When I think of bangers and mash, I think of sausages smothered in gravy on creamy mashed potatoes. It’s a classic comfort food that should never be messed with – but of course I had to come along and muck around. 🙂

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Comfort foods are wonderful. Although it is summer and it’s too warm out for comfort foods, I often ask – why limit it to cold and dreary days? 🙂 Tasty foods should be had all year round right?

 

Bangers and Mash (Deconstructed)

 

If you never heard of bangers and mash, it is a traditional dish from United Kingdom made of sausages, mashed potatoes and smothered with gravy and it’s absolutely delicious.

 

Personally, I think comfort foods should be easily eaten with one utensil and served in one bowl and usually wrapped in a cozy blanket in front of the TV. Sausages can be unwieldy and usually need to be cut or bit off piece by piece – and then there’s that fear of the initial bite where hot grease can potentially squirt out and burn your face (ouch?) so I decided to muck around with the classic bangers and mash recipe to make it easier to eat. 😛

 

The result?

Deconstructed bangers and mash with bite-sized sausages over a roasted garlic mashed potato smothered in a beer and onion gravy! 🙂

 

 

INGREDIENTS

All ingredients for this bangers and mash recipe can be found at your local grocery store.

 

Bangers and Mash (Deconstructed)

 

For the mashed potatoes, I used milk however if you want to go the healthier route you substitute this for chicken broth but it will be slightly less creamy.

 

I switch up my potatoes when it comes to mashed potatoes. To be honest, I haven’t found a type that really stands out! For this recipe I used russet potatoes but please let me know your preference because I can’t seem to tell the difference in flavour! 🙂

 

Bangers and Mash (Deconstructed)

 

For the sausages, anything goes. Usually I like to keep it to a simple pork sausage.

For the gravy, we used a dark beer to give it a bit more flavour. (Stouts, Porters or any dark beer.) However depending on how dark and strong the beer is, it may give the gravy a bit of a bitter kick. To reduce the bitter kick, we added 1/4 to 1/2 teaspoon of maple syrup.

 

 

 

PUTTING IT TOGETHER

Roasted Garlic Mashed Potatoes

Roast the Garlic!

I don’t know about you but I personally don’t roast whole garlic bulbs because I know it goes to waste because I can’t finish it all. Don’t get me wrong, roasted garlic is wonderful and can pretty much go in anything but generally I like to roast what I use. There is a method for this! 🙂

  1. Separate the cloves but don’t peel it. Leave it in it’s skin. (My rule of thumb for garlic potatoes is 1 clove per potato. That gives the potatoes that hint of roasted flavour without overpowering it.)
    Bangers and Mash (Deconstructed)
  2. Make sure the garlic cloves are similar in size, else the smaller ones will be crispy almost borderline burnt while the bigger ones won’t be fully soft during the roasting process. (Yep! I had some crispy burnt garlics! Blech)
  3. Coat the garlic in oil.
  4. Set the oven to 400F (204C)
  5. In a pan with parchment paper, put the garlic in and roast it. I keep it in for 10 minutes for smaller cloves and 15-20 minutes for larger cloves but check at the 10 minute mark to see if it has browned and soften before adding extra time to it since ovens and garlic sizes vary.
    Bangers and Mash (Deconstructed)
  6. You’ll know it’s done when its golden brown.
  7. Peel the skins off and remove the hard nubs on the bottom end (Those are not always fun to eat.) and set aside.

Peel & Mash the Potatoes!

  1. Scrub the potatoes to remove the dirt.
  2. In a large pot, add in bay leaves and the potatoes
  3. Add enough water to the pot to cover the potatoes.
    (Optional: Add some salt to the water)
  4. Set the stove to medium high heat and cook the potatoes for 30-40 minutes. (This will vary depending on the size of the potatoes.
  5. You’ll know it’s done when you can insert a knife into it smoothly and it doesn’t feel like a crunchy apple in the middle.
  6. Drain the water out of the pot.
  7. To peel potatoes easily, set aside a bowl of cold water and make a slit around the potatoes.
    Bangers and Mash (Deconstructed)
  8. Dunk the potato in the cold water and let it sit for about 5 minutes or so.
  9. Once you notice the potato skin slightly separate from the potatoes, grab it from each end and slide the skin outwards! Magic! A peeled potato!
    (Note: I usually just keep the skins on, gives it a bit more flavour and nutrients! So peeling the potato is optional.)
    Bangers and Mash (Deconstructed)
  10. In a bowl, combine the roasted garlic, milk, butter and potatoes and start mashing! Mash it lots for a creamier mashed potato – Mash it less for a chunky rustic mashed potato! 🙂
    Bangers and Mash (Deconstructed)
  11. Add salt to taste (not too much, the gravy has salt too! :)) and set the mashed potatoes a side for later.
    Bangers and Mash (Deconstructed)

 

Sausage & Gravy Time!

