Irish Bangers and Mash with Onion Gravy
Bangers and Mash is a classic pub dish made with pork sausage, mashed potatoes and topped with a savory brown onion gravy. This Irish-inspired version uses authentic Irish pork sausage and simple pantry ingredients for a comforting, 40-minute dinner for St. Patrick’s Day or a cozy dinner at home on any day.
What is bangers and mash?
Bangers and mash is a popular pub dish in both Ireland and England that consists of sausage links, mashed potatoes and an onion gravy.
Cultural Background
Bangers and mash originated in the 20th century and rose in popularity during World War I, primarily due to food shortages. The sausage was inexpensive to make with minimal fillers and the “mash,” or potatoes, were a common staple in both English and Irish cuisine. This iconic cultural dish became a permanent classic menu item in both countries.
Everyone is Irish on St. Patrick’s Day, right? Serve this meaty entree with a fluffy slice of Irish soda bread or substitute mashed potatoes with Irish colcannon potatoes.
What’s the difference between Irish Pork Sausage and American pork sausage?
Irish pork sausage has a milder pork flavor, are less salty, and have fewer filler ingredients than American pork sausage. The name “bangers” comes from the sausages bursting or “banging” when cooked due to their high water content.
Where to buy Irish pork sausage in the U.S.
Irish bangers are often a bit difficult to find in the U.S. Some retailers stock Irish bangers regularly, where others offer it seasonally (around St. Patrick’s Day in the US). Here are a few non-affilate sources for Irish Pork Sausage Bangers:
- Johnsonville Brand makes an “Irish O’Garlic” pork sausage that is often at the grocery stores during March
- Donnelly Meats offers Irish bangers through Amazon and Food Ireland
- Wild Fork Foods carries Martin’s Specialty Sausage
- Jolly Posh Foods offers British sausage via mail or through Trader Joe’s or sometimes Whole Foods Market
Ingredients
Just a few simple ingredients bring this dish to the dinner table in less than 40-minutes.
- Irish pork sausages -bangers; if you cannot find Irish sausage, Bratwurst is probably the closest thing because it has a similar flavor, texture and fat content
- Potatoes – Yukon gold, Russets or Idaho potatoes
- Butter, warmed milk, salt and pepper
- Large sweet yellow onion– or white onion, thinly sliced
- Butter– I recommend using unsalted
- Beef broth or beef stock – I recommend low sodium
- Garlic powder– granulated garlic
- Worcestershire sauce
- Balsamic vinegar (optional)– a splash of dark balsamic vinegar when added as a finishing ingredient at the end of the cooking process gives the onion gravy a slight “pop” in flavor
How to make Irish bangers and mash with onion gravy
This is an overview of how to make this pub classic. See the recipe card below for exact ingredient amounts and instructions.
- Prep first: peel and slice potatoes; thinly slice onions; preheat oven to 350°F
- Boil potatoes in lightly salted water until fork tender; drain, mash, add butter, warm milk, salt, and pepper; set aside
- Brown sausage links in dry cast iron skillet on all sides then transfer to oven and bake , uncovered, until the internal temperature reaches 160°F
- Meanwhile, melt butter in skillet; add sliced onions and cook until light golden brown
- Add flour to onions off heat; return skillet to a low heat and gradually add beef broth
- Add Worcestershire sauce, garlic powder, balsamic vinegar, salt and pepper to taste
- Plate warm potatoes in a shallow bowl topped with cooked sausage; drizzle onion gravy over the top and serve
Cook onion to light golden brown
Add flour off heat
Return skillet to low heat, add broth and seasonings and cook on low until the gravy thickens.
Recipe Tips
- This is a 3-part recipe than can be ready in about 40-minutes if you do the prep work first
- For ease, you can reheat leftover mashed potatoes and/or make the onion gravy in advance
FAQ’s
Irish and Englilsh pork sausage is called a banger because it bursts, or “bangs” when cooking due to the high water content.
Yes. Irish pork sausage is often hard to find in the U.S. The best substitute is bratwurst due to its similarity in flavor, texture and filling contents.
The best potatoes for the mash are non-waxy potatoes such as Russets, Idaho or an all-purpose potatoe as Yukon Golds. These types have more starch content than waxy potatoes and result in a fluffier mash.
Both. This trio food combination is found in both Irish and English pubs.
While the flavors are similar, the textures vary slightly. Irish bangers are more dense because they contain both breadcrumbs and egg. English bangers are made with no egg, are more course in texture and are slightly more crumbly than Irish sausage.
