Pork and Minced Beef Bangers and Mash
Homemade sausages made from a mix of minced pork and beef are seasoned with herbs and pan-fried until golden, then served over chive mashed potatoes with a caramelized onion gravy. Combining two meats keeps the sausages juicy and flavorful without any special equipment. The full dish is on the table in just over 30 minutes.
Equipment
- Large skillet or frying pan
- Large pot
- Mixing bowl
- Masher or potato ricer
- Wooden spoon
- Knife
- Cutting board
- Tongs
Ingredients
For the Bangers (Sausages):
- 8 oz ground pork look for 80/20 fat ratio
- 8 oz ground beef preferably 85% lean
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
For the Mash:
- 2 lbs Yukon Gold potatoes peeled and cut into chunks
- 4 tbsp unsalted butter
- ½ cup whole milk warmed
- 2 tbsp fresh chives finely chopped
- 1 tsp salt for boiling water
For the Onion Gravy:
- 2 tbsp unsalted butter
- 1 large yellow onion thinly sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth low sodium
- 1 tsp Worcestershire sauce
Instructions
- Prepare the Sausage Mixture: In a mixing bowl, combine ground pork and beef with mustard, smoked paprika, salt, and pepper. Mix gently but thoroughly by hand until well incorporated. Shape into 8–10 sausage-style logs (3 to 4 inches long).
- Start the Mash: Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat to simmer and cook for 12–15 minutes, or until fork-tender.
- Cook the Bangers: While potatoes cook, heat a large skillet over medium heat. Add sausages and cook for about 10–12 minutes, turning every few minutes, until golden brown and cooked through (internal temp should reach 160°F / 71°C).
- Make the Onion Gravy: Remove the sausages; reduce heat to medium-low. Add butter and sauté onions for 5–6 minutes until deeply golden. Stir in flour; cook 1 minute. Gradually whisk in beef broth and Worcestershire, scraping up brown bits. Simmer 3–4 minutes until slightly thickened.
- Finish the Mash: Drain potatoes. Add butter and warm milk, then mash until smooth. Fold in chopped chives, and season with salt to taste.
- Plate & Serve: Spoon creamy mash onto a plate, top with sausages, and drizzle generously with warm onion gravy.
Notes
- For faster gravy, caramelize the onions ahead of time and store up to 2 days in the fridge.
- Substitute heavy cream for milk in mashed potatoes for extra richness.
- To make this fully gluten-free, replace the flour with cornstarch and ensure Worcestershire is gluten-free.
Nutrition
Calories: 646kcalCarbohydrates: 47gProtein: 28gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 128mgSodium: 1432mgPotassium: 1549mgFiber: 6gSugar: 5gVitamin A: 900IUVitamin C: 49mgCalcium: 103mgIron: 4mg
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