Classic Bangers and Mash with Rich Onion Gravy
This recipe delivers the ultimate comfort food: juicy sausages served over creamy mashed potatoes, all smothered in a deeply flavorful, homemade onion gravy. It is a hearty, satisfying meal perfect for any night.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter
- 1 teaspoon salt, plus more for boiling water
- 1/2 teaspoon black pepper
- 8 large, good quality pork sausages (Bangers)
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 cup heavy cream (optional, for gravy)
- 2 cups frozen peas, for serving (optional)
Instructions
- Prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes well and return them to the hot pot. Mash thoroughly. Add the warm milk, butter, salt, and pepper. Mix until the potatoes are creamy and smooth. Keep warm.
- Cook the sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until they are evenly browned and cooked through (about 15 to 20 minutes, depending on thickness). Remove the sausages from the skillet and set them aside, leaving the drippings in the pan.
- Make the onion gravy: Reduce the heat under the skillet to medium-low. Add the sliced onions to the sausage drippings and cook slowly, stirring often, until they are deeply caramelized and soft, about 15 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir the flour into the onions and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Slowly whisk in the beef broth until the mixture is smooth. Bring the gravy to a simmer, stirring until it thickens slightly.
- Stir in the Worcestershire sauce and Dijon mustard. Taste the gravy and add salt and pepper as needed. If you want a richer gravy, stir in the heavy cream now. Keep the gravy warm on low heat.
- Assemble the dish: Place a generous serving of creamy mashed potatoes on each plate. Arrange two sausages over the potatoes. Spoon the rich onion gravy generously over the sausages and potatoes.
- Serve immediately, optionally alongside buttered peas.
Notes
- For an authentic Irish flavor, use Irish pork sausages if you can find them.
- If you prefer a Guinness twist in your gravy, substitute 1/2 cup of the beef broth with a dark stout beer.
- For extra creamy mash, use Yukon Gold potatoes instead of Russets.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 850
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 25
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 6
- Protein: 25
- Cholesterol: 100