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

FAQs

What kind of sausage is best for bangers and mash? ›

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.

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.

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.

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

A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.

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.

Why does my sausage gravy have no flavor? ›

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.

Sautéed aromatics: Start by sautéing diced onions, garlic, or shallots in a bit of oil or butter until they become translucent and fragrant. This will add a savory base to the gravy. Herbs and spices: Add dried herbs like thyme, rosemary, or sage, or spices such as black pepper, paprika, or cayenne pepper.

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.

Pork. 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'.

Bangers are not just one kind of sausage, the term bangers can refer to any British sausage and you will a variety of British sausages in the English breakfast depending on what part of the country you are in.