True Bangers and Mash with Onion Gravy

True Bangers and Mash with Onion Gravy

43 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
wsf
Recipe by  wsf

“Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
  3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Share It

Reviews (43)

Rate This Recipe
Savory Susan
39

Savory Susan

Amazingly delicious! My family raved about this meal that is full of flavor from every angle. I used Johnsonville Brats and 3 lbs. red potatoes unpeeled. Although the gravy is thin it is very rich and soaks into the potatoes in a delightful way!

METROWESTJP
34

METROWESTJP

This was my first time having Bangers & Mash. It wasn't bad, especially the gravy, but a little too time consuming as written for a simple meal. I would suggest getting the potatoes on the stove first, then brown the sausage, put it in the oven, sautee the onions and start reducing the gravy before mashing the potatoes. Also, it took me at least half an hour to boil the gravy down by half, probably because of the humidity here in Florida. I turned on the A/C to draw some of the moisture out of the air and it seemed to help speed things up. The potatoes seemed a little dry as is, so I tossed in another splash of milk. Adding a splash of beef broth to the potatoes might not be bad, either.

Lora
27

Lora

My husband wanted a traditional Irish meal for St Patrick's day, and said this was the best version of Bangers and Mash he has had! Great flavor, and the sauce was awesome..a little on the thin side so I added some cornstarch to it to help thicken it up just a bit. Will definately be serving this on more than just St Patrick's day

More Reviews

Similar Recipes

Bangers and Mash
(113)

Bangers and Mash

Lance's French Onion Soup
(83)

Lance's French Onion Soup

Pork Chops with Mushroom Onion Gravy
(59)

Pork Chops with Mushroom Onion Gravy

Country Fried Steaks with Sweet Onion Gravy
(28)

Country Fried Steaks with Sweet Onion Gravy

Sausages in Onion Gravy
(22)

Sausages in Onion Gravy

Classic Bangers and Mash
(15)

Classic Bangers and Mash

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 516 cal
  • 26%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 50.4 g
  • 16%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1511 mg
  • 60%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lance's French Onion Soup

>

next recipe:

Pork Chops with Mushroom Onion Gravy