Bangers and Mash

There’s a kind of comfort that only a hearty, homestyle meal can bring. Bangers and mash made with juicy chicken sausages nestled on creamy mashed potatoes and drenched in savory onion gravy is one of those soul-satisfying dishes that turns a regular dinner into something memorable. Add sweet green peas on the side, and you’ve got the perfect plate to warm up chilly evenings.

Behind the Recipe

I’ve always had a soft spot for dishes that are as cozy as a thick blanket on a cold day. The first time I swapped out pork for chicken sausages in this British classic, I was skeptical. But the result? A lighter, equally delicious version that felt just as indulgent. It became a regular on my weeknight rotation, and I’ve never looked back since.

Recipe Origin or Trivia

“Bangers and mash” is a beloved British staple that earned its name during wartime when sausages often contained so much water that they would pop or “bang” when cooked. Traditionally made with pork sausages, this dish has since evolved into a flexible favorite with many delicious interpretations. It’s a regular on pub menus across the UK, often served with onion gravy and a simple side of peas.

Why You’ll Love Bangers and Mash

Let’s be honest this dish speaks to everyone. But here’s why it’ll become a favorite in your kitchen too:

Versatile: Easily made with chicken, beef, or plant-based sausages.

Budget-Friendly: All the ingredients are affordable and easy to find.

Quick and Easy: Ready in under an hour with minimal fuss.

Customizable: Play around with herbs, mash flavorings, or sausage styles.

Crowd-Pleasing: Kids, adults, picky eaters everyone loves it.

Make-Ahead Friendly: The mash and gravy can be made ahead and reheated.

Great for Leftovers: Perfect for breakfast hash, pies, or next-day lunch bowls.

Chef’s Pro Tips for Perfect Results

Want to take this classic to the next level? Here are a few tips:

• Brown your sausages slowly over medium heat for the best caramelized flavor.
• Use Yukon Gold potatoes for a naturally buttery and velvety mash.
• Warm your butter and milk before adding them to the mash no gluey potatoes here.
• Let the onions caramelize properly before adding broth for a deeper gravy flavor.
• Add fresh herbs like thyme or parsley for a fragrant final touch.

Kitchen Tools You’ll Need

Let’s make cooking stress-free. Gather these kitchen basics:

Large skillet: For browning sausages and making the gravy.

Saucepan: Perfect for boiling potatoes.

Potato masher: Gets your mash smooth and fluffy.

Whisk: Helps create a lump-free, glossy gravy.

Serving spoon or ladle: For that dramatic gravy drizzle.

Ingredients in Bangers and Mash

Every bite of this dish is a balance of creamy, crispy, and savory. Here’s what you’ll need:

1. Chicken sausages: 6 links, your favorite kind. They’re lean, juicy, and soak up the gravy beautifully.
2. Yukon Gold potatoes: 2 pounds, peeled and chopped. Ideal for a rich and creamy mash.
3. Unsalted butter: 4 tablespoons. Brings that classic velvety mouthfeel to your mash.
4. Whole milk: ½ cup, warmed. Helps achieve that pillowy texture.
5. Salt and pepper: To taste. Essential for seasoning every layer of flavor.
6. Green peas: 1 cup frozen or fresh. Adds a pop of sweetness and color.
7. Yellow onion: 1 large, thinly sliced. The base of your flavorful onion gravy.
8. Beef or chicken broth: 2 cups. Creates a deep, savory gravy.
9. All-purpose flour: 2 tablespoons. For thickening your gravy to that perfect consistency.
10. Olive oil: 1 tablespoon. Used for browning sausages and softening onions.

Ingredient Substitutions

Making swaps? Here’s how to do it without sacrificing flavor:

Chicken sausages: Use beef, turkey, or vegetarian sausages.

Yukon Gold potatoes: Russets are a fine stand-in, just slightly fluffier.

Milk: Use a plant-based option or cream for a richer mash.

Butter: Substitute with olive oil or vegan margarine.

Broth: Either chicken or beef broth will work perfectly.

Ingredient Spotlight

Chicken Sausages: Leaner than pork, but packed with flavor. They crisp up beautifully and make a lighter version of the classic.

Yellow Onion: Slow-cooked onions bring a subtle sweetness that builds the foundation for a rich and savory gravy.