  1. With a sharp knife, make a slit down the sausage and remove the meat and break it up into small pieces. Discard the casing.
    Bangers and Mash (Deconstructed)
  2. In a large skillet pan, set the stove to medium high heat and cook the sausage for 20 minutes or until cooked through and brown.
  3. Once the sausage is done, remove the sausage from the pan and set aside. Leave the drippings in the pan.
    Bangers and Mash (Deconstructed)
  4. Add the onions into the pan and set the stove to medium low heat. Cook this down until it is brown and caramelized. It should take about 15 minutes.
  5. In a small bowl, combine the cornstarch and cold water and mix well, add it to the beef stock and stir
  6. Add in the beef stock and beer and cook it let it simmer for about 5-10 minutes to allow the flavours to meld.
  7. Stir in the maple syrup
  8. In a bowl, combine the potatoes, sausage and gravy and voila! Deconstructed bangers and mash! Dig in! 🙂
    Bangers and Mash (Deconstructed)

“Want to share bangers and mash with me?” said no one ever…

Bangers and Mash (Deconstructed)

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Bangers and Mash (Deconstructed) + Stout & Onion Gravy

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 3 Servings
  • Category: Main
  • Cuisine: British

Description

Deconstructed bangers and mash with bite-sized sausages over a roasted garlic mashed potato smothered in a beer and onion gravy


Ingredients

Roasted Garlic Mashed Potatoes

  • 4-5 medium potatoes
  • 4-5 cloves garlic
  • 2 tablespoons butter
  • 3-4 bay leaves
  • 1 cup milk
  • salt (to taste)

Sausage & Gravy

  • 3 sausages
  • 1 onion
  • 2 1/2 cup beef stock
  • 1/2 cup dark beer (stouts,porters,dark)
  • 1 tablespoon soy sauce (to taste)
  • 1/2 teaspoon maple syrup
  • 1 tablespoon + 1/4 teaspoon corn starch
  • 1 tablespoon + 1/4 teaspoon cold water

Instructions

Roasting the Garlic

  1. Separate the cloves but don’t peel it. Leave it in it’s skin. (Make sure the garlic cloves are similar in size, else the smaller ones get burnt.)
  2. Coat the garlic in oil.
  3. Set the oven to 400F (204C)
  4. On a cookie sheet with parchment paper, put the garlic in and roast it. I keep it in for 10 minutes for smaller cloves and 15-20 minutes for larger cloves but check at the 10 minute mark to see if it has browned and soften before adding extra time to it since ovens and garlic sizes vary. You’ll know it’s down when it is golden brown.
  5. Once the garlic is cool enough to handle, peel the skins off and remove the hard nubs on the bottom end (Those are not always fun to eat.) and set aside.

Peeling & Mashing the Potatoes

  1. Scrub the potatoes to remove the dirt.
  2. In a large pot, add in bay leaves and the potatoes
  3. Add enough water to the pot to cover the potatoes and a dash of salt
  4. Set the stove to medium high heat and cook the potatoes for 30-40 minutes. (This will vary depending on the size of the potatoes. (You’ll know it’s done when you can insert a knife into it smoothly and it doesn’t feel like a crunchy apple in the middle.)
  5. When the potatoes are done, drain the water out of the pot.
  6. If you are peeling the potatoes, do it now. (Detailed instructions on how to easily peel it is on the blog post)
  7. In a bowl, combine the roasted garlic, milk, butter and potatoes and start mashing! Mash it lots for a creamier mashed potato – Mash it less for a chunky rustic mashed potato! 🙂
  8. Add salt to taste (not too much, the gravy has salt too! :)) and set the mashed potatoes a side for later.

Sausage & Gravy

  1. With a sharp knife, make a slit down the sausage and remove the meat and break it up into small pieces. Discard the casing.
  2. In a large skillet pan, set the stove to medium high heat and cook the sausage for 20 minutes or until cooked through and brown.
  3. Once the sausage is done, remove the sausage from the pan and set aside. Leave the drippings in the pan.
  4. Add the onions into the pan and set the stove to medium low heat. Cook this down until it is brown and caramelized. It should take about 15 minutes.
  5. In a small bowl, combine the cornstarch and cold water and mix well, add it to the beef stock and stir
  6. Add in the beef stock and beer and cook it let it simmer for about 5-10 minutes to allow the flavours to meld.
  7. Add in the maple syrup
  8. In a bowl, combine the potatoes, sausage and gravy and dig in! 🙂

Nutrition

  • Serving Size: 1 Serving
  • Calories: 715 kcal
  • Sugar: 8 g
  • Sodium: 1381 mg
  • Fat: 43 g
  • Carbohydrates: 59 g
  • Protein: 23 g

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15 thoughts on “Bangers and Mash (Deconstructed) + Stout & Onion Gravy”

  1. Yes, I’m right there with you on comfort food all year round! Especially when it’s as comforting as this bangers and mash! Love this easier to eat version you made!

  2. Yes. All the yes. I rarely cook, but your recipes are inspiring me enough to cook more! Your Chinese-style Beer Braised Pork Belly was incredible and I definitely want to try this soon. Also, love the bowl!

  3. Such a wonderful comfort food! This looks like the perfect version for my kids too. Love your photos.

  4. My husband would LOVE this. Once this heatwave passes on through (seriously, 113 degrees is NOT cooking weather!) I’ll have to whip up this comforting dinner. Maybe he’ll even take out the trash when I ask him to. 😉

    1. Eep! That’s insane heat! I think I would die in that haha! Wait, you mean all this time I could have used food to bribe him to do chores? I’ve been doing this all wrong! haha 🙂

  5. Even though I dont eat meat, I must say that looks delicious and I can think of so many ways to make this vegetarian! 🙂

    1. Yes, this is very to make vegetarian! 🙂 Sometimes I just do it with mushrooms and broccoli!

  6. When I look at this fantastic photo , ingredients are easy to make this dish. Thank you to bring this up, so that I can cook for my family.

  7. anything deconstructed is fancyyyy in my eyes! i personally like the texture of russets more than yukon gold/etc in mashed potatoes because i feel like they’re a little less dense, but i also never say no to mashed potatoes (; especially if it has roasted garlic!

    1. haha you’d be surprised how un-fancy this is. It’s just nice to have nice bite sized sausages with every spoonful of mashed potatoes! I am a carb fiend. I love all the carbs and all the potatoes haha

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