Bangers & Mash

The first time I tried Bangers & Mash I fell in love with this dish. A sausage meal that’s served over mashed potatoes and an onion gravy. This meal delivers a variety of flavors and textures. The sausage is savory and meaty, the gravy is slightly sweet and velvety, and the mashed potatoes are creamy and buttery. It ticks all of the “comfort food” boxes.

Fillers are used in sausages to improve their water holding capacity as well as their texture. In this English Banger a bread filler known as rusk is used. Rusk is different than your typical bread crumbs, as rusk is baked (not air dried) which gives it a slightly better flavor when used in sausages.

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F)
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

ThermoWorks Thermapen Mk4
Print Recipe
0 from 0 votes

Bangers & Mash

An English Comfort food
Prep Time30 mins
Cook Time5 mins

If you are making sausage adjust the servings to reflect the total weight of your meat and fat

Servings: 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings and clean and rehydrate your casings
  • Grind your very chilled meat on a course plate 10mm then regrind on a medium or fine plate (it's up to you) Just make sure to rechill your meat after your first grind.
  • Add your seasonings, the rusk, and ice cold water to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the rehydrated and well rinsed casings, link, and prick out any air pockets.
  • Cook and enjoy with mashed potatoes and onion gravy
Print Recipe
5 from 1 vote

Onion Gravy

A perfect gravy to elevate your dish
Prep Time5 mins
Cook Time35 mins

If you are making sausage adjust the servings to reflect the total weight of your meat and fat

Servings: 5

Ingredients

  • 2 tbps butter
  • 150 g onion thinly sliced
  • 1 teaspoons brown sugar
  • 1/4 cup red wine
  • 1/4 tsp fresh thyme leaves
  • 1 cup beef broth
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 tsp mustard powder

Add this at the very end of the cooking process

  • 1.5 tsp balsamic vinegar
  • 1.5 tsp cornstarch dissolved in 1 tablespoon water
  • 1 tablespoon cold unsalted butter add this at the end

Instructions

  • In a saucepan melt the butter and add the sliced onions and the sugar. Over a medium heat slowly cook till the onions begin to caramelize.
  • Once your onions have taken on a beautiful golden color add the wine and bring to a simmer. Simmer for 10 minutes
  • Next add the rest of the ingredients (except the vinegar, corn starch slurry, and the 1 tbsp of butter). Lower the heat to low and cook covered for 15 minutes to 20 minutes.
  • After you sauce has cooked for 15-20 minutes add the vinegar and corn starch slurry and stir till your mixture begins to thicken. Once thickened add the 1 tbsp of cold butter and stir till fully dissolved.
  • Enjoy

The onion gravy recipe is as adaptation from the Daring Gourmet and the Creamy Mashed Potatoes recipe is an adaptation from Alton Brown.

Print Recipe
0 from 0 votes

Creamy Mashed Potatoes

So good with just about everything
Prep Time30 mins
Cook Time1 hr

If you are making sausage adjust the servings to reflect the total weight of your meat and fat

Servings: 3 pounds

Ingredients

  • 3 pounds russet potatoes peeled
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1 stick unsalted butter
  • 1.5 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 egg yolk

Instructions

  • boil peeled potatoes till soft and tender
  • run the potatoes through a potato ricer and combine with the rest of the ingredients.
  • mix well to combine. You can use a kitchen aid mixer with the paddle attachment or cake beaters to make this step easier.
  • Enjoy

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance. \

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




White Pudding

Jump to Recipe Print Recipe Post Views: 125 I have made lots of sausages in my time and this one has got to be the strangest. White Pudding is an Irish/Scottish/English sausage that consist mainly of fat, grains, flour, leeks, and milk. The recipe for this sausage varies depending on
Read More

Easy Italian Sausage

Jump to Recipe Print Recipe Post Views: 170 In the world of sausage making there are several types of sausages. The most basic is considered the “fresh bulk sausage”. The fresh bulk sausage is sausage that is not put into casings and consists of meat and seasonings that have been
Read More