What It Is
-
Bangers → Sausages (traditionally pork, but beef, lamb, or vegetarian versions exist).
-
Mash → Creamy mashed potatoes.
-
Optional extras → Onion gravy, peas, or fried onions are often served on top.
It’s called “bangers” because sausages used to explode or “bang” in the pan when cooked too quickly during wartime Britain—thanks to high water content.
How to Make a Simple Version
-
Mash the Potatoes – Boil peeled potatoes until soft, then mash with butter, milk, salt, and pepper.
-
Cook the Sausages – Fry, grill, or bake until browned and cooked through.
-
Make the Gravy – Fry onions until caramelized, add stock and a little flour to thicken.
-
Assemble – Place mash on plate, lay sausages on top, pour gravy generously.
Serving Tip
-
Serve with peas or cabbage for a traditional touch.
-
Add mustard on the side for extra flavor.
If you want, I can give you a quick 20-minute Bangers and Mash recipe that tastes just like a proper British pub version. Would you like me to do that?
