Bangers and Mash

Two bangers and mash with cooked red onion in a bowl.

Sure, you could call this recipe for Britain’s best-loved comfort food Sausages With Roasted Sweet and Spicy Red Onions and Mashed Potatoes Gilded with Parmesan. But that’s so American. We sorta feel obliged to call it bangers and mash, just, you know, because. Faux British accent optional.–Renee Schettler Rossi

LC Banging Out Bangers And Mash

Wanna bang out this bangers and mash recipe in even less time? The roasted red onions are a lovely, sweetly sour complement in a fetching shade of red, though you’ll be hollering “Dinner!” half an hour earlier if you pretend they don’t exist—just on über-crazy nights, natch.

Bangers and Mash

  • Quick Glance
  • (4)
  • 20 M
  • 1 H
  • Serves 4
5/5 - 4 reviews
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Ingredients

  • For the onions
  • For the bangers and mash

Directions

Make the onions

Preheat the oven to 400°F (204°C).

Place the onion wedges in a single layer in a baking dish. Sprinkle with the sugar, if using, chile flakes, salt, and pepper, and then drizzle with the oil and the vinegar, stirring gently to coat and carefully keeping the wedges intact. Bake until tender, 35 to 50 minutes, stirring the onions once or twice. Let cool slightly in the baking dish. (You can set the onions aside at room temperature for up to several hours.)

Make the bangers and mash

While the onions are in the oven, bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes.

Meanwhile, sizzle the sausages in a skillet over medium-high heat, turning as needed, until well browned and cooked through, about 15 minutes total. Remove from the heat and let cool slightly.

Warm the milk and butter in a small saucepan over low heat until the butter melts. Remove the pan from the heat and cover to keep warm.

Drain the potatoes and mash them with a handheld potato masher. Slowly add the milk and butter mixture and stir with a wooden spoon until smooth. Stir in the Parmesan and season to taste with salt and pepper.

Plop a mound of Parmesan mash on each plate and lean a couple of sausages against it. Add some of the caramelized onion wedges and, well, you can take it from here.

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Recipe Testers' Reviews

This was fantastic! My husband is a big fan of bangers and mash, and he said this was the best he’d ever eaten. The preparation is simple and so quick. I used medium-size Yukon Gold potatoes and cut them into quarters. It took about 20 minutes for them to cook. Since the recipe wasn’t specific about the kind or flavor of sausage, I chose some smoked bratwurst. The sweetness of the balsamic, brown-sugared onions with the fluffy, savory, cheesy mash was a delightful combination. This was a winner at my house. Yum!

Easy comfort food goodness is how I’d describe this recipe. Sweet caramelized onions made in the oven means you don’t have to carefully watch the stove top to prevent burning while you tend to the other elements of this recipe. The mashed potatoes were really easy, and as someone who often “wings it” when it comes to adding milk and butter to my mash, I found the ratio of ingredients to be perfect—my potatoes were neither dry nor soupy. Finally, I really liked the overall combination of the slightly sweet, earthy onions with the savory sausage and the not-too-rich potatoes. I didn’t find the onions to be as caramelized as I’d normally want and am wondering what the “fix” would be, since I truly liked the idea of putting them in the oven. Higher oven temp? Longer cooking time? Thinner slices? I chose fresh chicken and apple sausages (for the kids) and chipotle chicken sausages (for the adults). Both were good choices.

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Comments

    1. Right, S. Lovich?! So glad you feel that way. Many, many thanks for taking the time to share your thoughts with us. Can’t wait to hear which recipe from the site you try next…

  1. I commented (on FB) about the red onion addition before I read the recipe… accolades for upgrading this humble (and satisfying) dish with Parmesan and red chile flakes, too!

  2. Thoroughly enjoyed this. I am with Sarah as far as not actually having the bangers. Used Winco brats (A little sweet). Will go back to Johnsonville brats or going to a specialty butcher and get the English bangers. Being diabetic substituted the brown sugar with the Splenda brown sugar blend. What ever you do, don’t forget the onions. And next time will bump the Parmesan cheese to 1/2 cup.

  3. What? How can you have bangers and mash and not use actual bangers? That said, this looks fantastic and I will be using your method as soon as it cools down in California. With actual BANGERS, that is.

    1. Sarah, good point, although we were trying to be accommodating to Americans’ somewhat broad palate for sausages of all sorts. But yes, if one wants to be proper about things, nothing froufrou.

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