True Bangers and Mash with Onion Gravy

True Bangers and Mash with Onion Gravy

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."
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Ingredients

1 h 5 m servings 516 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1414 mg
  • 57%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 72
  1. 86 Ratings

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Most helpful positive review

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 ri...

Most helpful critical review

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...

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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 ri...

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...

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 ...

I've never had Bangers and Mash, so when I ran across this recipe then I knew I had to try it! The red wine sauce is absolutely delicious, but as stated it is a thin gravy. I like mine thick and...

Giving this recipe five stars, even though I made a slight change to save time. I lived in England for a while, and this recipe is PERFECT!!! It's everything I remembered. My change in the timin...

I'm afraid that the way I made this wasn't exactly traditional, but I had to use what I had and stick to my low-carb diet. I used whipped cauliflower instead of potatoes and butter-flavored pan...

Loved it! Soooo good and so easy to make. First time to ever eat an Irish Banger (bought mine at Trader Joe's). The broth was soooo flavorful. I baked french loaves to eat the sausages in & sa...

So I've made this twice and this is what I have liked so far. I just used the gravy recipe and put it on mashed potatoes! Excellent! I made my own beef broth, 3 boullion cubes in warm water. I a...

WSF The best ever, we have had those Bangers twice now. Thank you for sharing.

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