Instructions for Making Bangers and Mash

This dish is as comforting to cook as it is to eat. Let’s break it down step-by-step:

1. Preheat Your Equipment:
   Warm a large skillet over medium heat.
2. Combine Ingredients:
   Boil the peeled potatoes in a saucepan of salted water until fork-tender, about 15–20 minutes.
3. Prepare Your Cooking Vessel:
   Add olive oil to the skillet and brown chicken sausages for 12–15 minutes, turning often until golden and cooked through.
4. Assemble the Dish:
   Set sausages aside. In the same skillet, cook sliced onions for 8–10 minutes until caramelized and soft.
5. Cook to Perfection:
   Sprinkle flour over onions, stir to coat, then gradually whisk in broth. Simmer for 5–7 minutes until the gravy thickens. Meanwhile, mash the drained potatoes with butter and warm milk. Season with salt and pepper.
6. Finishing Touches:
   Return sausages to the pan and warm them through in the gravy for 2–3 minutes. Heat peas in a small saucepan with water until just tender.
7. Serve and Enjoy:
   Plate mashed potatoes, top with chicken sausages, spoon over that glossy gravy, and scatter peas on the side. Serve warm and cozy.

Texture & Flavor Secrets

The magic of bangers and mash lies in the contrast. Crisp-edged sausages meet ultra-creamy potatoes, while the smooth, glossy gravy ties it all together. The peas add freshness and a subtle sweetness that cuts through the richness for perfect balance.

Cooking Tips & Tricks

Simple tips can make this dish a weeknight winner:

• Use stock cubes if you don’t have liquid broth.
• Mix a splash of white wine or apple cider into the gravy for extra depth.
• Add roasted garlic to the mash for a more intense flavor.

What to Avoid

Keep things smooth by steering clear of these common slip-ups:

• Boiling potatoes too long, which can make them watery.
• Rushing the onion cooking process slow is key for flavor.
• Not seasoning the mash properly. Taste as you go!

Nutrition Facts

Servings: 4
Calories per serving: 540
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Want to plan ahead? You can! Prepare the mashed potatoes and gravy a day early and store them in airtight containers. Reheat gently on the stove or in the microwave. Store leftovers in the fridge for up to 3 days, or freeze for up to 1 month. Defrost overnight and reheat for a quick, comforting dinner.

How to Serve Bangers and Mash

Serve this on a wide dinner plate with a generous swirl of mash, nestled sausages on top, and a slow drizzle of warm gravy. A sprinkle of fresh parsley or cracked black pepper gives it a final flourish. Pair with crusty bread or a crisp green salad for a complete meal.

Creative Leftover Transformations

Turn your leftovers into something new and exciting:

• Chop sausages and mix with leftover mash and cheese, then pan-fry as patties.
• Use everything to fill savory hand pies or turnovers.
• Make a breakfast hash by sautéing leftovers with eggs and onions.

Additional Tips

• Warm your serving plates to keep everything hot at the table.
• Double the gravy batch trust me, you’ll want extra.
• Add a touch of mustard or horseradish to the mash for extra zing.

Make It a Showstopper

For presentation that pops, use a piping bag to swirl the mashed potatoes onto the plate. Nestle the sausages neatly in the center, then pour the glossy onion gravy down the middle. Garnish with fresh herbs and a few grinds of pepper.

Variations to Try

• Cheesy Mash: Stir in cheddar or parmesan for richness.
• Spicy Sausages: Try jalapeño chicken sausages for a kick.
• Red Wine Gravy: Add a splash of red wine to the onion gravy.
• Herb-Infused Mash: Mix in rosemary or thyme for earthy notes.
• Grilled Peppers: Add sautéed bell peppers for sweetness and color.

FAQ’s

Q1: Can I use turkey or vegetarian sausages?

Yes, either will work beautifully with the mash and gravy.

Q2: What’s the best way to make the mash creamy?

Use warm milk and butter and mash while the potatoes are hot.

Q3: Can I prep the dish ahead of time?

Definitely. Just reheat components gently before serving.

Q4: How do I avoid lumpy gravy?

Whisk constantly while adding the broth and simmer gently.

Q5: Can I add cheese to the mash?

Absolutely. Cheddar adds a fantastic sharpness.

Q6: Is this dish freezer-friendly?

Yes, store mash and sausages separately for best results.

Q7: What vegetables go well on the side?

Peas, carrots, or sautéed spinach all pair nicely.

Q8: How do I thicken my gravy if it’s too runny?

Stir in a slurry of cornstarch and cold water until thickened.

Q9: Can I make this dairy-free?

Yes, use plant-based milk and butter alternatives.

Q10: What kind of broth is best?

Chicken broth for a lighter touch, beef for a deeper, richer flavor.

Conclusion

Bangers and mash is the kind of dish that feels like a hug on a plate. With juicy chicken sausages, silky mashed potatoes, and a deep, savory gravy, this version is lighter but just as satisfying as the classic. It’s one of those meals that brings joy with every bite and trust me, it’s worth every forkful.

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