Bangers and mash, aka sausage and mashed potatoes, is a quintessential British dish that is absolutely lovely to eat. It also happens to be very easy to make with just a few ingredients.
I love to make this dish for Trevor because it reminds him of his childhood back in England. It tends to be served on weeknights at home, in pubs and in restaurants over there. It’s that popular and that good to make. It makes my heart happy to make it for him! Oh, and the girls too – they just love it!
I will say that I Americanized it a little bit using chicken sausage, and lightened up a typically heavier mash, but it still has the soul of a good British dish.
Questions? Lemme know in the comments below!
Bangers & Mash
- 1 tablespoon olive oil
- 1 package (5 links) of chicken sausage, any flavor
- 3 large Russet potatoes, peeled and diced
- 1/4 cup milk, any kind
- 2-3 tablespoons salted butter
- In a large pot, or frying pan, warm oil over medium heat. Add sausages and rotate them every few minutes as they begin to brown on each side. Cook until cooked through, about 10-15 minutes.
- Meanwhile, bring a large pot of salted water (adjust salt to your preference – I usually add about 2-3 teaspoons) to a boil and add in diced potatoes. Boil potatoes until they are fork tender (literally stick a fork in them and if they are tender, they’re done). Drain. Add potatoes back to same cooking pot and mix in milk and butter (if potatoes are really dry, add in a little more milk and butter). Mix until desired consistency. Serve sausage links on top of potatoes and enjoy!