Bangers and Mash Recipe

Two bangers on a pile of mashed potatoes with green peas. Onion gravy on top of the sausages.

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4.67 from 3 votes

This Irish classic is easy to make, Bangers and Mash with Onion Mustard Gravy is ready in less than 1 hour.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: irish

Servings: servings

Calories: 727kcal

Author: Kellie

Cost: $10

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

The sausages, gravy and potatoes can all be made up to 1 day in advance and stored individually in airtight containers in the refrigerator. Heat before serving.

Nutrition