Bangers and Mash with Onion Gravy
User Reviews
5
10 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 Servings
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Calories
1136 kcal
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Course
Main Course
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Cuisine
Irish
Bangers and Mash with Onion Gravy
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Bangers and Mash with Onion Gravy is a classic British comfort dish featuring creamy mashed Yukon Gold potatoes paired with browned sausage links, known as bangers, and topped with a savory onion gravy. The dish incorporates a smooth, buttery mash seasoned with salt and milk. The sausages are cooked in beef broth with oil to add moisture and deepen flavor, while the onion gravy is made from caramelized onions, garlic, and thyme, thickened with cornstarch and enriched with balsamic vinegar for depth.
Description
This recipe layers textures and flavors that showcase each component. Yukon Gold potatoes are boiled until tender, then mashed with warm butter and milk for a creamy, smooth texture that balances the robust sausages. The bangers sausage links are seared in oil and simmered with beef broth, allowing them to brown evenly and remain juicy throughout cooking.
The onion gravy is made by slowly cooking thinly sliced onions with butter, oil, sugar, and salt to caramelize and develop sweetness. Garlic and dried thyme add aromatic complexity. Beef broth forms the base of the gravy, which is thickened with cornstarch and brightened with balsamic vinegar and black pepper. Fresh parsley adds a herby finish.
Serve the bangers atop a bed of mashed potatoes, smothered in the rich onion gravy to combine the hearty flavors. This dish works well as a filling dinner or a traditional pub-style meal.
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Ingredients
Mashed Potatoes
- 2 lbs. Yukon Gold potato peeled and cut into large chunks
- 1 teaspoon salt + more to taste
- 4 Tablespoons butter salted
- 3/4 to 1 cup milk whole
Bangers
- 8 banger sausages
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1/2 cup beef broth
Onion Gravy
- 1 Tablespoon neutral cooking oil generic cooking oil
- 2 Tablespoons butter salted
- 1 onion halved and sliced thin, large
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt divided
- 2 garlic minced, cloves
- 1/4 teaspoon thyme dried
- 2 cups beef broth
- 1 Tablespoon cornstarch
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1 Tablespoon parsley freshly chopped leaves
Instructions
To prepare the mash
- Add potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add the salt to the water, then bring to a low boil and cook until the potatoes are tender enough to easily be pierced with a fork, about 15 minutes. Drain well.
- While the potatoes cook, heat the butter and cream in the microwave until the butter is mostly melted and the cream is warm, about 60 seconds.
- Mash the drained potatoes using a potato masher, then stir in the warm butter and cream. Season with additional salt and pepper to taste.
To prepare the bangers
- STOVETOP: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth, then cover with a lid set slightly askew to let steam escape. Cook for about 15-20 minutes until cooked through (if raw, although if the bangers are precooked you just need to warm them through and brown them), removing the lid occasionally to turn the sausages so they can brown on all sides. Transfer to a plate and keep warm.
- OVEN: Bake in a 400°F oven for 10-15 minutes until heated through.
- I found Irish bangers, which are actually already cooked and just need to be heated through. Raw sausages like brats will take longer to cook.
To prepare the onion gravy
- In the same skillet over medium heat, heat the oil butter. Add the sliced onion and sprinkle with the sugar and 1/4 teaspoon of the salt. Cook, stirring frequently, until onions are softened and start to caramelize and brown, about 15-20 minutes.
- Add garlic, and thyme, and continue to cook and stir for 1 minute. Whisk beef broth and cornstarch together, then add to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
- Let the onion gravy come to a simmer, then reduce heat to medium-low. Simmer for 3-5 minutes, stirring frequently, until gravy has thickened, then taste and season with additional salt and pepper, as needed. Return the sausages to the pan with the gravy to make sure they are hot.
- Serve the potatoes with the sausages, topped with a generous spoonful of the onion gravy. Sprinkle with chopped parsley and serve with green peas.
Nutrition Information
Show Details
Calories
1136kcal
(57%)
Carbohydrates
47g
(16%)
Protein
42g
(84%)
Fat
86g
(132%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
36g
(180%)
Trans Fat
1g
(50%)
Cholesterol
212mg
(71%)
Sodium
3053mg
(127%)
Potassium
1719mg
(37%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
861IU
(17%)
Vitamin C
50mg
(56%)
Calcium
127mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1136 kcal
% Daily Value*
| Calories | 1136kcal | 57% |
| Carbohydrates | 47g | 16% |
| Protein | 42g | 84% |
| Fat | 86g | 132% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 36g | 180% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 3053mg | 127% |
| Potassium | 1719mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 50mg | 56% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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