“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.
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I love comfort food, especially pub dishes like bangers and mash. However, sometimes I need to find ways to lighten it up. For this recipe I subbed in cauliflower for the mashed potatoes and whipped them with ricotta for a savory side. The pan cooked sausages are smothered in an onion gravy, a tightened up sauce made from caramelized onion, Guinness and beef broth with a resulting gravy that is similar to French onion soup. While there are a few components to this dish they all work well together to create a complex and flavorful meal.
This is a well known British and Irish dish. “Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.
Key Ingredients in This Recipe
Sausages – This recipe calls for Irish-style sausages for the bangers. This type of sausage is often made with breadcrumbs and must contain around 20% filler to create the right texture. Any pork sausages can be used instead.
Caramelized Onions – While caramelizing onions takes a bit of patience, don’t try to rush the process by turning up the heat. The goal is to draw out the sugars in the onions and caramelize them – you have to go low and slow. You end up with mellow sweet onion flavor. They are used for the base of the onion gravy served over the bangers and mash.
Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery. In this recipe I whip it into the cauliflower mashed potatoes to make them extra creamy and rich.
For the Guinness Onion Gravy:
Lightly caramelize the onions. Heat a medium sauté pan over medium heat. Add the olive oil and heat through then add the butter and allow to melt. Add the onions and sauté, stirring occasionally until the onion wilt and become tender, about 6 minutes. Sprinkle with the sugar and salt and continue to cook the onions until they are lightly browned and start to caramelize, about 15 to 20 minutes.
Add flour and broth to create the gravy. Next, add the flour and stir to coat the onions. Then, pour in the Guinness and beef broth, simmering until the sauce has reduced and thickened, about 10 minutes.
To make the cauliflower mash:
Heat oven. Heat oven to 400ºF (200ºC).
Roast the cauliflower. Toss the cauliflower with 2 tablespoons of the olive oil and spread in an even single layer on a baking sheet. Season with salt and pepper. Cut the top ¼” off of the head of garlic then add to the baking sheet and drizzle with the remaining tablespoon of the olive oil. Roast in the oven until the cauliflower is soft and golden brown and the garlic is soft.
Blend the cauliflower. Add the hot cauliflower and 4 cloves of the roasted garlic to the bowl of a food processor fitted with the blade attachment. Pulse until smooth then add the ricotta and continue to pulse until the mixture is smooth. Season with salt and pepper to taste.
For the mushy peas:
Cook the peas. Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the peas and sauté until tender, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper then add the heavy cream.
Mash the peas. Use a potato masher to mash the peas, so they are partially mashed. Simmer until the mixture has thickened, about 2 minutes.
To make the bangers:
Cook the sausages in a pan. Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the pork sausages and cook, rotating occasionally until they are completely cooked through, about 20 minutes.
For serving:
Assemble and serve. Divide the mashed cauliflower among 4 shallow bowls. Top with the sausages and onion gravy. Serve the mushy peas on the side.
Tips and Tricks for This Recipe
The caramelized onion gravy can be made ahead of time to cut down on the prep time.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
1medium head cauliflower,about 1½ pounds, cut into florets
1small head garlic
3tablespoonsextra-virgin olive oil,divided
Kosher salt,as needed
Freshly ground black pepper,as needed
½cupwhole milk ricotta cheese,drained
For the mushy peas:
2tablespoonsunsalted butter
3cupsEnglish peas,shelled
Kosher salt,as needed
Freshly ground black pepper,as needed
1/3cupheavy cream
For the bangers:
2tablespoonsextra-virgin olive oil
1poundIrish-style pork sausages
Instructions:
For the Guinness Onion Gravy:
Heat a medium sauté pan over medium heat. Add the olive oil and heat through then add the butter and allow to melt. Add the onions and sauté, stirring occasionally until the onion wilt and become tender, about 6 minutes. Sprinkle with the sugar and salt and continue to cook the onions until they are lightly browned and start to caramelize, about 15 to 20 minutes.
Add the flour and stir to coat the onions. Add the Guinness and beef broth, simmering until the sauce has reduced and thickened, about 10 minutes.
For the cauliflower mash:
Heat oven to 400ºF.
Toss the cauliflower with 2 tablespoons of the olive oil and spread in an even single layer on a baking sheet. Season with salt and pepper. Cut the top ¼” off of the head of garlic then add to the baking sheet and drizzle with the remaining tablespoon of the olive oil. Roast in the oven until the cauliflower is soft and golden brown and the garlic is soft.
Add the hot cauliflower and 4 cloves of the roasted garlic to the bowl of a food processor fitted with the blade attachment. Pulse until smooth then add the ricotta and continue to pulse until the mixture is smooth. Season with salt and pepper to taste.
For the mushy peas:
Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the peas and sauté until tender, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper then add the heavy cream. Use a potato masher to mash the peas, so they are partially mashed. Simmer until the mixture has thickened, about 2 minutes.
For the bangers:
Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the pork sausages and cook, rotating occasionally until they are completely cooked through, about 20 minutes.
For serving:
Divide the mashed cauliflower among 4 shallow bowls. Top with the sausages and onion gravy. Serve the mushy peas on the side.
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