READY IN ABOUT 1¼ hrs

True Bangers and Mash with Onion Gravy

Read Reviews (35)

"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." — wsf

Directions

Preheat oven to 200 degrees F (95 degrees C).
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 22, 2010

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!

—Savory Susan

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Most Helpful Critical Review

Feb 14, 2011

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.

—METROWESTJP

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42 Ratings

Mar 18, 2011

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

—Lora

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Mar 18, 2011

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 there was no problem to thicken it up. I used a bratwurst and although it was still good, next time I will try a different sausage. Maybe something like Kielbasa, as I think it would compliment the onion gravy nicely. Of course the choice of sausage is down to preference. No complaints about the mash. I love mashed potatoes and I've never tried adding mustard powder. It gave it a nice little kick! I don't really understand the reviews that say this recipe is time consuming. The most time consuming part is the mash, which takes about 20 minutes to make. I just left the gravy on to simmer while the potatoes were boiling. In under 30 minutes, I had a meal on the table. It doesn't seem like much time to me! I served it with fried cabbage, which rounded it out nicely. This is not a fancy meal, but I'm very happy that I tried it. This is one of those heart warming comfort foods which I will definitely make again and again! Thanks for the great recipe wsf!

—Goldana

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Dec 06, 2011

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 spray for the mash, but did add the mustard. Also I used fresh chicken sausage instead of pork. Even with the changes this came out great. I can't wait to get skinny and make it the way it's written. I just returned from England and didn't meet a sausage I didn't like. Hence the return to the diet. This was an excellent recipe, thanks for the post.

—Dianemwj

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Dec 05, 2011

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

—Allie

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Mar 14, 2012

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 & sauted cabbage to go along with this meal and cooked few slices of bacon til crispy to put atop the mash along with the onion gravy. YUM!

—jlo

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Mar 14, 2011

Used pendleton bratwurst, amazingly simple and bland, but that lets the mild flavors shine. not something we would eat every night, but a great change of pace and inexpensive meal.

—Rachel

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Nutrition

Calories
516 kcal
26%

Carbohydrates
50.4 g
16%

Cholesterol
58 mg
19%

Fat
19.8 g
30%

Fiber
6.3 g
25%

Protein
14.1 g
28%

Sodium
1511 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

True Bangers and Mash with Onion Gravy

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 516
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
** Saturated Fat 10.8g 54 %
** Cholesterol 58mg 19 %
Sodium 1511mg 60 %
** Potassium 1472mg 41 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 6.3g 25 %
Protein 14.1g 28 %
** Sugars 6g
Vitamin A 10 %
Vitamin C 84 %
Calcium 12 %
Iron 34 %
** Thiamin 39 %
** Niacin 58 %
** Vitamin B6 57 %
** Magnesium 31 %
** Folate 33 %

* 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.