Printable Irish Bangers and Mash with Onion Gravy Recipe Card
Juicy Irish sausages served over fluffy mashed potatoes and then smothered in a rich onion gravy. Irish bangers and mash with savory onion gravy is a perfect, simple weeknight comfort food.
Servings: 5
Ingredients
- 5 sausages, cooked according to package directions
Mashed Potatoes
- 2 lb yellow potatoes, peeled and quartered
- 4 tbsp butter, unsalted
- ½ cup milk or heavy cream
- salt and pepper, to taste
Onion Gravy
- 4 tbsp butter, unsalted
- 1 large onion, sliced
- 2 tbsp brown sugar
- 4 tbsp all-purpose flour
- ¼ cup red wine
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ¼ tsp black pepper
- 1 tsp salt
- 1 tbsp balsamic vinegar
Instructions
Mashed Potatoes:
- Place the peeled and quartered potatoes in a large pot covered with cold, salted water.
- Bring to a boil and cook for about 15 minutes or until the potatoes are fork-tender. Drain well.
- Return the potatoes to the pot, add the butter and milk or heavy cream, and mash them until soft and fluffy.
- Add salt and pepper to taste. Set aside and cover to keep warm.
Onion Gravy:
- In a cast-iron skillet, melt the butter over medium-low heat. Add the sliced onions and brown sugar and cook for about 30 minutes, stirring every few minutes.
- Add the flour and stir to coat the onions, cook for a few minutes, stirring constantly.
- Add the red wine and herbs and bring to a boil. Scrape along the bottom of the pan to remove any stuck, browned bits. Reduce the heat to a simmer and cook for about 5 minutes.
- Add the beef broth, Worcestershire sauce, dijon mustard, salt, pepper, and balsamic vinegar, and bring to a boil. Reduce the heat to a low simmer and cover. Cook for about 10-15 minutes or until thickened, stirring occasionally.
- To serve, place hot mashed potatoes on a plate, top with cooked sausages and pour onion gravy over the top.
Notes
- Choose high-quality pork sausages: Bratwurst or British-style sausages like Cumberland or Lincolnshire are perfect for this recipe. Always opt for uncooked sausages.
Nutrition
Carbohydrates: 93g | Protein: 23g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1442mg | Potassium: 1362mg | Fiber: 7g | Sugar: 11g | Vitamin A: 390IU | Vitamin C: 78mg | Calcium: 60mg | Iron: 3mg