Irish Bangers and Mash Sausage Recipe with Onion Gravy
Traditional Irish bangers sausage with mashed potatoes and an onion stout gravy. Bangers and mash makes for the ultimate comfort food! Serve with a green vegetable on the side.
Ingredients
- 1 lb Irish Bangers 6 sausages
- 1 tablespoon olive oil
Mashed Potatoes
- 3 lb Russet potatoes
- 4 tablespoon butter
- ⅔-3/4 cup whole milk or half & half
- salt and pepper to taste
Onion Gravy
- 3 tablespoon butter
- 1 ½ large sweet onions thinly sliced
- 1 tablespoon all purpose flour
- 2 cups beef broth
- ½ cup Guinness stout beer optional, see note below
- 1 tablespoon brown sugar optional-add it if you add the Guinness
- 1 teaspoon Worchestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Bangers
- To make bangers and mash you first sear the sausages, and then while you're caramelizing the onions for the gravy, you'll start making the mashed potatoes. The sausage gets added to the gravy to finish cooking, and they get served over the mashed potatoes.
- Heat 1 tablespoon of olive oil to a skillet and sear the banger's sausages over medium heat on both sides to brown the sausage. Set the sausages aside but leave 1 tablespoon of grease in the skillet for making the gravy.
Onion Gravy
- Add 3 tablespoon of butter and stir until melted. Add the sliced onions and cook them for 10 minutes or until very soft. Turn the heat down to low and put the lid on the pan, continue cooking 10 more minutes. Add the flour, combine with the onions, and cook for 1 minute. Start on the mashed potatoes while the onions are simmering.
- Add the beef broth, Guinness stout beer (and brown sugar if adding the stout), and Worchestershire sauce to the pan. Cook over medium-high heat until the gravy starts to bubble. Add the bangers Irish sausage back to the skillet. Turn the sauce down to medium-low and simmer for 15 minutes until the gravy is reduced, starts to thicken, and the sausages are cooked through. Add salt and pepper to taste.
Mashed Potatoes
- Add water to a pot for the mashed potatoes and bring the water to a boil over high heat.
- Add the potato cubes and cook the potatoes 12-15 minutes or until fork-tender.
- Drain the potatoes and put them in a medium-sized bowl. Mash the potatoes with a potato masher or a fork. Add the butter and stir the potatoes until the butter is melted. Microwave the milk or cream for 30 seconds so you aren't adding cold milk to the potatoes, which will cool them down. Add the milk (or cream) to the potatoes and combine well. Add salt and pepper to taste.
- Serve the Irish bangers sausages with stout onion gravy over the top of the mashed potatoes. Enjoy!
Notes
To make air fryer bangers, preheat an air fryer at 360 F for 5 minutes. Cook the Irish sausage for 10 minutes until the internal temperature reaches 160 F, there's no need to turn them during cooking. The sausages won't be as brown compared to pan-frying them, but they'll be smothered in onion gravy anyways.
If you can't find bangers sausage, bratwurst is the closest substitute. Brats are larger, have a higher fat content, and have a slightly richer flavor than bangers. If you're using brats in place of bangers, serve one sausage per person.
Adding stout beer like Guinness is a fantastic addition to the gravy! Stout beers do have a slightly bitter taste so if you're adding it to the gravy, also add 1 tablespoon of brown sugar to balance out the flavors. You can also skip the Guinness entirely.
Serve over simple mashed potatoes or make Irish colcannon with cabbage or Irish champ mashed potatoes with green onions.
Nutrition
Calories: 337kcalCarbohydrates: 44gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 472mgPotassium: 1011mgFiber: 3gSugar: 3gVitamin A: 413IUVitamin C: 13mgCalcium: 42mgIron: 2mg
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