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A traditional United Kingdom comfort food….Bangers and Mash is 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.
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Bangers and Mash
Ok….sooooo…..the word Bangers makes me snicker a bit every time I say it. Or read it. Or when my husband says it. I’m a 12-year-old. I know. But seriously, there has to be a better name for it. Bangers. (I’m cracking up as I type this….I need to get a grip.)
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 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.
To tell you the truth, I didn’t hear any popping or “banging” coming from my oven when I made these. So….I don’t really believe that story. But it’s the only one I could find so we’ll have to go with it, being that I’m not from Ireland or anything (I am half British!), I have no way to corroborate that story.
Bangers and Mash is also known as 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.
How to Make Bangers and Mash
This is definitely my favorite Irish meal, if it’s on the menu at any Irish Pub I always order it.
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.
- Preheat the oven.
- Cook the bangers in a large skillet until browned and then transfer to the oven.
- Cook the potatoes until tender, drain and then return to the pot.
- Mash the potatoes with milk, yogurt and horseradish. Season and keep warm.
- Make the gravy by cooking the onions until caramelized. Stir in the garlic and then deglaze the pan with the ale. Stir in the mustard and broth cooking until thickened.
- Serve the bangers on the potatoes with the gravy.
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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.
Serving Suggestions
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 light 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.
Pro Tips
- 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.
- Skillet – Use a heavy duty skillet like this one so the flavor can build with all the yummy brown bits that accumulate on the bottom. A non-stick skillet will work but you won’t have that extra flavor that’s rich and delicious.
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….until you call them Bangers and Mash. (I had to slip it in there one more time….because, ya know… I’m juvenile.) If you want a more simple mashed potato recipe…try THIS one and then follow up your meal with an Irish style beverage or a little sweet treat!
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Bangers and Mash Recipe
Equipment
- 1 skillet
- 1 stockpot
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. Transfer the skillet to the oven and roast the sausages for 15-20 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, approximately 10 minutes.
- Serve the sausages on the mashed potatoes and top with the gravy. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!