Description
This Irish bangers and mash recipe features juicy sausages, creamy mashed potatoes, and a rich onion gravy. A perfect comfort food for any occasion!
Ingredients
- Prepare the mashed potatoes – Place the peeled and cubed potatoes in a large pot and cover them with water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and return them to the pot.
- Mash the potatoes – Add the butter, warm milk or cream, salt, and black pepper. Mash until smooth and creamy. Cover and set aside.
- Cook the sausages – Heat the olive oil and butter in a large skillet over medium heat. Add the sausages and cook for about 10-12 minutes, turning occasionally until they are browned on all sides and cooked through. Remove from the skillet and set aside.
- Make the onion gravy – In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until soft and caramelized, about 10 minutes. Stir in the flour and cook for another minute.
- Add the broth and seasonings – Gradually pour in the beef broth while stirring. Add Worcestershire sauce, thyme, salt, and pepper. Let the gravy simmer for 5-7 minutes until thickened. Adjust seasoning as needed.
- Assemble the dish – Spoon a generous portion of mashed potatoes onto each plate. Place the sausages on top and drizzle with the rich onion gravy. Serve immediately and enjoy!
Instructions
- Prepare the mashed potatoes – Place the peeled and cubed potatoes in a large pot and cover them with water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and return them to the pot.
- Mash the potatoes – Add the butter, warm milk or cream, salt, and black pepper. Mash until smooth and creamy. Cover and set aside.
- Cook the sausages – Heat the olive oil and butter in a large skillet over medium heat. Add the sausages and cook for about 10-12 minutes, turning occasionally until they are browned on all sides and cooked through. Remove from the skillet and set aside.
- Make the onion gravy – In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until soft and caramelized, about 10 minutes. Stir in the flour and cook for another minute.
- Add the broth and seasonings – Gradually pour in the beef broth while stirring. Add Worcestershire sauce, thyme, salt, and pepper. Let the gravy simmer for 5-7 minutes until thickened. Adjust seasoning as needed.
- Assemble the dish – Spoon a generous portion of mashed potatoes onto each plate. Place the sausages on top and drizzle with the rich onion gravy. Serve immediately and enjoy!
Notes
- Choose the Right Sausages – Traditional Irish bangers are slightly milder and have a softer texture than regular pork sausages. If you can’t find them, use high-quality pork sausages with a slight seasoning.
- For Extra Creamy Mashed Potatoes – Use Yukon Gold potatoes instead of russet for a naturally buttery texture. Adding warm milk instead of cold milk prevents the potatoes from becoming gummy.
- Customize the Gravy – If you like a thicker gravy, let it simmer for an extra few minutes, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to thicken it further.
- Prep Time: 10
- Cook Time: 30
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 700