Irish Bangers and Mash

There’s a reason why Irish bangers and mash are one of the most beloved comfort foods. This traditional British fare is full of flavor and a cinch to make. Across the British Isles, thick pork sausages (the “bangers”) and buttery mashed potatoes served with a savory gravy are as popular in pubs as they are in homes (mine included).

While all the ingredients are essential, homemade gravy is the secret to the best-tasting bangers and mash. Most recipes call for onion gravy, which is made by caramelizing onions in the sausage fat, making a roux with flour, and adding beef or ham stock. If you’re tempted to pick up premade gravy from the store, don’t do it; homemade makes all the difference!

Why is it called bangers and mash?

While the “mash” part is self-explanatory, the roots of “bangers” are unclear. Food historians suggest the name dates to World War I, when food shortages and meat rationing saw sausages made with fillers and a significantly higher water content. These sausages tended to explode when fried, hence the name. We use regular thick pork sausages today, although any type of sausage works in this recipe.

Ingredients for Bangers and Mash

• Potatoes: The best types of potatoes for mashing include fluffy russets (aka Idaho potatoes) and Yukon Golds.
• Milk: Whole milk yields rich and creamy mashed potatoes. You can also use half-and-half.
• Butter: You need butter to make the mashed potatoes and the roux for the gravy. European-style butter like Kerrygold is my preference, but any unsalted or salted butter will do. If using salted butter, you may want to hold back on salt when seasoning the potatoes and gravy.
• Seasonings: For the mashed potatoes and the gravy, use freshly ground black pepper and salt to taste. I prefer a flaky sea salt like Maldon, but kosher and table salt also work well.
• Sausages: The beloved banger is simply a thick pork sausage. You can use any type of sausage; there are no hard and fast rules.
• Onion: Any type of onion—red, yellow, white or a mix —works for the gravy.
• Flour: Standard all-purpose flour thickens gravy to perfection. Use a cornstarch slurry to make the gravy gluten-free—just be sure there’s no gluten in your sausages.
• Stock: Beef and ham stock are my go-tos, but I’ve also used chicken and vegetable stock in this recipe with equally delicious results.

Directions

Step 1: Make the mashed potatoes

Bring a large pot of water to a boil. Add the potatoes and cook them for 20 to 25 minutes or until they’re tender. Drain, move the potatoes back to the pot or to a large bowl, and let them sit for five minutes. Then, break them up with a masher. Add the butter, milk, salt and pepper, then mash the potatoes until they’re creamy and fluffy.

Editor’s Tip: While you want tender potatoes, don’t overcook your spuds! Also, try not to overmash them. That could lead to gluey mashed potatoes.

Step 2: Cook the sausages

Preheat the oven to 350°F. Heat a large skillet over medium-high heat. Place the sausages in the hot skillet and cook for two to three minutes per side or until they’re lightly browned. Transfer them to a 15x10x1-inch baking sheet. Bake the sausages for 15 to 18 minutes or until they’re cooked through.

Editor’s Tip: The recommended internal temperature of cooked pork sausages is 160°. Grab your meat thermometer to confirm that the sausages are ready to come out of the oven.

Step 3: Prepare the gravy

Add the onions and butter to the skillet with the sausage drippings. Cook them over medium heat until they’re tender, five to six minutes. Season them with salt and pepper. Stir in the flour, then slowly whisk in the stock. Bring the stock to a simmer, then allow it to reduce and thicken for three to four minutes, stirring frequently.

Editor’s Tip: Making a roux with fat and flour is essential to any gravy and many sauces. Whisk the flour into the butter and drippings until thoroughly combined to avoid lumps. Allow it to cook for one to two minutes until it’s brown and bubbly, and then slowly whisk in the stock. When stirring the stock, a silicone spatula comes in handy to get all the cooked flour out of the corners of the pan.

Step 4: Assemble the bangers and mash

Dollop the mashed potatoes on plates, then top with sausages and gravy.

Jonathan Melendez for Taste of Home

Bangers and Mash Variations

• Swap the sausages: The easiest way to flip the script on bangers and mash is to use other sausage varieties, like beef, lamb, chicken or plant-based sausage. Spicy fresh chorizo and lamb merguez are two personal favorites. Bratwurst is fabulous as well.
• Add herbs: Chopped fresh rosemary, thyme or sage enhance the gravy.
• Change up the mash: Garlic and herb mashed potatoes or creamy Parmesan mashed potatoes transform this classic British food into a gourmet feast. Try swapping out regular mashed potatoes for colcannon, an Irish recipe featuring mashed potatoes, cabbage, green onions and plenty of butter.

How to Store Bangers and Mash

The trick here is to store everything separately. Once cooled, store the sausages, mashed potatoes and gravy in airtight containers.

How long do bangers and mash last?

You should eat leftover bangers within four days. Homemade gravy and mashed potatoes also have a shelf life of up to four days.

How do you reheat bangers and mash?

When it’s time to reheat mashed potatoes, the microwave is your best friend. Put the potatoes in a microwave-safe bowl and reheat them on high in 30-second intervals until they’re hot, stirring after each interval. Add a splash of milk or a pat of butter to keep the mashed potatoes moist. Reheat the sausages in a skillet until they’re piping hot, or bake them at 350° for 8 to 10 minutes. As for the gravy, warm it in a saucepan until it’s heated through.

Bangers and Mash Tips

Jonathan Melendez for Taste of Home

How do you avoid lumpy gravy?

Slowly whisking the stock into the skillet goes a long way in preventing clumps of flour from forming. I also like to heat my stock before adding it to the skillet.

What do you serve with bangers and mash?

Bangers and mash are a hearty, stick-to-your-ribs dinner, so vegetable side dishes offer the ideal foil to balance your plate. Fresh, crunchy sides like an easy Greek salad or kale Caesar salad are big hits. For many Brits, peas and leeks rank high on the list of best sides with bangers and mash—especially when prepared as leeks au gratin or buttery roasted leeks. Parmesan-roasted broccoli, glazed carrots and collard greens are brilliant, too. Dinner rolls or homemade bread come in handy for mopping up every last drop of gravy.