Anabelle Mclean Ina Garten’s Bangers & Mustard Mash is a hearty and comforting dish inspired by the classic British pub favorite. Juicy sausages are served with creamy mashed potatoes infused with tangy mustard, creating the perfect balance of flavors for a cozy dinner.
What is Ina Garten Bangers & Mustard Mash?
“Bangers” refers to sausages, often pork or beef, while “mash” refers to creamy mashed potatoes. Ina Garten’s version elevates this traditional dish by adding bold flavors with mustard in the mash and cooking the sausages to perfection with a rich, savory gravy.
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Reasons to Try Ina Garten Bangers & Mustard Mash
- Classic Comfort Food: A warm and hearty dish perfect for any season.
- Rich and Flavorful: Creamy potatoes with a mustard twist paired with juicy sausages.
- Easy to Make: Simple ingredients come together quickly for a satisfying meal.
- Perfect for Entertaining: A crowd-pleaser for family dinners or casual gatherings.
Ingredients Needed to Make Ina Garten Bangers & Mustard Mash
For the Bangers (Sausages):
- Pork sausages – 6 large (or any preferred variety)
- Olive oil – 2 tbsp
- Yellow onion – 2 large, thinly sliced
- Beef stock – 1 ½ cups
- Red wine – ½ cup (optional)
- Unsalted butter – 2 tbsp
- All-purpose flour – 2 tbsp
- Worcestershire sauce – 1 tbsp
- Salt and freshly ground black pepper – to taste
For the Mustard Mash (Mashed Potatoes):
- Russet potatoes – 2 pounds, peeled and diced
- Unsalted butter – 4 tbsp
- Heavy cream – ½ cup, warmed
- Whole milk – ¼ cup, warmed
- Dijon mustard – 2 tbsp
- Whole-grain mustard – 1 tbsp
- Salt and freshly ground black pepper – to taste
Instructions to Prepare Ina Garten Bangers & Mustard Mash
Prepare the Sausages and Gravy:
- Cook the Sausages:
Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes until browned and cooked through. Remove the sausages and set aside. - Caramelize the Onions:
In the same skillet, melt the butter and add the sliced onions. Cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized. - Make the Gravy:
Sprinkle the flour over the caramelized onions and stir for 1-2 minutes to cook out the raw flour taste. Gradually add the beef stock and red wine (if using), whisking to prevent lumps. Add Worcestershire sauce and simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper. Return the sausages to the skillet and simmer for a few minutes to heat through.
Prepare the Mustard Mash:
- Cook the Potatoes:
Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well. - Mash the Potatoes:
While the potatoes are still warm, mash them using a potato masher or ricer. Add the butter, warmed cream, and milk, stirring until smooth and creamy. - Add the Mustard:
Stir in the Dijon and whole-grain mustard. Season with salt and freshly ground black pepper to taste. Adjust the consistency with a little extra milk if needed.
Assemble and Serve:
- Plate the Dish:
Spoon the mustard mash onto a plate or serving dish, top with the sausages, and generously drizzle the onion gravy over the top. - Garnish and Enjoy:
Garnish with fresh parsley or thyme if desired and serve hot.
What Goes Well With Ina Garten Bangers & Mustard Mash?
- Steamed Greens: Serve with sautéed spinach, green beans, or peas.
- Roasted Carrots: Add a sweet, caramelized vegetable side.
- Crusty Bread: Perfect for soaking up the rich onion gravy.
- Apple Chutney: A sweet and tangy addition to balance the savory flavors.
Key Tips for Making Ina Garten Bangers & Mustard Mash
- Choose Quality Sausages: Opt for high-quality pork or beef sausages for the best flavor.
- Caramelize the Onions Slowly: Cooking the onions low and slow enhances the gravy’s richness.
- Warm the Cream and Milk: Adding warm liquids to the potatoes prevents them from becoming gummy.
- Adjust the Mustard: Add more or less mustard to suit your taste preferences.
- Deglaze the Pan: Use red wine or a splash of stock to lift all the browned bits from the pan for maximum flavor in the gravy.
Creative Variations of Ina Garten Bangers & Mustard Mash
- Use Different Sausages: Try chicken, turkey, or even spicy sausages for variety.
- Add Cheese to the Mash: Stir in a little grated cheddar for extra creaminess.
- Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy.
- Include Bacon: Crisp up bacon and add it to the mashed potatoes for a smoky twist.
