Bangers and Mash Recipe - Allrecipes.com
Bangers and Mash Recipe
  • READY IN 1 hr

Bangers and Mash

Recipe by  

"A great British dish my grandmother made for us on those cold and stormy days."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
  2. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
  3. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
  4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

Another recipe that my picky husband loved. I add basil, rosemary, oregano and mushrooms to the onions as they cook, that simple change makes it DARN good! My personal secret ingredient is (don't tell anybody now) a pinch of cinammon. It adds a je ne c'est quoi that is delicious!

 
Most Helpful Critical Review
Nov 09, 2005

Ummm, maybe I did something wrong, but I'm pretty sure I followed the recipe very carefully. In the end, I wondered why I had taken such a long way around making some sausage and mashed taters with gravy. The mashers did not brown in the oven, though I did wait patiently. Finally, I pulled the dish out and realized that I really didn't have much to offer my family for dinner. So, I threw together some biscuits, baked 'em up, and served the sausage stuff over open biscuits. In the end, my family liked it "for something different", which is short for, "please don't make this again any time soon". They don't have to worry; I won't.

 
Oct 18, 2008

This was great. I didnt have sausage so just used ground beef & browned with onions, montreal steak seasoning and garlic powder. Added gravy as per directions & used the 'make ahead mashed potatoes' from this website. It was excellent!

 
Jun 05, 2003

My clan really enjoyed this.(and my husbands boss loved the leftovers for lunch) We thought that next time we would add two packages of gravy. We also added mushrooms because we love mushrooms, and when I served the dish, I sprinkled shredded Cheddar Cheese on top! YUMMY!

 
Mar 24, 2013

I made this recipe for St. Patty's day dinner, I used Johnsonville's O'Irish garlic sausage...all I can say is it was out of this world, served with baby brussel sprouts!

 
Aug 27, 2003

I substituted ground beef for the sausage. It turned out OK. There were just too many potatoes, and the they tasted pretty bland! I added garlic salt and topped it with american cheese...this helped some. I may try this recipe again, but I will two packs of gravy for flavor...and only 4 or 5 potatoes.

 
Jun 05, 2003

I really liked this recipe and my DH that thinks everything I make is "just ok" actually asked me to make it again! The only change that I made was to use spicy sausage, it really added alot of flavor and a bit of kick!

 
Oct 22, 2004

My husband and I LOVE this recipe. I use pork sausage and I prefer French's dry brown gravy. Wonderful recipe!

 

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Nutrition

  • Calories
  • 570 kcal
  • 29%
  • Carbohydrates
  • 67.7 g
  • 22%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 1206 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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