Bangers and Mash is a traditional Irish dish: hearty sausages and creamy mashed potatoes covered in a savory gravy.
Flavorful sausages are seared until golden brown, then smothered in a rich gravy made with caramelized onions and beef broth. Serve this traditional meal over creamy, buttery mashed potatoes.
This flavorful dinner is a comforting dinner for any night of the week—or a special dish to whip up for St. Patty’s Day 🍀
Why KJ Loves
Bangers & Mash
If you’re looking for a quick and easy comfort dish, this recipe is for you! I love how it comes together in a snap and that gravy….SO good!
Why do they call it bangers and mash?
Bangers is a slang term for sausage. Reportedly, the term “bangers” originated in World War I. Because of meat shortages, the sausages contained more fillers, including water. This caused the sausages to explode when cooked. (Bang!)
Mash = mashed potatoes, the creamy, comforting base of this bangers and mash recipe.
This dish is commonly served in many traditional pubs and restaurants across England and Ireland.
Bangers and Mash Ingredients
Pork or beef sausages
Choose high-quality sausages for this recipe. Make sure you get raw sausages that aren’t smoked. And do not (I repeat, do not!) go for the low-fat ones! We need the fat that cooks off from the sausages for the gravy. It’s easiest to find these at the meat counter or your local butcher.
Extra light olive oil or avocado oil
Large onion
Thinly slice the onion for quick and easy cooking!
Garlic
Flour
Beef stock
Salt and Pepper
Mashed potatoes for serving
I love to use my Asiago Herb Mashed Potato recipe!
Making Bangin’ Bangers
When you buy your sausage, choose high-quality, full-fat, raw sausages. You could get either pork or beef sausage, and you can choose mildly spiced or plain.
No blowing up the kitchen with low-quality sausage around here.
Heat the oil in a large skillet over medium heat. Add the sausages and sear on all sides until golden brown and cooked to at least 160 degrees. Set the sausages aside.
(Onion) Gravy On Top
Onion gravy is the secret sauce of this bangers and mash recipe.
If “onion” gravy sounds weird to you, hang with me for a minute.
This onion gravy recipe doesn’t have an overpowering or sharp-tasting onion flavor.
Instead, think of caramelized onions or french onion soup. It’s a deep, rich flavor that makes this traditional dish so savory and comforting.
How to Make the Onion Gravy
01) After you sear all the sausages and set them to the side, add the onion and garlic to the skillet and sauté for several minutes or until the onions are slightly caramelized.
02) Stir in the flour and cook a little longer.
03) Pour the beef stock into the skillet to deglaze the pan, scraping up any browned bits from the bottom of the pan for flavor. Season to taste with salt and pepper.
Mash it up!
Choose the mashed potato recipe that sounds tastiest to you! Here are some delicious options:
- Asiago Herb Mashed Potatoes
- Cauliflower Mashed Potatoes
- Sour Cream Mashed Potatoes
- Roasted Garlic Mashed Potatoes
Looking to add something green?
Serve with a side of peas! Either steamed peas or these Peas & Pancetta (for extra flavor).
You could also serve bangers and mash with other types of steamed vegetables or a salad.
Bangers & Mash
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
Bangers and Mash is a traditional Irish dish: hearty sausages and creamy mashed potatoes covered in a savory gravy.
Flavorful sausages are seared until golden brown, then smothered in a rich gravy made with caramelized onions and beef broth. Serve this traditional meal over creamy, buttery mashed potatoes.
This flavorful dinner is a comforting dinner for any night of the week—or a special dish to whip up for St. Patty’s Day 🍀
Ingredients
- 5–6 pork or beef sausages, raw with casings
- 2 tablespoons extra light olive oil
- 1 large onion, halved and thinly sliced
- 1 tablespoon garlic, chopped
- 3 tablespoons flour
- 2 cups beef stock
- Salt and pepper to taste
- Mashed potatoes for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add in the sausages and sear on all sides until golden brown and cooked through (160 internal temperature), reducing the heat to cook through if necessary. Set the sausages aside.
- Add the onion and garlic to the skillet and sauté for several minutes or until the onions are slightly caramelized. Stir in the flour and cook for another minute.
- Pour the beef stock into the skillet to deglaze the pan, scraping up any browned bits from the bottom of the pan for flavor. Season to taste with salt and pepper.
- Nestle the sausages back into the sauce and allow to simmer for another couple minutes.
- Serve the sausages over mashed potatoes with the onion gravy spooned over the top. Enjoy!
Notes
- Use full-fat sausages for this recipe as all that flavor is needed for the gravy!
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
Nutrition
- Serving Size: 1
- Calories: 222
- Sugar: 1.3g
- Fat: 17.8g
- Carbohydrates: 7g
- Fiber: 0.8g
- Protein: 8.8g
- Cholesterol: 32mg
Keywords: Bangers & Mash
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Easy, delicious, quick & flavorful meal! Made these for dinner with creamy potatoes & everyone went back for seconds! A great hearty, filling meal!
I’m so glad you liked them, Ally! 🙂 thank you so much!