Let’s Make Bangers and Mash!

Want to try an Easy Americanized Bangers and Mash Recipe? This is YOUR CHANCE! Change up your St. Patrick’s Day feast with this tasty classic.

This is ONE iconic recipe I’ve been wanting to make for so long. Last week I saw a package of Bangers at Costco I grabbed them up ASAP! You can probably find them in February and March in Costco. The Bangers I picked up are made by Amylu. (and I bought them with my own money, so this isn’t sponsored content)

BUT you can use ANY bangers you have available to you. Maybe you’re lucky enough to have local made sausages? USE THEM!

What are Bangers and Mash?

Essentially Bangers are an Irish Sausage served with gravy over Mash(ed) potatoes. Every source online says that bangers got their name from when they started adding bread crumbs or cracker crumbs to sausages to replace the meat. That causes the sausages to swell and pop during cooking.

What Kind of Gravy for Bangers and Mash?

Once I had the sausages I went looking for a recipe for gravy. I wanted to know WHAT kind of gravy to make. My big question was it just brown gravy or was it an onion gravy? Turns out it’s traditionally an onion gravy.

I make a pretty mean mushroom onion gravy that I serve with my Salisbury Steak. For that gravy, I use dehydrated onion flakes. I wanted to create something different for this recipe.

I decided to make fresh onion gravy for this recipe because it seems that most bangers and mash recipes use fresh onion. Note that this recipe does NOT call for caramelizing the onions. I wanted to keep the onion flavor nice and sharp, so I cooked until translucent and went on from there.

If you LIKE caramelized onions and want to make them for this gravy you can. Just go ahead and cook for another 20-30 minutes over low heat until sweet and caramelized. You would want to start the onions earlier that everything else though.

Onion Gravy Ingredients for Bangers and Mash

  • yellow onions
  • butter
  • beef broth
  • espresso powder OR coffee (enhances the savory flavor)
  • cornstarch
  • cold water

How to Make this Bangers and Mash Recipe EVEN EASIER

You can speed up this dinner recipe if you don’t mind cutting corners a bit. You COULD use a couple jars of brown gravy instead of onion gravy. The taste WON’T be the same BUT it works in a hurry.

The other way to make these go even faster is to SKIP making homemade mashed potatoes. Just make dehydrated potatoes. Add extra butter to make them taste better. If you’re covering them in gravy no one will care too much.

You could also skip the sliced onions and just use dehydrated onion flakes. They pack a pretty powerful onion flavor.

Yield: 4 servings

Bangers and Mash

A steaming hot plate of bangers and mash.

An Americanized version of Bangers and Mash. Thick onion gravy, over bangers, on buttery mashed potatoes.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 8 precooked Bangers 
  • 2 pounds yukon gold potatoes, cleaned 
  • 2 pounds yellow onions, sliced
  • 1/2 cup butter, divided
  • 1 quart beef broth
  • 1 tsp espresso powder or 1/4 cup coffee
  • 2 TBSP cornstarch
  • 1/4-1/2 cup milk
  • salt and pepper to taste

Instructions

  1. preheat the oven to 400˚
  2. line a baking tray with parchment or foil
  3. place the bangers on the baking sheet, set aside until the sausages until the oven is hot, then bake the sausages for 10-15 minutes until they're hot and crispy
  4. meanwhile, start a pot of water boiling to cook the potatoes
  5. cut the potatoes and add them to the pot, cook until soft, then drain mash lightly, add 1/4 of milk and 1/4 cup of the butter and mash, add salt and pepper to taste-you can add the other 1/4 cup of milk if desired
  6. while the potatoes are cooking heat the remaining butter in a deep frying pan over medium heat
  7. slice the onions and cook them in the hot butter for a couple of minutes until they're translucent but NOT browned or caramelized
  8. once they hit that stage pour the beef broth and the coffee in to deglaze the pan
  9. scrape and stir up any stuck bits in the pan
  10. put the corn starch in a small bowl add the 1/4 cup water stir to combine, add a spoonful of hot broth INTO the cornstarch, then pour the whole bit into the pan of beef broth and onions
  11. stir or whisk for 1-2 minutes until the gravy starts to thicken
  12. then reduce heat and just keep the gravy warm
  13. add the crisped sausages to the gravy, stir to combine, and let them warm together for 1-2 minutes
  14. serve the bangers and gravy over the mashed potatoes

Notes

If you have questions about this recipe the post is full of helpful tips and tricks for making Bangers and Mash

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1078Total Fat 66gSaturated Fat 31gTrans Fat 1gUnsaturated Fat 39gCholesterol 149mgSodium 2310mgCarbohydrates 83gFiber 8gSugar 16gProtein 42g

This nutrition information was calculated using a computer program, results may vary.

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