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A traditional United Kingdom comfort food, my Bangers and Mash recipe is made with British or Irish pork sausage amped up with hand smashed horseradish potatoes and tangy Onion-Mustard Gravy. Don’t save this meal just for St. Patrick’s Day, it’s quick and easy to whip up, perfect for any day of the year.
Bangers and Mash (Sausage and Mash) is ready in just 45 mins and is a Pub-style sausage with onion-mustard gravy. My creamy mashed potatoes are combined with yogurt and horseradish for a rich, tangy finish.
Why You’ll Love My Bangers and Mash
- All the pub vibes, at home. Classic Bangers and Mash (aka Sausage and Mash) with a pub-style onion-mustard gravy.
- Big, cozy flavors. Savory sausages, sweet browned onions, ale and Dijon, and a bit of horseradish.
- Weeknight-friendly. Prep time: 10 min • Cook time: 35–40 min • Total: 45–50 min
- Creamy, dreamy mash. Extra-creamy texture with optional Greek yogurt.
- Serves 4. Perfect for family dinner or guests.
- From-scratch gravy. Real pan drippings, no packet gravy.
We always serve this Sausage with Onion Gravy recipe for St. Patrick’s Day but it’s traditionally a dish from the United Kingdom so it’s great anytime of year. My favorite thing about it is that it comes together quickly and easily all in one pot!
What is Bangers and Mash
Why is it called bangers and mash, you ask? From what I’ve read, the name “Bangers and Mash” came about because of the popping sound the sausages make while they’re roasting in the oven.
Bangers and Mash is a British comfort classic: juicy sausages over creamy mashed potatoes, traditionally finished with onion gravy. You’ll also hear it called Sausage and Mash. It’s a dish of roasted sausages served over mashed potatoes and commonly accompanied by an onion gravy, fried onions and/or peas.
Ingredients for Bangers and Mash
- Sausage – You can really use any type of sausage you want but I like to look for a pork sausage or a true “banger” because the fat will add a ton of flavor to the onion gravy. You can use a beef or chicken sausage in place of the pork sausage but I advise you not to use a lean sausage since it won’t have enough fat to make your gravy. You need those juicy pan drippings!
- Onions – If you’re adverse to onions, you can skip them in the gravy recipe BUT they add a ton of body and help the gravy stick to the sausage since you can pile them on top. I like to use a sweet onion, like a vidalia, so they’re less onion-y.
- Potatoes – Be sure to cut your potatoes all the same size so they cook evenly and start with a pot of cold water. This will help your potatoes from becoming gummy and pasty….not good for potatoes. You could also use your own favorite mashed potato recipe.
How to Make Bangers and Mash
The rustic-ness of the dish just screams “cold, winter day comfort food” and this is the only time I will EVER let my food commingle happily on the plate. In fact, this is one of the few dishes that I help it along cutting up the sausages, lumping the potatoes on top and smothering the perfect bite with onion gravy.
- Brown sausages: Sear the sausages in 1½ – 2 Tablespoon fat for 6–8 minutes until deeply golden; transfer to a platter.
- Brown onions: Add sliced onions and pinch of salt; cook 15–20 minutes to deep golden, stirring and scraping fond on the bottom of the pan with a wooden spoon.
- Build the gravy: Sprinkle flour and stir 1 minute. Deglaze with ale, scraping up brown bits; simmer 2–3 minutes to cook off foam. Add stock and simmer until thickened (coats a spoon).
- Finish flavor: Stir in Dijon or whole-grain mustard off the heat to keep it pungent; season to taste. Return sausages to warm through.
- Mash: Mash hot potatoes with butter and warm milk or cream (or Greek yogurt) and a little horseradish for lift; salt to taste.
- Serve: Spoon mashed potatoes into bowls, top with sausages and onion-mustard gravy. Garnish with chives or parsley.
Equipment You’ll Need
- Measuring cups and spoons
- 12-inch skillet (cast-iron or stainless)
- Large pot and potato masher or ricer
- Wooden spoon and whisk
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This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.
This post may contain affiliate links which won’t change your price but will share some commission.
Kellie’s Tips, Variations and Substitutions (GF, Dairy-Free, Alcohol-Free)
- Make it extra oniony: Double the onions and cook them low and slow for deeper sweetness.
- No-alcohol gravy: Swap ale for beef or vegetable stock and 1 tsp apple cider vinegar (or ½ tsp malt/white wine vinegar) for brightness.
- Gluten-free: Skip flour; thicken with a cornstarch slurry (1 Tbsp cornstarch and 1 Tbsp cold water) whisked in at a simmer.
- Dairy-free mash: Use olive oil and warm broth (or dairy-free butter) in place of dairy/yogurt; season generously with salt.
- Sausage choices: British-style pork is classic; beef, chicken, or plant-based sausages all work, aim for 12–14 oz total.
- Mustard level: Start with 1–2 tsp Dijon; add ½–1 tsp at the end to taste.
Storage, Freezing and Reheating
Best texture tip: Store components separately when possible (sausages, gravy, mash).
- Refrigerator: Up to 3 days in airtight containers.
- Freeze: Sausages and gravy freeze well up to 3 months. Mash can be frozen (texture softens slightly); press plastic wrap directly on the surface to prevent freezer burn.
- Reheat – Gravy: Stovetop low, splash of stock/water, whisk until smooth.
