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4.80 from 5 votes

Banger and Mash Recipe (Sausage and Mash with Onion Gravy)

Savory and juicy sausages are nestled on a plate filled with buttery mashed potatoes with traditional rich onion gravy poured all over in this Best Bangers and Mash with Onion Gravy recipe!
Author: Nikki Lee
Servings: 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 8 sausages
  • 2 teaspoons olive oil or butter
  • 1 large yellow onion halved and thinly sliced
  • 2 garlic cloves minced
  • ¼ cup all-purpose flour
  • 2 cups beef stock/broth
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper

Instructions

  • Heat oil in a large skillet or non-stick pan over medium-high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. About 8 to 10 minutes, turning halfway through. Remove sausages to a plate.
  • Turn heat down to medium heat and add in onions and garlic. (if you do not have any grease or drippings you need about 2 tablespoons of butter or oil to cook onions and make gravy).
  • Saute onion and garlic until golden brown, about 4 to 5 minutes.
  • Add flour and mix into onions. Cook while stirring with a whisk for 1 to 2 minutes until flour is cooked.
  • Gradually add in beef stock, while stirring with a whisk until all is combined and smooth. Simmer while stirring for 3 to 5 minutes or until gravy thickens.
  • Add in salt and pepper and stir. Taste and add more seasoning if desired.
  • Place sausages back into gravy if desired.
  • Serve with Mashed Potatoes *see notes for stovetop mashed potatoes recipe

Notes

Sausages: Bangers and Mash is traditionally served with thick pork sausages. I usually use bratwursts, but you can use any sausage you like. 
To Make Mashed Potatoes:
  • 2 pounds potatoes, peeled and quartered
  • ½ milk/cream 
  • ½ cup unsalted butter, cubed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  1. Peel and cut potatoes into quarters or halves. Put all of the potatoes in a pot with cold water, bring to a boil, then reduce to simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.
  2. Drain and keep warm until ready to mash.
  3. Add the milk/cream, butter, and potatoes to the pan used to boil the potatoes. 
  4. With a hand mixer or potato mashed blend potatoes until creamy. Salt and pepper to taste.
Recipe Notes/Tips:
  • For a traditional Irish version replace half the beef stock with red wine.
  • This is a rather quick dish to make. Cook potatoes before making sausages and mix while sausages sit in the gravy or have your mashed potatoes prepared before you start the sausages. That way it will all be ready to plate at the same time.
  • Avoid turning the sausages too much. You want that good brown on the casing. When the sausage releases easily from the pan it is ready to be turned.
  • Use a whisk or gravy mixer to scrape the pan and stir in the broth. This will help the gravy not form clumps.
  • For extra flavor to sausages simmer, on low, in the gravy for 15 minutes or until ready to serve.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 9g | Protein: 29g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1613mg | Potassium: 715mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg

Find it online:

www.soulfullymade.com/bangers-and-mash-with-onion-gravy/