This post may contain affiliate links. Please read my disclosure policy.
Classic Bangers and Mash, also known as Sausages and Mash, is classic comfort food very popular in Great Britain and Ireland. Often served with onion gravy and peas, this delicious hearty dish is easy to make and universally loved.
I’m practically psychic when it comes to Bangers and Mash. I can accurately predict that my husband is going to order this dish at almost every restaurant we visit with bangers and mash on the menu. Both times we traveled throughout Ireland he felt compelled to do a taste test of the Bangers and Mash at each and every pub and restaurant. Research … he says. My husband, who is part Irish, also continued this research in the US and Australia, trying every version of this iconic dish he could find. Given that he’s ‘an expert’ Bangers and Mash kinda-guy, I was thrilled when he said my Bangers and Mash recipes was as good as the best he’s had anywhere.
Really good, flavorful sausages are the key to a great gravy and tender bangers.
Each year, around St. Patrick’s Day, our local grocery store sells their brand of banger sausages in the meat department. Their pork sausages are made with breadcrumbs and spices blended in traditional Irish style. The sausages are flavorful, juicy and tender and can’t be beat for a quick and delicious dinner option. You can fry the sausages or roast them in the oven on a sheet pan with potatoes and other vegetables for a simple weeknight meal. Another favorite dinner option is the Dublin Coddle casserole. This savory Irish classic is made with potatoes, onions, rashers (bacon) and bangers (sausages) with a little chicken broth and beer thrown in. Click HERE to get our delicious recipe for Dublin Coddle with campfire cooking instructions too!
Meaty sausages, rich beefy gravy and buttery mashed potatoes. We’ve got your moan-worthy St. Patrick’s Day dinner option right here!
Thanks for PINNING!
Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
!PRINT THE RECIPE!
Also known as sausages and potatoes, this easy, hearty dish is a favorite throughout Great Britain and Ireland
- 8 medium starchy potatoes, peeled and halved
- 8 tablespoons unsalted butter
- 1/2 cup milk or light cream
- 6-8 banger sausages (pork, lamb or beef)
- 2 teaspoons vegetable oil, divided
- 1 large onion, halved and sliced thin
- 1 large garlic clove, minced
- 1 teaspoon tomato paste
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
- 3 tablespoons all-purpose flour
- 1 (14.5-ounce) can low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh chopped parsley leaves
- Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and the potatoes. Cook until the potatoes are fork tender.
- While the potatoes are cooking, combine the milk and butter in a microwave safe measuring cup with a spout. Microwave on medium power until the butter starts to melt and the milk is warm. Set aside and keep warm.
- Drain the potatoes well in a colander then return to the pot. Using a potato masher, smash the potatoes until smooth. Add the warm milk and butter mixture and blend until combined. Add salt and pepper to taste. Cover and keep warm until needed.
- Heat a large skillet over medium heat. Add 1 teaspoon vegetable oil and the sausages. Cook the sausages are cooked through and dark brown on all sides. Remove to a plate and keep warm.
- Add the remaining 1 teaspoon vegetable oil to the now empty skillet. Add the onions and 1/4 teaspoon salt. Cook, stirring occasionally until the onions are browned, about 6-8 minutes. Stir in the garlic, tomato paste and thyme and cook until fragrant, about 1 minute. Add the flour and cook for 1 minutes, stirring constantly. Add the beef broth, a little at a time then the Worcestershire sauce. Scrape up any browned bits from the bottom.
- Bring the gravy to a simmer then reduce the heat to medium-low. Simmer, stirring occasionally until the gravy has thickened, about 3 to 5 minutes. Season with salt and pepper to taste.
- At this point you can add the sausages to the gravy and serve over the mashed potatoes, or divide the mashed potatoes and sausages onto individual plates and spoon the gravy over the top. Garnish with chopped parsley and serve.
We like Yukon Gold potatoes for this recipe. Do not use an electric mixer to mash the potatoes. It will cause them to be gummy, not fluffy.
We’ve got plenty of Irish-inspired options here at SRFD, and one that can’t be missed is our Colcannon recipe. Colcannon is a traditional Irish dish made with cabbage, onions and potatoes. Colcannon is easy to make, inexpensive and delicious pure Irish comfort food! Click HERE to get the recipe for Colcannon. Once your belly is full, take a few minutes to read about our travels in Ireland. You’ll enjoy the trip! Thanks so much for stopping by! Tricia