Ina Garten Bangers and Mash Recipe
Bangers and Mash is a traditional British dish consisting of sausages (bangers) served with mashed potatoes and typically accompanied by a savory gravy. Ina Garten’s version stays true to the classic while incorporating her signature touch of comfort and elegance.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-frying and boiling
- Cuisine: British
Ingredients
Scale
For the Sausages:
- 1 pound high-quality pork sausages (or your preferred type)
- 1 tablespoon olive oil
For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/3 cup heavy cream
- Salt and freshly ground black pepper to taste
For the Onion Gravy:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup beef or chicken stock
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
Cook the Sausages:
- Heat olive oil in a large skillet over medium heat.
- Add the sausages and cook until browned and cooked through, turning occasionally (about 15-20 minutes).
Prepare the Mashed Potatoes:
- Boil the potatoes in salted water until fork-tender (about 15 minutes).
- Drain and mash with butter, heavy cream, salt, and pepper until smooth.
Make the Onion Gravy:
- In the same skillet used for the sausages, melt butter with olive oil over medium heat.
- Add onions and sauté until caramelized (about 10-15 minutes).
- Stir in flour and cook for 1-2 minutes.
- Gradually whisk in the stock and Worcestershire sauce. Simmer until thickened, seasoning with salt and pepper to taste.
Assemble the Dish:
- Place a generous serving of mashed potatoes on a plate.
- Top with sausages and spoon the onion gravy over everything.