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

FAQs

What is the best sausage for bangers and mash? ›

Thick, unaged pork sausages are traditionally used for bangers and mash. A mildly spiced sausage is more common, but feel free to use your favorite sausages when making the dish at home.

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.

If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind. But use your own judgment.

Breakfast Sausage – American style, aka Country Sausage made with ground pork. Frank – aka Frankfurter, aka Hot Dog is the most popular type of sausage consumed in the US.

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.

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.

Trouble shooting your gravy: If your gravy turns out too thick, simply add more milk, small amounts at a time, continuing to stir, until gravy is the desired consistency.

If you need a wine to pair with Bangers & Mash or the best wine for Bangers & Mash, you could try a Zinfandel to go with it. (ZIHN-fuhn-dehl): A spicy red wine with black plum, black cherry & black raspberry.

What is the English word for bangers and mash? ›

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

You might be wondering how sausages ended up with the nickname "bangers." It dates back to World War I, when food shortages necessitated the use of fillers (mostly water) in meat. The high water content and tight casings often caused the sausages to explode during cooking. The term was widespread by World War II.

This deceptively simple English bangers sausage is made of pork and breadcrumbs – the latter gives it a dense texture and binds the sausage together beautifully. Our bangers are superbly juicy – but never greasy - bursting with rich pork flavor that's mild and delicious.

Bangers is a centuries-old traditional British and Irish recipe. They consist of lean and fat pork that is ground up tossed with spices and herbs that is then encased in hog casing to make sausage. There are many variations of Bangers when it comes to the ingredients depending on who makes them.

Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

Its most distinctive feature is that, unlike other sausages, it is not linked but long and coiled. Traditional Cumberland Sausage is cylindrical in shape when at full length but the final product is coiled to produce its distinctive spiral shape.

Bangers and mash is a traditional British dish consisting of sausages (bangers) and mashed potatoes (mash), often served with onion gravy.