Bangers And Mash Recipe

Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the greatest of all comfort foods. A sausage recipe for a quick easy dinner with a side of peas or steamed vegetables to douse in the homemade gravy.

The onion gravy is to-die for but only requires 4 things: onion, garlic, beef broth/stock and flour. That’s it!

Bangers & Mash (Sausage with Onion Gravy)

Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as “Bangers and Mash” to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!

Prep: 5min

Total: 25min

Serving Size: 333 g

Nutrition Facts: servingSize 333 g, calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, Saturated Fat 16.6 g, Trans Fat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 g

Ingredients:

• 1/2 tbsp oil
• 8 sausages of choice ((Note 1))
• 1 large onion (, halved and finely sliced (yellow, white or brown) (Note 2))
• 2 garlic cloves (, minced)
• 3 tbsp flour ((plain))
• 2 cups beef stock/broth
• 1/4 tsp salt
• 1/2 tsp black pepper
• Mashed potato
• Peas

Instruction:

1. Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.
2. Remove sausages onto a plate. Turn heat down to medium.
3. 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
4. Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
5. Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
6. Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it’s lumpy, use a whisk to help make it smooth.
7. Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
8. Season: Add salt and pepper. Stir, taste, then add more salt if you want.
9. Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)

Ultimate Bangers and Mash

Succulent sausages on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain’s #1 most popular comfort food!

Prep: 15min

Total: 45min

Yield: 4

Serving Size: 2 sausages with mash and gravy

Nutrition Facts: servingSize 2 sausages with mash and gravy, calories 891 kcal, Carbohydrate 43 g, Protein 45 g, Fat 58 g, Saturated Fat 41 g, Cholesterol 197 mg, Sodium 1771 mg, Fiber 9 g, Sugar 9 g

Ingredients:

• 8 high quality pork sausages ((pork is traditional but if you don’t eat pork you can use chicken sausages, etc))
• Homemade British Bangers Recipe ((highly recommended))
• 2 pounds Yukon Gold or other medium-starch potato
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 3/4 to 1 cup hot milk ((we recommend whole but you can use 2%))
• 1 batch BEST Homemade Onion Gravy

Instruction:

1. Preheat the oven to 400 degrees F.
2. Make the onion gravy in advance. See our recipe for the BEST onion gravy.
3. To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them. Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they’re hot. If using a hand masher mash the potatoes while they’re hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you’ve reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
4. To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers.
5. To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.

Bangers and Mash

Easy Bangers and Mash

Prep: 0 10min0

Total: 0 50min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 406, Fat 25g, Saturated Fat 10g, Carbohydrate 31g, Fiber 4g, Sugar 3g, Protein 16g, Cholesterol 104mg, Sodium 655mg

Ingredients:

• 2 pounds fresh veal or chicken sausages (8 large sausages)
• 2 pounds Yukon Gold potatoes, peeled and diced
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, diced
• 4 ounces creme fraiche
• 1/2 cup whole milk
• 2 teaspoons Dijon mustard
• 2 teaspoons whole-grain or coarse mustard
• 1 teaspoon dry mustard
• 1 teaspoon freshly ground black pepper
• Fresh parsley, for garnish

Instruction:

1. Preheat the oven to 425 degrees F.
2. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
3. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
4. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

Bangers and Mash

This recipe for Irish Bangers and Mash is coated in a wonderful rich onion gravy and served over the best mashed potatoes. It’s so easy to make and is a perfect weeknight meal for the entire family.

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 578 kcal, Carbohydrate 15 g, Protein 21 g, Fat 48 g, Saturated Fat 17 g, Cholesterol 113 mg, Sodium 1571 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 8 pork sausage links
• 2 tablespoons unsalted butter
• 1 large sweet onion ( , halved and thinly sliced)
• 2 cloves garlic (, minced)
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• salt and pepper (, to taste)
• the best mashed potatoes (, for serving)
• sweet baby peas (, for serving)

Instruction:

1. Warm oil over medium heat in a large nonstick skillet. Add sausages and cook, until browned all over and cooked through (rolling frequently to prevent burning), about 10-12 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pan.
2. Add butter; once bubbly, add in the onion and stir to coat. Continue to cook for about 10 minutes until the onions are translucent, golden, and begin to caramelize.
3. Add in the garlic and cook until fragrant, about 30 seconds.
4. Add flour and mix through until completely combined.
5. Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
6. Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as it sits.
7. Season with salt and pepper to taste.
8. Transfer the cooked sausages back to the pan just to warm through.
9. To serve, mound some mashed potatoes on a plate, top with 2 sausages, drizzle with gravy, and some sweet baby peas on the side. Yum!

Quick bangers and mash | onion and Marmite gravy | Irish champ

FAQ

What kind of sausage is used in bangers and mash?

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