- Vegetarian Version: Use plant-based sausages and vegetable stock for a meat-free option.
Storage Guidelines for Ina Garten Bangers & Mustard Mash
- Refrigerate leftovers: Store them in an airtight container for up to 3 days.
- Freeze the Gravy and Sausages: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat: Warm the sausages and gravy over low heat on the stovetop. Reheat the mashed potatoes in the microwave or on the stove, adding a splash of milk to loosen them if needed.
Nutrition Value
- Calories: ~450 per serving
- Protein: 18g
- Carbohydrates: 35g
- Fats: 25g
- Fiber: 4g
FAQs
Can I Use Different Types of Sausages for Bangers and Mash?
Yes, you can use any type of sausages, including pork, beef, chicken, or even plant-based sausages for a vegetarian option. The key is to choose high-quality sausages for the best flavor.
How Do You Make Creamy Mashed Potatoes for Bangers and Mash?
To make creamy mashed potatoes, use starchy potatoes like russets, warm the cream and milk before adding, and mash the potatoes while they are still hot. Incorporating butter and mustard adds flavor and a smooth texture.
Can Bangers and Mash Be Made Ahead of Time?
Yes, you can make the mashed potatoes and onion gravy ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat gently and cook the sausages fresh when ready to serve.
What Is the Best Way to Thicken Onion Gravy?
To thicken onion gravy, sprinkle all-purpose flour over the cooked onions and stir well to coat. Gradually whisk in beef stock or red wine, letting the gravy simmer until it reaches the desired thickness.
Wrapping Up
Ina Garten’s Bangers & Mustard Mash is the ultimate comfort food that brings together juicy sausages, creamy mashed potatoes, and a rich onion gravy. This dish is perfect for a cozy family dinner or a casual gathering with friends.
Give it a try, and enjoy the simple yet bold flavors of this British-inspired classic!
More Ina Garten Recipes
- Ina Garten Waffle Iron Hash Browns
- Ina Garten Roasted Vegetable Frittata
- Ina Garten Buttermilk Pancakes
- Ina Garten Broccoli Quiche
Ina Garten Bangers & Mustard Mash Recipe
“Bangers” refers to sausages, often pork or beef, while “mash” refers to creamy mashed potatoes. Ina Garten’s version elevates this traditional dish by adding bold flavors with mustard in the mash and cooking the sausages to perfection with a rich, savory gravy.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: British
Ingredients
For the Bangers (Sausages):
- Pork sausages – 6 large (or any preferred variety)
- Olive oil – 2 tbsp
- Yellow onion – 2 large, thinly sliced
- Beef stock – 1 ½ cups
- Red wine – ½ cup (optional)
- Unsalted butter – 2 tbsp
- All-purpose flour – 2 tbsp
- Worcestershire sauce – 1 tbsp
- Salt and freshly ground black pepper – to taste
For the Mustard Mash (Mashed Potatoes):
- Russet potatoes – 2 pounds, peeled and diced
- Unsalted butter – 4 tbsp
- Heavy cream – ½ cup, warmed
- Whole milk – ¼ cup, warmed
- Dijon mustard – 2 tbsp
- Whole-grain mustard – 1 tbsp
- Salt and freshly ground black pepper – to taste
Instructions
Prepare the Sausages and Gravy:
- Cook the Sausages:
Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes until browned and cooked through. Remove the sausages and set aside. - Caramelize the Onions:
In the same skillet, melt the butter and add the sliced onions. Cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized. - Make the Gravy:
Sprinkle the flour over the caramelized onions and stir for 1-2 minutes to cook out the raw flour taste. Gradually add the beef stock and red wine (if using), whisking to prevent lumps. Add Worcestershire sauce and simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper. Return the sausages to the skillet and simmer for a few minutes to heat through.
Prepare the Mustard Mash:
- Cook the Potatoes:
Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well. - Mash the Potatoes:
While the potatoes are still warm, mash them using a potato masher or ricer. Add the butter, warmed cream, and milk, stirring until smooth and creamy. - Add the Mustard:
Stir in the Dijon and whole-grain mustard. Season with salt and freshly ground black pepper to taste. Adjust the consistency with a little extra milk if needed.
Assemble and Serve:
- Plate the Dish:
Spoon the mustard mash onto a plate or serving dish, top with the sausages, and generously drizzle the onion gravy over the top. - Garnish and Enjoy:
Garnish with fresh parsley or thyme if desired and serve hot.
