Bangers and Mash

Photo: Martyna Szczesna
Prep Time:
50 mins
Total Time:
50 mins
4 to 6 Serves

Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.


  • 5 russet potatoes (2 pounds), peeled and cut into 1-inch pieces

  • Kosher salt and freshly ground pepper

  • 2 tablespoons unsalted butter

  • ½ cup whole milk

  • 2 cups shredded Irish cheddar (about 6 ounces)

  • Freshly grated nutmeg

  • 2 tablespoons extra-virgin olive oil

  • 8 bangers (1 ½ pounds)

  • 1 onion (8 ounces), peeled and thinly sliced into rounds (1 ½ cups)

  • ½ cup red wine

  • 2 tablespoons unbleached all-purpose flour

  • 2 cups low-sodium chicken broth

  • 1 tablespoon low-sodium soy sauce

  • ½ teaspoon Worcestershire sauce


  1. Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.

  2. Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.

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