Sausages and Onion Gravy: Bangers and Mash! [Recipe with Video] (2024)

FAQs

What kind of sausage is used in bangers and mash? ›

Bangers and mash consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. While lamb or beef sausages can be used, the most traditional choice is pork – specifically the Cumberland variety, a type of pork sausage seasoned with pepper, thyme, sage, nutmeg and cayenne.

Sausage: You'll need a package of pork sausage. Flour: All-purpose flour acts as a thickening agent. Milk: Milk adds richness and works with the flour to create the perfect texture. Seasonings: The gravy is simply seasoned with salt and pepper.

Sausage – Irish bangers would be best, but you can simply substitute for pork sausage.

Sausages, brats, bangers, and dogs are terms that are often used when referring to any of the fresh sausage links we adore for their ability to pair well with ball games and beer.

Bangers and mash, also known as sausages and mash, is a traditional British dish consisting of sausages and mashed potato.

What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

Using a lower-fat milk will result in a thinner sausage gravy. Seasoning. Add salt and pepper to taste, and, if you'd like, just a pinch of crushed red pepper. If the flavor of the gravy tastes anything less than amazing once it's finished cooking, you most likely just need a few more shakes of salt!

A Primitivo, an Italian red wine made from the grape of the same name, would be a good match for Bangers and Mash. This wine is known for its bold, fruity flavors, which would complement the richness of the sausages.

Why is it called a banger? ›

Why Are They Called Bangers ? British sausages being called bangers seems to be a historical legacy, a colloquial term left over from war time when sausages sometimes exploded in the pan when you cooked them.

Save your great fronds of purple sprouting broccoli, they'll just get in the way. Instead, include the flavours that augment sausage 'n' mash, but in an easily eaten format: iron-rich brassicas (shredded savoy cabbage, spinach); earthiness (mashed celeriac) and sweetness (shavings of carrot, chopped leeks).

Just a regular lightly-seasoned fresh pork sausage. Plain breakfast sausage would probably be the closest. A Banger is not a good sausage. It reputedly got the name Banger because it used poor quality casings, real or artificial, and would be prone to bursting when cooked.

Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.

Bangers, on the other hand, are more savory, containing a greater quantity of herbs like thyme, sage and marjoram, which is one reason why they go so well with mashed potatoes and gravy.

Traditional Cumberland Sausage is the signature dish of Cumbria and Lakeland. It is a traditional food that is completely grounded in this region and is identified with Cumbria in the same way that pasties are to Cornwall and haggis is to Scotland. In fact it could be called 'the chieftain of the sausage race'.

Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.

PORK, WATER, CONTAINS 2% OR LESS: CORN SYRUP, SALT, NATURAL FLAVOR, VINEGAR, SUGAR, PORK BROTH, MONOSODIUM GLUTAMATE.

Cumberland sausage is typically filled with chopped or coarsely minced pork, to which is added pepper, thyme, sage, nutmeg and cayenne, and some rusk as a binder. The meat content is usually 85–98%.