There’s nothing quite like a plate of Classic Sausage and Mash with Peas to bring warmth and comfort to your dinner table. This traditional British dish combines juicy sausages, creamy mashed potatoes, and sweet garden peas, all drenched in a rich onion gravy. It’s simple, hearty, and full of nostalgic flavors. Whether you’re cooking for the family or just treating yourself, this meal is guaranteed to hit the spot.
Table of Contents
- Introduction: The Charm of a British Classic
- Ingredients You’ll Need
- Tools and Equipment
- Step-by-Step Recipe
- Making the Mash
- Cooking the Sausages
- Preparing the Onion Gravy
- Cooking the Peas
- Serving Suggestions
- Tips for the Perfect Mash
- Variations and Customizations
- FAQs and Storage Tips
- Conclusion: A Cozy Classic for All Occasions
1. Introduction: The Charm of a British Classic
Sausage and mash, or “bangers and mash,” is a quintessential British dish that’s as satisfying as it is simple. The contrast of the savory, meaty sausages against buttery mashed potatoes and vibrant peas creates a balanced, delicious meal. The crowning glory is the rich onion gravy that ties everything together, adding depth and flavor to each bite.
2. Ingredients You’ll Need
For the Sausages and Mash:
- 6-8 high-quality pork sausages (Cumberland, Lincolnshire, or your favorite variety)
- 2 pounds (900g) potatoes, peeled and chopped into even chunks
- 1/4 cup (60ml) milk or cream
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
For the Onion Gravy:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 2 cups (500ml) beef or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
For the Peas:
- 1 cup (150g) frozen peas
- 1 tablespoon butter
- Salt and pepper to taste
3. Tools and Equipment
- Large pot for boiling potatoes
- Skillet or frying pan for sausages and gravy
- Potato masher or ricer
- Whisk
- Small saucepan for peas