- Reheat – Mashed Potatoes: Microwave 50% power in bursts, stirring and loosening with warm milk/cream or broth; or stovetop low with a knob of butter.
- Reheat – Sausages: Heat leftover bangers in a 325°F oven 8–10 minutes or skillet on low with a spoonful of gravy until hot.
- Make-ahead: Cook gravy and mash 1 day ahead; reheat as above. Sear sausages day-of for best results.
What to Serve with Bangers and Mash
While it’s traditional to serve your Bangers alongside a pile of mashed potatoes and, perhaps, some peas (we LOVE these Brown Butter Peas!) you can serve it with whatever you want!
A wedge salad with a fresh dressing would be fantastic to break up the heaviness of this Irish Bangers and Mash recipe. We also are loving this easy Soda Bread Muffin recipe to have on the side with a slather of Irish butter.
- Greens: Buttered peas, fried cabbage, creamed spinach, or garlicky sautéed spinach.
- Bread: Irish soda bread or brown bread loaf for extra gravy.
- Extras: Quick-pickled onions, grainy mustard at the table.
- Lower-carb option: Swap part (or all) of the potatoes for cauliflower mashed potatoes.
More Irish Recipes
If you’re looking for something, other than Corned Beef and Cabbage and a bowl of Colcannon, to make this St. Patrick’s Day and don’t want to spend hours braising…..this is it.
Sausage and Mashed Potatoes have never tasted so good. If you want a more simple mashed potato recipe, try my best mashed potatoes recipe and then follow up your meal with a nutty irishman or an Irish Espresso Martini!
- The Best Shepherd’s Pie Recipe
- Easy Irish Potatoes (Irish Potato Candy)
- Irish Nachos with Cheddar Beer Cheese Sauce
- Irish Boxty
For more Irish recipes, follow us on Instagram and Facebook!
Bangers and Mash Recipe
Equipment
- 1 12" skillet
- 1 stockpot
- potato masher
- whisk
Ingredients
- 6 sausages, I used Bangers, specifically…if you can’t find them you can use mild Italian sausages
- 2 tablespoons olive oil
- 5 Yukon gold potatoes, unpeeled and cut into uniform bite-sized pieces
- 1 cup low-fat milk
- 1/2 cup low fat plain greek yogurt
- 1 tablespoon prepared horseradish
- kosher salt
- fresh ground black pepper
- 2 large onions, cut into 1/4 inch slices
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 4 ounces Ale, or any favorite beer, Guinness would work well
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons cornstarch
- 1 3/4 cup low sodium beef broth
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet, heat the olive oil over med-high heat until hot and beginning to ripple. Add the sausages to the pan and lightly brown on all sides. (6–8 min total; deep golden). Transfer the skillet to the oven and roast the sausages for 10-15 minutes or until golden brown and crispy. Transfer the sausages to a platter and set aside.
- While the sausages are roasting, add the potatoes to a large pot and fill with cold water until the potatoes are covered by about 1 inch. Bring the potatoes to a boil and cook for approximately 20 minutes or until they are fork tender. Drain the potatoes and return to the pot with the heat turned off.
- Add 1/2 cup of milk, the yogurt and horseradish and mash the potatoes with a potato masher until combined. Add the remaining milk and continue to mash until combined and creamy but still chunky. Season with salt and pepper to taste. Cover with a lid or foil and keep warm until ready to serve.
- Over med-high heat, add the onions to the skillet and cook until deeply golden brown and caramelized, approximately 15-20 minutes. Stir in the garlic and thyme cooking for 1 minutes. Deglaze the pan with the ale and scrap up the brown bits on the bottom of the pan using a wooden spoon. Stir in the mustard thoroughly and then sift the cornstarch over the mixture before stirring into the gravy so lumps do not form. Add the broth to the mixture and continue to cook until slightly thickened and can coat the back of a spoon, approximately 10 minutes.
- Serve the sausages on the mashed potatoes and top with the gravy. Serve immediately.
Notes
- Alcohol-free option: Replace ale with beef or vegetable stock and 1 tsp apple cider vinegar (or ½ tsp white wine/malt vinegar) for brightness.
- Gluten-free thickening: Skip flour; whisk in a cornstarch slurry (1 Tbsp cornstarch and 1 Tbsp cold water per cup of liquid) at a gentle simmer until thick.
- Dairy-free mash: Use olive oil and warm broth (or dairy-free butter) instead of dairy/yogurt; season generously.
- Sausage alternatives: British-style pork is classic; beef, chicken, mild Italian (no fennel), or plant-based all work. Aim for ~12–14 oz (340–400g) total.
- Mustard level: Start with 1–2 tsp, then adjust at the end to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, use stock and add 1 tsp vinegar (apple cider or white wine) for the tang you’d get from ale.
British-style pork is traditional. Mild Italian (no fennel), beef, chicken, or a good plant-based sausage also work.
Make a quick roux (cook flour in butter or oil for 1 minute) or whisk in a small flour slurry/sludge and simmer until smooth.
Yes, gravy and mashed potatoes keep up to 3 days; reheat gently (see Storage). Sear sausages day-of for best texture.
It’s subtle and bright. Start with ½–1 teaspoon, then adjust to taste.
Can I substitute the ale for anything else as we don’t drink. I have non alcoholic beer. Would that work? or should I just use broth.
Thank you
Hi Muriel! You can sub out the ale for non alcoholic beer or broth. Either will work well.
Insanely good
Thank you!