Bangers and Mash
Published March 9, 2022. This post may contain affiliate links. Please read my disclosure policy.
This homemade Bangers and Mash is topped with rich caramelized onion gravy, creating a comforting family meal. With pre-made Irish bangers, I can have this ready in less than an hour, which makes it perfect for a weeknight dinner any time of year or a special St. Patrick’s Day meal.
My Bangers and Mash recipe is the definition of comfort food at its best! If you want to take it to the next level, try making Bangers from scratch and serving them with Colcannon for a true Irish-inspired meal.
Bangers and Mash
Bangers and Mash is a traditional British and Irish dish made with pan-seared sausages served over mashed potatoes and topped with onion gravy. It is simple to prepare and has been enjoyed for generations.
While this recipe is most popular in the United States around St. Patrick’s Day, it is a common meal in both Britain and Ireland, enjoyed in pubs and homes alike.
I never wait for a holiday to enjoy it, especially since I always have homemade bangers ready in the freezer. With sausages already prepped, all I need to do is gather a few basic ingredients like potatoes, onions, seasonings, and a splash of wine to bring everything together.
Ingredients and Substitutions
- Sausage – Irish bangers would be best, but you can simply substitute for pork sausage.
- Onions – I use yellow onions, however, you can use sweet or white onions as well.
- Butter – This will be used for searing the sausage.
- Wine and Beef Stock – Both are used to make the gravy. The wine is optional, but I love adding it for a richer, more complex sauce.
- Flour – All-purpose flour will be used to help make a roux to thicken the sauce.
- Seasonings – For the sauce I add in some balsamic vinegar and Worcestershire sauce to really make a rich flavored gravy.
- Potatoes – Red roosters are most common but can be hard to find so I like a combination of russets and golden Yukon’s.
- Milk – I prefer whole milk, but you can add a fattier liquid such as half and half or heavy cream.
How to Make Bangers and Mash
Heat Gently: I warm whole milk and butter in a small pot over very low heat, letting them melt together. I keep it warm until it is ready to mix into the potatoes.
Sear: I add butter or oil to a large frying pan or rondeau over medium heat and sear the sausages for two to three minutes on each side until they develop a nice crust. There is no need to cook them through at this stage.
Sauté: Once the sausage is done searing, I remove it and add a little more butter to the pan. Then, I cook the sliced onions until they become lightly browned and translucent. I stir in the garlic and let it cook for one minute.
Deglaze: I pour in the red wine and let it simmer, scraping up any browned bits from the pan.
Thicken: Once the wine is almost completely reduced, I stir in the flour to create a roux , mixing until it coats the onions evenly. Then, I pour in the beef stock and cook over high heat, stirring constantly until the sauce thickens.
Finish: I stir in balsamic vinegar, Worcestershire sauce, salt, and pepper to enhance the sauce. Then, I add the sausage back to the pan and let it stay warm over low heat until ready to serve.
Prep the Mashed Potatoes: I add the potatoes to a large pot of boiling water and let them cook for six to seven minutes.
Mash: Once the potatoes are tender, I transfer them to a food mill and process them until they turn smooth.
Lastly: I pour in the hot milk and butter, then season with salt and pepper. I mix everything until the potatoes are well combined.
Serve: Now for the best part. I plate the cooked bangers over a bed of mashed potatoes and generously drizzle them with rich gravy. For a fresh finishing touch, I sprinkle on some chopped parsley.
chef tip + notes
If you want to perfect this Bangers and Mash recipe, I highly recommend taking the time to cook the onion gravy just right. A rich, well-balanced gravy ties everything together, enhancing the flavors of the bangers and mashed potatoes for the ultimate comfort meal.
- Mashing: A food mill gives the smoothest texture, but a hand masher or electric beaters work just as well.
- Creaminess: For extra flavor and richness, I swap the milk for half and half or heavy whipping cream.
- Wine Choice: Cabernet Sauvignon, Merlot, or Cabernet Franc are all great options for the red wine.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. However, you can keep the bangers in the sauce warm as well as the mashed potatoes covered over low heat in their respective pans.
How to Store: Keep the bangers and gravy separate from the mashed potatoes and cover and place in the refrigerator for up to 5 days. The sauce and the mashed potatoes will not freeze well.
How to Reheat: Place the desired number of mashed potatoes in a small pot with a few tablespoons of whole milk and cook over low heat while occasionally stirring until hot. In a separate pot or pan add the desired number of bangers and sauce and reheat over low heat until hot.
More Irish Recipes
Video
Bangers and Mash
Ingredients
- ½ cup whole milk
- 1 stick + 4 tablespoons unsalted butter
- 8 bangers, or pork sausages
- 2 peeled and thinly sliced yellow onions
- 2 finely minced garlic cloves
- ¼ cup red wine
- 2 tablespoons all-purpose flour
- 3 cups beef stock
- 1 tablespoon balsamic vinegar
- dash of Worcestershire sauce
- 1 pound peeled and thinly sliced russet potatoes
- 1 pound peeled and thinly sliced Yukon gold potatoes
- salt and pepper to taste
Instructions
- Add the whole milk and 1 stick of butter to a small size pot over very low heat to keep warm. You basically want to warm the milk and melt the butter.
- Add 2 tablespoons of the butter to a large frying pan or rondeau over medium heat and sear the sausage for 2-3 minutes per side to get a good brown sear on them. Do not worry about cooking completely through at this stage.
- Remove the sausage, add in the remaining 2 tablespoons of butter to the pan, and then cook the onions over medium heat until they are lightly browned and translucent, which takes about 10 minutes.
- Stir in the garlic and cook for 1 minute and then deglaze with red wine and cook until it is almost gone.
- Stir in flour to make a roux and then pour in the beef stock and cook over high heat to a boil to activate the roux to thicken up the gravy.
- Turn the heat down to low and finish the gravy with balsamic vinegar, Worcestershire sauce, salt, and pepper, and add the sausage back in and keep warm over low heat.
- Next, add the potatoes to a large pot of boiling salted water and cook for 6 to 7 minutes or until tender.
- Transfer the potatoes to a food mill and mash.
- Finish the potatoes by pouring in the hot milk and melted butter and season with salt and pepper and mix with a spoon or rubber spatula until combined.
- Serve the cooked bangers with the mashed potatoes and gravy and garnish with optional chopped fresh parsley.
Great idea Chef Something different for this Special Day. My son has started making his own sausage now as well. He has taken over my whole house and garage with equipment and Smokers of all kinds. This will be our dinner tonight with some fried cabbage to go with all the rest of this. We love cabbage here…Thanks Chef for another home run here. Good enough for every occassion even if your home alone!
Thank you!
Forgot to hit the “Stars”!