Bangers and Mash is a South African favorite, they developed a taste for the dish during Great Britain’s 100+ years of Imperial rule. But this is the original, authentic and traditional English version – British Bangers and Mash. It is also very often served with green peas (as seen in the picture) so feel free to add some freshly steamed peas to the dish before serving, if you like.
British Bangers and Mash Recipe-
- 4 Jumbo Bangers (a special British style sausage, and a must have ingredient!)
- 4 tbsp. vegetable oil
For the Mash-
- 1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1″ cubes
- Kosher salt
- 1/2 cup milk (heated)
- 1/3 cup heavy cream (heated)
- 5 tbsp. butter, cut into pats (cold)
- 1-1/2 tbsp. fresh chives, chopped
- fresh basil leaves, for garnish
For the Gravy-
- 2 tbsp. butter
- 2 cups diced yellow onion
- 2 tbsp. all-purpose flour
- 2 large cloves garlic, peeled and minced
- 2 cups lamb stock (you can use beef or chicken stock, but lamb will produce the richest flavor)
- 1 tsp. Worcestershire sauce
- Kosher salt and freshly ground black peppercorns
- 8 oz. fresh or fresh-frozen green peas, steamed tender
For the Bangers-
- Preheat your oven to 175 degrees Fahrenheit.
- In a large skillet over medium-high flame, heat the oil.
- Sauté the bangers until cooked through, dark browned and crispy on all sides – about 5 minutes should do it, but longer if your bangers are especially large and plump.
- Place the cooked bangers on a baking sheet and keep them warm in the oven. Keep the same skillet on the stove, you will be using it when you make the gravy.
For the Mash-
- Place the cubed potatoes in a cooking pot and pour in enough cold water to cover them by 2 inches.
- Salt liberally, and bring the heat up to a lively simmer; cook until tender all the way through. About 10 to 12 minutes should do it.
- Now drain the potatoes well in a colander or large sieve, and then mash them in a large, wide-bottomed mixing bowl, using a handheld potato masher.
- Add and stir into the bowl the cream, milk and butter, combine well, and then stir in the chives, and salt to taste. Take care to not over-mix, or the result will be a mash that has become “gluey”. Cover the bowl and keep warm in the oven with the bangers while you prepare the gravy.
For the Gravy-
- Reheat the skillet you cooked the bangers in to medium high, and melt and heat the butter.
- Add in the onions and cook until very soft, fragrant, and browned, about 14 to 15 minutes, and then add and stir in the garlic and flour and garlic and cook for 2 more minutes.
- Now whisk in the Worcestershire sauce and stock, and simmer gently for 10 minutes. Season with salt and pepper to taste.
- Spoon a generous mound of mash onto each serving plate; place a few basil leaves on the mash, for garnish; Place two bangers atop the mash, and ladle a liberal amount of the gravy over everything. If you are also serving peas, ladle them atop the entire dish.
- That’s it! Sit, relax, and enjoy your British Bangers and Mash.
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