Bangers and mash, a dish synonymous with British comfort food, brings together savory sausages and creamy mashed potatoes with a rich onion gravy. It’s a dish that’s found in the bustling pubs of London to the quiet countryside inns, known for its hearty simplicity and ability to satisfy a robust appetite. The ‘bangers’ — a nickname acquired for the sausages’ tendency to burst or ‘bang’ during cooking when not pricked — are the stars of this dish. When paired with the velvety ‘mash’, they make for a meal that’s both unpretentious and deeply flavorful. It’s a dish that warms the soul, perfect for a cold evening or a traditional Sunday lunch, and it stands as a testament to the homely fare of Britain’s culinary heritage.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 8 pork sausages
- 4 large potatoes, peeled and quartered
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 onion, thinly sliced
- 1 cup beef broth
- 2 tablespoons all-purpose flour
Instructions:
- Boil potatoes until tender, about 20 minutes.
- Drain and mash with milk, butter, salt, and pepper.
- Brown sausages in a pan, set aside.
- Sauté onions, sprinkle with flour.
- Add broth, simmer until thickened.
- Serve sausages over mash, topped with gravy.
Bangers and mash is more than just food; it’s a cultural touchstone that evokes the simplicity and depth of British cooking. It’s a meal that’s as much about the pleasure of eating as it is about the joy of cooking — a simple dish done well.
The history of bangers and mash dates back to World War I, when meat shortages led to sausages being made with more water. This would cause them to pop in the pan, hence the nickname ‘bangers’. It has remained a beloved comfort dish ever since, often enjoyed with peas or other vegetables.