Serving suggestions
This classic “pub grub” is usually served with sweet green peas, mushy green peas, green beans, cabbage, kale, and Irish soda bread. Often times, it will be accompanied fried onion rings or roasted root vegetables.
Make ahead and storage
Make the browned sausage, mashed potatoes and onion gravy up to 3 days in advance. Store each ingredient separately in an airtight container in the refrigerator.
Recommended reheating methods for bangers, mash and gravy
The best method for reheating depends upon what you’re reheating and how much time you have.
- Sausage links: The best way to reheat the sausage is on the stovetop; place a little butter in a skillet on medium heat, add the sausage links rotating frequently, until they are warmed throughout.
- Potatoes and Gravy: these ingredients may be reheated individually on the stove top or in the microwave.
- Plated dish: if you’re reheating a plate that contains all three ingredients, I recommend the microwave; place a piece of microwave-safe plastic wrap securely over the and reheat at 50% power. Reheating with 50% power ensures the dish warms evenly and consistently throughout without overcooking anything.
More Irish recipes
- Irish Soda Bread
- Colcannon Potatoes
- Irish-American Guinness Beef Stew
- Irish Cottage Pie (Shepherd’s Pie)
- Irish Pub Cheese
- Roasted Cabbage Wedges with Parsnips
- Slow Cooker Corned Beef and Cabbage
- Fried Potato Cakes
- Fish ‘n Chips No Beer Batter
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Irish Bangers and Mash with Onion Gravy
Equipment
- cast iron skillet for browning sausage
- Potato masher
- Meat thermometer
Ingredients
- 4 Irish sausage links
Onion Gravy
- 1 large sweet yellow onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups unsalted beef broth
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dark balsamic vinegar (optional)
- salt and pepper to taste
Mash (Potatoes)
- 4 pounds peeled and sliced Yukon gold potatoes
- 1 stick unsalted butter (divided)
- ½ – 1 cup milk, warm
- salt and pepper to taste
Instructions
Make the Mash
- Preheat the oven to 350°F; Peel and slice potatoes and onions; measure 1 cup of milk and let it sit at room temperature;set asideAdd cubed potatoes to a pot of water and bring to boil until fork tender; remove from heat and drain. In a small saucepan on the low setting, heat the milk until slightly warm.Add half of the butter and a little warm milk, mash the potatoes; taste; add more butter and milk if you like; season with salt and pepper; let sit on warm stovetop while you brown the sausage and make the gravy.1 large sweet yellow onion, thinly sliced, 4 pounds peeled and sliced Yukon gold potatoes, 1 stick unsalted butter (divided), ½ – 1 cup milk, warm, salt and pepper to taste
Cook the Bangers
- Place the sausage links inn a dry cast iron skillet on medium high heat and cook about 1 minute, then flip them. Repeat until the links are nice and brown all the way around (read the notes below for how to evenly brown curved sausage links); transfer to preheated oven and bake uncovered for 15 minutes or so, until the internal temperature reaches 160℉4 Irish sausage links
Make the Onion Gravy
- Melt butter in a large skillet; add thinly sliced onions and cook on medium to medium-high heat, stirring frequently, until onions are a light golden brown; remove pan from heat; turn stove setting to low; add flour to onions off heat and combine well; return to warm stove and cook 1 minute.1 large sweet yellow onion, thinly sliced, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- While constantly stirring, gradually add beef broth; add remaining seasonings and continue to cook on low heat. The gravy will naturally thicken; if you like it thinner, add a little more beef broth2 cups unsalted beef broth, ½ teaspoon garlic powder, 1 tablespoon Worcestershire sauce, ¼ teaspoon dark balsamic vinegar (optional), salt and pepper to taste
How to Plate Bangers and Mash
- Place a layer of mashed potatoes in a shallow bowl; top with sausage link and drizzle onion gravy over the top
Notes
- Sausage links: The best way to reheat the sausage is on the stovetop; place a little butter in a skillet on medium heat, add the sausage links rotating frequently, until they are warmed throughout.
- Potatoes and Gravy: these ingredients may be reheated individually on the stove top or in the microwave.
- Plated dish: if you’re reheating a plate that contains all three ingredients, I recommend the microwave; place a piece of microwave-safe plastic wrap securely over the and reheat at 50% power. Reheating with 50% power ensures the dish warms evenly and consistently throughout without overcooking anything.
