Bangers and Mash — Cozy January Dinner for cooking, easy recipes

Plate of bangers and mash with seared sausages, creamy mashed potatoes and rich onion gravy, steam rising on a rustic wooden table in warm cozy lighting.

When the air is cold and evenings call for comfort, a simple plate of bangers and mash can feel like a warm hug. This classic combination of seared sausages, rich onion gravy, and creamy mashed potatoes belongs on any list of reliable cooking, easy recipes. It uses pantry-friendly ingredients and rewards minimal effort with maximum flavor.

top-down shot of sausages browning in a stainless pan with tongs and sliced onions nearby

Why this version works

This take on bangers and mash focuses on building depth with a few smart steps. First, the sausages are seared to develop color and caramelized flavor. Then the pan is refreshed and onions are cooked down in butter until they gain sweetness and brown edges. A bit of flour creates a roux that thickens the gravy, and deglazing with a dry red wine lifts the caramelized bits for extra savoriness. Finally, beef stock and a dash of Worcestershire sauce round everything out for a luscious finish.

adding flour to caramelized onions in a pan to make a roux

Ingredients at a glance

  • Sausages — Italian sausages are used here, but Irish or any favorite sausage will work.
  • Onion and garlic — Caramelized onion and freshly grated garlic are the backbone of the gravy.
  • Butter and flour — For browning and thickening.
  • Dry red wine — Optional, but it adds acidity and complexity.
  • Beef stock and Worcestershire sauce — For a deep, savory sauce.
  • Mashed potatoes — Chunky or smooth according to preference.

How to make it — simple steps

  1. Heat a skillet and sear the sausages until browned on all sides. Remove and set aside.
  2. Discard excess fat, add a knob of butter, and cook sliced onions until they caramelize.
  3. Add grated or minced garlic and cook for about a minute.
  4. Sprinkle in a little flour and cook until the raw flour is no longer visible.
  5. Deglaze with a splash of dry red wine. Reduce for about a minute until thickened.
  6. Pour in beef stock, add a few dashes of Worcestershire sauce, and bring to a simmer.
  7. Return the sausages to the pan, partially cover, and simmer for 15 to 20 minutes so flavors meld.
  8. Plate with mashed potatoes on the bottom and the sausages and plenty of gravy on top. Garnish with parsley.

Quick tips and easy swaps

  • No wine? Skip it and add a touch more beef stock. The gravy will still be rich and satisfying.
  • Sausage choice: Use what’s on hand — spicy, herby, or mild — to suit the table.
  • Mash texture: For a chunky mash, leave some potato pieces; for ultra-silky mash, beat until smooth and glossy.
  • Make ahead: Potatoes can be mashed ahead and reheated gently. The gravy keeps well and tastes even better the next day.
"It's just proper like home food."
Overhead shot of bangers and mash with a spoon pouring onion gravy over the sausages on a white plate.

Serving suggestions and storage

Serve bangers and mash with simple sides like steamed greens or buttered peas to cut through the richness. Leftovers store well in the fridge for 3 to 4 days. Reheat gently on the stovetop so the gravy stays velvety.

Enjoy warm, comforting cooking, easy recipes

This bangers and mash recipe fits perfectly into the rotation of cozy weeknight dinners and weekend family meals. It’s reassuringly straightforward, flexible, and full of savory comfort — an ideal addition to any collection of cooking, easy recipes.

This article was created from the video Bangers and Mash - Cozy Easy Dinner! with the help of AI.

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