Gordon Ramsay Bangers And Mash

This creamy, savory Gordon Ramsay Bangers and Mash is made with plump pork sausages, fluffy potatoes, and ready in 50 minutes. The rich onion gravy pools perfectly into the buttery mash for a comforting bite. I always rely on this recipe when craving classic British pub food at home.

Why This Classic Works

I used to think any sausage and potato combination would do, but the technique here really matters. Taking the time to properly caramelize the onions for the gravy builds incredible depth.

Rushing the mash was my biggest early mistake. Now, I let the potatoes dry out slightly after boiling to ensure they absorb the butter and milk without becoming gluey.

Gordon Ramsay Bangers and Mash Ingredients

For the Mash and Sausages

• 8 high-quality pork sausages
• 2 lbs russet or Maris Piper potatoes, peeled and chopped
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• Salt and black pepper to taste

For the Onion Gravy

• 2 large red onions, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cups beef stock

How To Make Gordon Ramsay Bangers and Mash

1. Boil the potatoes: Place the chopped potatoes in a large pot of salted water, bring to a boil, and simmer for 15 minutes until tender.
2. Brown the sausages: Heat olive oil in a large skillet over medium heat and sear the sausages for 10 to 12 minutes until cooked through and golden brown. Remove and set aside.
3. Caramelize the onions: In the same skillet, add the sliced red onions and cook for 10 minutes until soft, then stir in the balsamic vinegar to deglaze the pan.
4. Simmer the gravy: Pour the beef stock into the onions, bring to a simmer, and let it reduce for 5 to 8 minutes until slightly thickened.
5. Mash the potatoes: Drain the potatoes, return them to the warm pot to dry slightly, then mash in the butter, milk, salt, and pepper until completely smooth.
6. Assemble the dish: Plate a generous scoop of mashed potatoes, top with two sausages, and pour the warm onion gravy over the top.

Recipe Tips

• Choose quality sausages: The flavor relies heavily on the meat, so buy sausages with a high percentage of pork.
• Dry the potatoes: Letting the boiled potatoes sit in the hot, drained pot for a minute prevents watery, dense mash.
• Scrape the pan: When deglazing with balsamic vinegar, scrape up all the browned bits from the sausages for maximum flavor.

What To Serve With Bangers and Mash

This dish is incredibly rich and needs a bright, simple vegetable on the side. Steamed garden peas or roasted carrots work perfectly to balance the savory gravy. A crisp green salad with a sharp vinaigrette also cuts through the heavy potatoes nicely.

How To Store

Store the sausages, mash, and gravy in separate airtight containers in the fridge for up to three days. The gravy and sausages freeze well for up to two months, but the mashed potatoes are best made fresh as their texture changes when frozen.

FAQs

Can I use chicken or beef sausages?

Yes, but traditional British bangers are made with pork. Beef or chicken sausages will change the flavor profile but still work well.

Why is my gravy too thin?

If your gravy has not thickened enough, let it simmer longer over medium heat. You can also stir in a small splash of cornstarch slurry if needed.

What are the best potatoes for mashing?

Starchy potatoes like Russets or Maris Pipers yield the fluffiest mash because they break down easily when boiled.

Nutrition

• Calories: 650 kcal
• Total Fat: 42 g
• Saturated Fat: 18 g
• Cholesterol: 110 mg
• Sodium: 1200 mg
• Total Carbohydrate: 45 g
• Protein: 25 g

Try More Recipes:

• Gordon Ramsay Air Fryer Steak
• Easy Gordon Ramsay Lobster Wellington Recipe
• Gordon Ramsay Slow Cooker Roast Beef

Gordon Ramsay Bangers And Mash

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Gordon Ramsay Bangers and Mash brings creamy, savory comfort straight to your kitchen in 50 minutes. Using high-quality pork sausages, fluffy potatoes, and a rich balsamic onion gravy, this pub classic is easy enough for a cozy weeknight dinner.

Ingredients

• 8 high-quality pork sausages

• 2 lbs russet or Maris Piper potatoes, peeled and chopped

• 4 tbsp unsalted butter

• 1/2 cup whole milk

• Salt and black pepper to taste

• 2 large red onions, thinly sliced

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• 2 cups beef stock

Directions

• 1. Boil the potatoes: Place the chopped potatoes in a large pot of salted water, bring to a boil, and simmer for 15 minutes until tender.
• 2. Brown the sausages: Heat olive oil in a large skillet over medium heat and sear the sausages for 10 to 12 minutes until cooked through and golden brown. Remove and set aside.
• 3. Caramelize the onions: In the same skillet, add the sliced red onions and cook for 10 minutes until soft, then stir in the balsamic vinegar to deglaze the pan.
• 4. Simmer the gravy: Pour the beef stock into the onions, bring to a simmer, and let it reduce for 5 to 8 minutes until slightly thickened.
• 5. Mash the potatoes: Drain the potatoes, return them to the warm pot to dry slightly, then mash in the butter, milk, salt, and pepper until completely smooth.
• 6. Assemble the dish: Plate a generous scoop of mashed potatoes, top with two sausages, and pour the warm onion gravy over the top.