Jamie Oliver Bangers And Mash

Jamie Oliver Bangers and Mash are covered in a delicious thick onion sauce and served over the best-mashed potatoes. It’s quite simple to prepare and makes an excellent evening dish for the entire family.

 Why you’ll love this recipe:

• Celebrate St. Patrick’s Day with a UK favorite served in many pubs and households throughout the United Kingdom and Ireland.
• This is a traditional banger and mash dish that Jamie Oliver has been making for years, with a tweak from me. Caramelized onions enhance the taste of this “bangin’ meal.”
• Believe me when I say that this Jamie Oliver dish is traditional comfort food at its finest!

What are Bangers and Mash?

Mash refers to mashed potatoes, whereas Bangers are sausages. During World War I, when meat was scarce, the sausages weres produced with a lot of water or dried bread, causing them to rupture (with a boom!) during cooking, it’s so simple to make at home!

Because this Jamie Oliver recipe is low-cost and needs few ingredients, you want all of the components to shine.

Ingredients That You’ll Need:

With only a few common ingredients, this classic Jamie Oliver recipe is the ultimate comfort food.

(For more information and measurements, see the printable recipe card below.)

• For Bangers and Mash, use the highest quality sausages. If you happen to come across any Irish sausage, take advantage of it! They have an amazing herbal, peppery taste to them. If not, use high-quality pork sausage. Even bratwurst would suffice.
• The onion gravy is essential and the secret to making outstanding Bangers & Mash. Homemade onion gravy is a staple in my house! It contains pan fat drippings, chopped onions, garlic, butter, flour, salt and pepper, and beef broth (see note below.)
• the beef broth I’ve heard recipes that call for beef broth. I just used beef broth. 
• Add a dash of mustard and/or Worcestershire sauce for more flavor.
• The “mash” in this meal is mashed potatoes, which are a requirement. This is the finest mashed potatoes recipe I’ve ever tried, and it’s the only way I make them!

How To Make Jamie Oliver Bangers And Mash?

1. In a large nonstick skillet, heat the oil over medium heat. Cook until the sausages are browned all over and cooked through (rolling regularly to prevent burning), about 10-12 minutes. Pour all except 1 tablespoon of the grease from the pan onto a paper towel-lined dish.
2. When the butter is bubbling, add the onion and toss to coat. Cook for another 10 minutes, or until the onions are transparent, golden, and starting to caramelize.
3. Cook for 30 seconds, or until the garlic is aromatic.
4. Mix in the flour until entirely mixed.
5. Mix in approximately 3/4 cup beef broth until the onion turns into sludge. Then stir in the remaining beef broth until well mixed.
6. Simmer, stirring occasionally, until the gravy thickens but is still slightly thinner than desired — it will thicken further as it sets.
7. Season with salt and pepper to taste.
8. Return the cooked sausages to the pan to reheat thoroughly.
9. Mound some mashed potatoes on a platter, top with 2 sausages, pour with gravy, and serve with some delicious baby peas on the side. Yum!

Recipe Tips

•  Sausages: While any sausage can be used, traditional Bangers and Mash are cooked using Irish sausages. I made it using pork sausage.
• Onion: I prefer to create onion gravy because it adds flavor, thickens the gravy, and allows you to smother the sausages with gravy. However, it is optional and can be omitted if desired.

• Beef broth/liquid stock: I like to make my gravy using beef broth rather than chicken broth since it has a more powerful flavor and a beautiful deep brown color. However, if you like, you may use chicken instead; the gravy would be lighter in color.

What to Serve with Jamie Oliver Bangers and Mash?

The “mash” is mashed potatoes, which are an absolute requirement for pairing with these pig sausages. We love Bobby Flay’s Mashed Potatoes Recipe (seriously, the best.) This meal is also usually served with a serving of delicious baby peas (slathered in butter and a bit of salt.) It’s a fantastic match for the food. Creamed spinach is also delicious.

Here are some severing suggestions:

• Cornbread With Creamed Corn
• Smashed Red Potatoes
• Green Bean Casserole
• Mexican Cornbread Casserole

How To Store Jamie Oliver Bangers and Mash?

• In The Fridge: Refrigerate Your leftovers Jamie Oliver Bangers and Mash for up to 5 days, keeping the bangers and gravy separate from the mashed potatoes.

• In The Freezer: I would recommend storing the gravy for the Jamie Oliver Bangers and Mash, which can be frozen for 6 months.

Note: The sauce and the mashed potatoes will not freeze well.

How to Reheat Jamie Oliver Bangers and Mash?

1. In a small saucepan, combine the required amount of mashed potatoes with a few tablespoons of whole milk and simmer over low heat, stirring regularly, until heated.
2. Reheat the required number of bangers and sauce in a separate pot or skillet over low heat until hot.
3. Use a hand masher or electric hand beaters instead of a food grinder.

You may improve the taste of the mashed potatoes by adding half and half or heavy whipping cream for the milk.

Frequently Asked Questions

Jamie Oliver Bangers and Mash Nutrition Facts

Amount Per Serving

• Calories 843
• Total Fat 32g
• Saturated Fat 12g
• Sodium 220mg
• Total Carbohydrate 61g
• Dietary Fiber 12g
• Protein 40g

Jamie Oliver Bangers And Mash

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Main

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:843 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver’s Bangers and Mash are covered in a delicious thick onion sauce and served over the best-mashed potatoes. It’s quite simple to prepare and makes an excellent evening dish for the entire family.

Ingredients

• 1 tablespoon extra-virgin olive oil
  
• 8 pork sausage links
• 2 tablespoons unsalted butter
  
• 1 large sweet onion, halved and thinly sliced
  
• 2 cloves garlic, minced
  
• 3 tablespoons all-purpose flour
  
• 2 cups beef broth
  
• salt and pepper, to taste
  
• mashed potatoes, for serving
  
• sweet baby peas, for serving

Instructions

1. In a large nonstick skillet, heat the oil over medium heat. Cook until the sausages are browned all over and cooked through (rolling regularly to prevent burning), about 10-12 minutes. Pour all except 1 tablespoon of the grease from the pan onto a paper towel-lined dish.
2. When the butter is bubbling, add the onion and toss to coat. Cook for another 10 minutes, or until the onions are transparent, golden, and starting to caramelize.
3. Cook for 30 seconds, or until the garlic is aromatic.
4. Mix in the flour until entirely mixed.
5. Mix in approximately 3/4 cup beef broth until the onion turns into sludge. Then stir in the remaining beef broth until well mixed.
6. Simmer, stirring occasionally, until the gravy thickens but is still slightly thinner than desired — it will thicken further as it sets.
7. Season with salt and pepper to taste.
8. Return the cooked sausages to the pan to reheat thoroughly.
9. Mound some mashed potatoes on a platter, top with 2 sausages, pour with gravy, and serve with some delicious baby peas on the side. Yum!

Notes

•  Sausages: While any sausage can be used, traditional Bangers and Mash are cooked using Irish sausages. I made it using pork sausage.
• Onion: I prefer to create onion gravy because it adds flavor, thickens the gravy, and allows you to smother the sausages with gravy. However, it is optional and can be omitted if desired.
• Beef broth/liquid stock: I like to make my gravy using beef broth rather than chicken broth since it has a more powerful flavor and a beautiful deep brown color. However, if you like, you may use chicken instead; the gravy would be lighter in color.

Keywords:traditional, pub