Smoky sausage over a cloud of fluffy mashed potatoes and drenched in a sweet and tangy red wine-based gravy makes these All Diet-Friendly Bangers and Mash an outrageously delicious dish!
This recipe is influenced by my husband’s British roots and all-around love for any sauce or gravy. And with its many variations, literally, everyone can enjoy it—meat-eaters and vegans alike!
Bangers and Mash Frequently Asked Questions
Like all of my recipes, I try to make them adaptable to pescatarian, vegetarian, and vegan diets. If you’re a meat-eater, you can choose from chicken, pork, or beef sausage for this recipe.
Vegetarian and vegan sausage is easy to find. If you’re vegan, just make sure to use nondairy milk, vegan butter, and a vegan gravy starter. I use Bisto Gravy Granules (affiliate link), which is safe for vegans! Otherwise, all of the other ingredients are safe!
Well, they’re sausages, of course! The nickname “bangers” has been around for decades after fillers in sausages during a meat shortage in England made them sputter and sometimes even explode in the pan! And like all ridiculous monikers, “Bangers and Mash” stuck.
Luckily, the chance of sausage explosion these days is pretty much zero. But just the act of calling them Bangers makes them taste more authentically British, don’t you think?
No, but seriously, it’s red wine-based, so it has a lot of depth even with such few ingredients. The bitterness of the wine is balanced out by the sweetness of the caramelized red onions and brown sugar.
The gravy granules act both as a thickener and as salt content. The trick is to get your onions super soft, so they kinda just melt into the gravy and provide little bursts of flavor in every bite.
Go for something a little less sweet. No need to use your fancy wines for cooking, I usually find a Pinot Noir on sale and use that! Because the top shelf stuff should be saved for sipping.
This recipe can easily be doubled. The current recipe yields more than enough gravy for two, but if you’re buying more sausage, double the quantity in the gravy, too.
It’s important that you have enough to cover the sausages completely for them to cook in the oven.
If you’re entertaining or meal prepping for later in the week, the best thing to do is make your mashed potatoes and gravy ahead of time. Then, when you’re ready for this mouth-watering meal, brown your sausage, throw them in the pre-made gravy and chuck them in the oven.
You can just reheat your mashed potatoes and pour your sausage and gravy over them fresh and hot out of the oven.
Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and it’s high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint. Try using vegetarian sausage for this recipe!
Why You Should Make this Bangers and Mash Recipe
- It’s adaptable. It’s in the name! Easy to make safe for vegans, vegetarians, pescatarians, and meat eaters.
- The gravy. That red wine gravy is lick-the-plate-worthy.
- The pillow-y mash. The fluffiest, creamiest, more decadent base for any protein.
- It’s fun! Nevermind the fact that it’s fun to say, it’s even more fun to eat!