This Gordon Ramsay Bangers And Mash Recipe is a creamy and rich recipe, which is made with veal or chicken sausages and Dijon mustard. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Bangers And Mash Recipe Ingredients
- 900g veal or chicken sausages
- 900g Yukon Gold potatoes, peeled and diced
- 55g unsalted butter
- 115g crème fraîche
- 120ml whole milk (warmed)
- 2 tsp Dijon mustard
- 2 tsp whole-grain mustard
- Kosher salt to taste
- 1 tsp dry mustard
- 1 tsp black pepper
- Fresh parsley (for garnish)
How To Make Gordon Ramsay Bangers And Mash Recipe
- Roast the Sausages: Preheat your oven to 220°C (425°F). Place the sausages on a wire rack set over a baking sheet. Roast for 18–20 minutes, turning once halfway through, until cooked through and golden brown.
- Boil the Potatoes: While the sausages roast, place the diced potatoes in a large pot of cold, salted water. Bring to a boil and cook for 20–25 minutes, or until fork-tender.
- Make the Mustard Mash: Drain the potatoes thoroughly and return them to the hot, empty pot to steam-dry for a minute. Pass the potatoes through a ricer or use a masher. Add the butter, warm milk, crème fraîche, and all three mustards. Season with salt and pepper and mix until smooth and creamy.
- Serve: Spoon a generous portion of the mustard mash onto each plate. Top with the roasted sausages and garnish with fresh parsley. Serve immediately.
Recipe Tips
- How do you make the creamiest mash? Warming the milk and butter before adding them to the hot potatoes helps them absorb more smoothly, preventing a lumpy or pasty texture.
- What’s the secret to juicy sausages? Don’t pierce the sausage casings before or during cooking. The casing traps the fat and juices inside, essentially basting the sausage from within as it cooks.
- Why use a potato ricer? A ricer creates a lighter, airier mash with less risk of overworking the potatoes, which can make them gluey. If you use a masher, be careful not to overmix.
- How do you get a good color on the sausages? Preheating the pan or rack before placing the sausages on it helps the casings to snap and start browning faster.
What To Serve With Bangers And Mash
This dish is famously paired with a rich onion gravy, which is considered essential by many. Other great additions include:
- A rich, dark onion gravy
- Garden peas or mushy peas
- Steamed greens like cabbage or kale
How To Store Bangers And Mash
- Refrigerate: Store leftover sausages and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the sausages in a pan or oven. The mash can be reheated in the microwave with a splash of milk or in a saucepan over low heat.
Bangers And Mash Nutrition Facts
- Calories: 890 kcal
- Protein: 40g
- Fat: 65g
- Carbohydrates: 35g
- Sodium: 1500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best sausages for bangers and mash?
A high-quality, meaty pork sausage like Cumberland or Lincolnshire is classic. However, as this recipe suggests, veal or chicken sausages also work beautifully for a slightly different flavor profile.
What is crème fraîche and can I substitute it?
Crème fraîche is a cultured cream with a rich, tangy flavor and thick consistency. It makes the mash incredibly creamy. You can substitute it with sour cream or full-fat Greek yogurt if needed.
Can I make the mashed potatoes ahead of time?
Yes, you can make the mash a day ahead and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave, adding a splash of warm milk or a knob of butter to restore its creamy consistency.
Gordon Ramsay Bangers And Mash Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings10
minutes25
minutes890
kcalA classic British comfort dish featuring juicy roasted sausages served over a bed of creamy, tangy three-mustard mashed potatoes.
Ingredients
900g veal or chicken sausages
900g Yukon Gold potatoes, peeled and diced
55g unsalted butter
115g crème fraîche
120ml whole milk, warmed
2 tsp Dijon mustard
2 tsp whole-grain mustard
1 tsp dry mustard
Kosher salt and black pepper
Fresh parsley, for garnish
Directions
- Preheat oven to 220°C (425°F). Roast sausages on a wire rack for 18-20 minutes until golden.
- Boil potatoes in salted water for 20-25 minutes until tender. Drain and let them steam-dry.
- Mash the potatoes with butter, warm milk, crème fraîche, and all three mustards. Season to taste.
- Serve the mash topped with the hot sausages and a garnish of fresh parsley.
Notes
- Using a potato ricer instead of a standard masher will result in a lighter, fluffier mash.
- Warm the milk and butter before adding to the potatoes for a smoother, creamier consistency.
- Do not pierce the sausage casings, as this allows the flavorful juices to escape.
- Preheating your roasting pan can help the sausage casings crisp up more quickly.
