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5.0 from 24 votes

Bangers and Mash

This homemade Bangers and Mash is topped with rich caramelized onion gravy, creating a comforting family meal. With pre-made homemade Irish bangers, I can have this ready in 45 minutes, which makes it perfect for a weeknight dinner any time of year or a special St. Patrick’s Day meal.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 615 kcal
Course: Main Course
Cuisine: British , Irish

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the garlic and cook for 1 minute and then deglaze with red wine and cook until it is almost gone.
  5. 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.
  6. 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.
  7. Next, add the potatoes to a large pot of boiling salted water and cook for 6 to 7 minutes or until tender.
  8. Transfer the potatoes to a food mill and mash.
  9. 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.
  10. Serve the cooked bangers with the mashed potatoes and gravy and garnish with optional chopped fresh parsley.

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: 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.

Nutrition Information

Calories 615kcal (31%) Carbohydrates 27g (9%) Protein 22g (44%) Fat 46g (71%) Saturated Fat 20g (100%) Polyunsaturated Fat 5g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 123mg (41%) Sodium 914mg (38%) Potassium 1003mg (29%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 581IU (12%) Vitamin C 17mg (19%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 27g 9%
Protein 22g 44%
Fat 46g 71%
Saturated Fat 20g 100%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 914mg 38%
Potassium 1003mg 21%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 581IU 12%
Vitamin C 17mg 19%
Calcium 62mg 6%
Iron 3mg 17%

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