoon chili flakes crushed
- 1 tablespoon olive oil
- 20 grams (¾ ounce) butter
- 2 brown onions thinly sliced
- 2 tablespoons all-purpose flour
- ½ cup (125 ml/4 fluid ounces) red wine
- 1 cup (250 ml/8 ½ fluid ounces) beef stock
Creamy Roast Garlic Potato Mash:
- 1 bulb garlic
- Olive oil for drizzling
- 1 kilogram (2 pounds 3 ounces) all-purpose potatoes, such as russets
- ½ cup (125 ml/4 fluid ounces) milk or heavy cream
- 100 grams (3 ½ ounces) butter
- Sea salt and ground white pepper
To Cook Sausages:
- 2 tablespoons olive oil
- To make the sausages: place all the ingredients in a medium-sized bowl and using clean hands, mix and knead together until sticky and combined well. Shape the mixture into 8 even-sized sausages, put on a plate and cover and refrigerate for at least 1 hour or overnight.
- To prepare the onion gravy: heat the oil and butter together in a large frying pan over low-medium heat. Cook the onion until softened and golden. Add the flour to the pan and cook, stirring with a wooden spoon, for 20 seconds. Pour in the wine and stock, stirring to prevent lumps, and bring to a boil. Reduce the heat and gently simmer for a few minutes, or until thick enough to coat the back of the spoon. Keep warm until needed.
- To make the mash: Preheat the oven to 350°F (180°C).
- Place the whole garlic bulb on a piece of foil and drizzle with oil. Wrap with the foil and place on a baking sheet. Roast in the oven for 30 to 40 minutes, until very soft. Set aside to cool slightly.
- Peel and halve (or quarter) the potatoes and place in a large saucepan of cold salted water. Cover and bring to a boil over high heat. Uncover and boil for 15 minutes, or until tender when tested with a skewer or fork. Drain. Use a food mill or potato ricer to puree the potato and return it to the pan.
- Heat the cream (or milk) and butter together in a small saucepan over medium heat, until the butter has melted and the cream is hot. Pour into the potato and using a wooden spoon, beat to combine.
- Cut the base off the roasted garlic bulb and squeeze out the softened cloves starting from the tip and pressing down. Add to the potato and beat to combine. Season with salt and pepper and serve.
- To finish: Heat the oil in a large frying pan over medium heat and cook the sausages for 10 minutes, turning occasionally, until brown all over (I cooked mine longer to make sure it would cook through–alternatively, it wouldn’t be a bad idea to finish them off in the oven if you are worried about them cooking through).
- Serve the sausages with potato mash and onion gravy.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*