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An image of British bangers and mash with onion gravy and peas.
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5 from 3 votes

Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy is a classic comfort food dish popular in Ireland and Great Britain. We love to serve it with bright green peas!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Irish
Servings: 4 Servings
Calories: 1136kcal
Author: Amy Nash

Ingredients

Mashed Potatoes

  • 2 lbs. yukon gold potatoes peeled and cut into large chunks
  • 1 teaspoon salt plus more to taste
  • 4 Tablespoons salted butter
  • ¾ to 1 cup whole milk

Bangers

  • 8 banger sausages
  • 1 Tablespoon oil
  • ½ cup beef broth

Onion Gravy

  • 1 Tablespoon oil
  • 2 Tablespoons salted butter
  • 1 large onion halved and sliced thin
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt divided
  • 2 cloves garlic minced
  • ¼ teaspoon dried thyme
  • 2 cups beef broth
  • 1 Tablespoon cornstarch
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon black pepper
  • 1 Tablespoon freshly chopped parsley leaves

Instructions

To prepare the mash

  • Add potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add the salt to the water, then bring to a low boil and cook until the potatoes are tender enough to easily be pierced with a fork, about 15 minutes. Drain well.
  • While the potatoes cook, heat the butter and cream in the microwave until the butter is mostly melted and the cream is warm, about 60 seconds.
  • Mash the drained potatoes using a potato masher, then stir in the warm butter and cream. Season with additional salt and pepper to taste.

To prepare the bangers

  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth, then cover with a lid set slightly askew to let steam escape. Cook for about 15-20 minutes until cooked through (if raw, although if the bangers are precooked you just need to warm them through and brown them), removing the lid occasionally to turn the sausages so they can brown on all sides. Transfer to a plate and keep warm.
  • OR bake in a 400 degree F oven for 10-15 minutes until heated through.
  • I found Irish bangers, which are actually already cooked and just need to be heated through. Raw sausages like brats will take longer to cook.

To prepare the onion gravy

  • In the same skillet over medium heat, heat the oil butter. Add the sliced onion and sprinkle with the sugar and ¼ teaspoon of the salt. Cook, stirring frequently, until onions are softened and start to caramelize and brown, about 15-20 minutes.
  • Add garlic, and thyme, and continue to cook and stir for 1 minute. Whisk beef broth and cornstarch together, then add to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
  • Let the onion gravy come to a simmer, then reduce heat to medium-low. Simmer for 3-5 minutes, stirring frequently, until gravy has thickened, then taste and season with additional salt and pepper, as needed. Return the sausages to the pan with the gravy to make sure they are hot.
  • Serve the potatoes with the sausages, topped with a generous spoonful of the onion gravy. Sprinkle with chopped parsley and serve with green peas.

Nutrition

Calories: 1136kcal | Carbohydrates: 47g | Protein: 42g | Fat: 86g | Saturated Fat: 32g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 3053mg | Potassium: 1719mg | Fiber: 6g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 5mg