Irish Bangers and Mash with Onion Gravy

Irish bangers, mash, onion gravy and green peas on plate.

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Irish Bangers and Mash with Onion Gravy

A classic Irish pub dish made with Irish pork sausage, creamy mashed potatoes and topped with a savory brown onion gravy.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Entree, Lunch

Cuisine: Irish

Servings: sausage links

Calories: 936kcal

Author: Anecia Hero

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 aside
Add 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 broth
2 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

This recipe yields 4 sausage links and enough mashed potatoes and gravy to easily serve 4-6. If you've got big eaters, you might want to serve 2 links per person. There's no need to double the gravy as it makes enough for 6-8 servings.

The nutritional estimate for this recipe is "off" because there's no way to know how much mashed potatoes or gravy one will consume.

How to brown curved sausage links all the way around:

On the stove top, first place them flat and cook, flipping after a few minutes. For the curved part, scoot the sausages to the outer perimeter of you skillet; this will brown the bottom. When you transfer them to the oven, position them so they're curved upward - this will allow the inside to brown.

Recommended reheating methods for bangers, mash and gravy:

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.

Nutrition