ByAnnUpdated on
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Jump to Recipe Print Recipe
Bangers and mash are juicy pork sausages served over mashed potatoes and covered in an onion gravy. The gravy for this bangers and mash recipe is made with sweet apple cider and fresh thyme, for an extra flavorful twist on the classic. It’s an easy, comforting, and family-friendly meal that’s great for weeknights!
Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I will make a small commission, at no cost to you. I will never recommend anything I don’t personally use and love!
British food is a hot topic in my family. For a little history lesson, after the second World War, food rationing continued in England for almost a decade.
The lack of availability of fresh ingredients meant culinary innovation took a backseat for a while. Compared with other European cuisines, British food has not had the best reputation.
But my step-father is English, and understandably loyal to the traditional pub food of his country.He and my mother insist that England has come a very long way gastronomically in recent years, and most everyone I talk to agrees!
Except for my birth dad, who spent many years working in the U.K. and passionately dislikes British food. Its supposed crumminess has pretty much become his favorite topic of conversation. It makes for a lively debate!
I haven’t spent much time in England myself, but I will say that British pub classics like fish and chips and bubble and squeak are some of my very favorite meals.
And another thing I know is that I LOVE bangers and mash, and I don’t know anyone who doesn’t! Besides being one of the tastiest, most comforting dishes I know, it couldn’t be more straightforward to make.
Bangers and mash is basically sausages served with mashed potatoes and gravy. The sausages used are usually some kind of mildly-spiced fresh pork sausage.
My grocery store actually carries some that are labeled “bangers”, but you could really use any fresh pork sausage you like. I tried honey garlic sausages once and they were excellent in this.
I use my best friend, my cast iron skillet, to cook the sausages, and prepare the gravy.
For this bangers and mash recipe, I like to replace some of the stock with apple cider. Apples go so well with pork, and with some fresh thyme, the flavor is terrific.
No matter how you feel about British food, it’s hard not to love this easy, family-friendly bangers and mash recipe!
Do you love bangers and mash too? If you make this recipe, I would love it if you wouldtake a pic and tag me on Instagram @ourhappymess!
Or pin for later!
And if you’re looking for more easy weeknight inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or be old-fashioned and subscribe in the sidebar on the right to get every new recipe in your inbox 🙂
Bangers and mash are juicy pork sausages served over mashed potatoes and covered in an onion gravy. The gravy for this bangers and mash recipe is made with sweet apple cider and fresh thyme, for an extra flavorful twist on the classic.
5 from 6 votes
Print Pin Rate Save
Course: Main Course
Cuisine: British
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Calories: 861kcal
Author: Ann Otis
Ingredients
- 1 tablespoon olive oil
- 8 fresh pork sausages
- 2 tablespoons butter
- 1/2 large onion thinly sliced
- 2 garlic cloves minced
- pinch crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup apple cider (natural apple juice)* NOT apple cider VINEGAR
- 2 cups chicken stock
- 5 sprigs fresh thyme
- salt and pepper
For Serving
- mashed potatoes
- 2 tablespoons fresh parsley chopped
US Customary - Metric
Instructions
In a cast iron pan over medium-high heat, heat the olive oil.
Add the sausages and cook, turning now and then to brown all sides, until cooked through. Transfer to a plate.
In the same pan, melt the butter. Add the onions, garlic, red pepper flakes and thyme and cook until onions begin to color, about 5-6 minutes.
Whisk in the flour, and cook, whisking constantly for one minute.
Whisk in the apple cider and bring to a boil. Add the chicken stock and bring it to a simmer. Lower heat to medium-low and simmer, stirring now and then, until gravy begins to thicken, about 10-15 minutes. Remove and discard the thyme stems. Add salt and pepper to taste.
Place the sausages back in the pan to warm through. Spoon some mashed potatoes onto a plate, place two sausages on top, and ladle gravy over the top. Sprinkle with parsley and serve.
Notes
*This recipe calls for non-alcoholic apple cider, which is sometimes just called "natural apple juice". You should be able to find some with the other juices in your grocery store. The best kind is usually with the refrigerated juices, but the shelf-stable kind also works. You can also use regular apple juice. Do NOT use apple cider VINEGAR, which is an entirely different thing.
Nutrition
Calories: 861kcal | Carbohydrates: 15g | Protein: 38g | Fat: 70g | Saturated Fat: 24g | Cholesterol: 181mg | Sodium: 1663mg | Potassium: 777mg | Sugar: 8g | Vitamin A: 570IU | Vitamin C: 8.5mg | Calcium: 42mg | Iron: 3.3mg
Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
