Bangers and Mash with Milk Stout Gravy {Sausage and Mashed Potatoes}
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Bangers and Mash with Milk Stout Gravy! Ever had ’em? What’s not to love about delicious sausages that have been slow cooked in a creamy milk stout, layered atop fluffy mashed potatoes; smothered in a rich stout onion gravy.
We love a delicious Irish inspired dinner anytime of year, but let’s face it is much more fun around St. Patrick’s day!
You may want to try these other Irish inspired recipes: 4 Ingredient Irish Soda Bread, The Best Baked Corned Beef and Cabbage Recipe, Irish Mule, or Guinness Chocolate Cake.
I don’t claim to be even a teeny bit Irish, but, I can follow a recipe and so can you!
What are Bangers & Mash?
I’m so glad you asked! The mash is obvious; creamy, fluffy mashed potatoes, try my Roasted Garlic Mashed Potatoes with this recipe.
The bangers, they are a bit harder; I love looking into the origins of words and if the words relate to food, yipee! I enjoyed this post that explains how the name “bangers” came about, the article is quite fun, give it a read.
Why Are They Called Bangers?
This odd name used to describe these British sausages actually dates back to the early 20th century, during the time of World War I. Sausages were seen as a popular dish for the British working class, however, after the outbreak of the war, meat was in seriously short supply. In order to continue production and to get by on what meat they did have, cheap fillers and a high amount of water were used in the sausages which caused them to pop and explode rather violently in the cooking pan, giving them the name “bangers.”
Excerpt taken from A History of Banger’s
Fun right!? So grab a skillet, go buy your bangers (sausages) and a bottle (or 6 pack) of your favorite dark beer and let’s make dinner.
While the obvious time of year to eat these for us Yank’s is on St. Patrick’s day, folks in the UK eat them year round and you might too!
What Can I Substitute for Bangers?
I buy my Bangers from Trader Joes, they start stocking them in late February through St. Patrick’s day, but you may also substitute Bratwurst for the bangers, or any pork sausage (or try a chicken or turkey brats if you don’t do pork).
Make sure they are not pre-cooked sausages, you want to slowly cook them in the beer. I’ve used German Weisswurst/Bockworst (white sausage) and it’s delicious too.
How to Make Bangers & Mash
Heating a heavy skillet over medium high heat, pour in oil. Carefully add in sausages and stout (see options below). That little mini measuring cup is one of the most often used tools in my kitchen!
Bring to a simmer, cover with a lid and prop a wooden spoon to vent just slightly, allowing steam to escape.
Be careful your wooden spoon is not over any flame and careful when you grab it, it might be hot. Cook covered for about 5 minutes.
What Can I Replace the Beer with?
Replace the Stout with any dark beer you’d like, I’ve used Milk Stout, Vanilla Porter, Porter, Guinness and more. The darker the beer, the creamier, richer the flavors.
Gluten Free | If you prefer not to use alcohol or are GF, just use a rich beef broth or beef bone broth. Just make it YOURS!
Turn the bangers and continue cooking, covered, for another 5 minutes.
COOKING WITH ALCOHOL WHEN YOU HAVE KIDS
Many ask me about cooking with alcohol and do I serve these meals to my kids.
My answer is yes, I do. Typically the foods that have alcohol in them are cooked long enough that the alcohol cooks down. I don’t pour them a mug of beer, but we believe removing the curiosity and stigma with alcohol allows kids to be able to say “no” when offered later.
Cook the bangers for 10 minutes until nicely browned, remove the lid and allow the liquid to reduce slightly, thickening and coating the sausages.
When the liquid is almost gone, lower the heat to medium-low, with lid on continue cooking, rotating sausages occasionally, until evenly browned and cooked through, around 10 additional minutes.
Making a Stout Onion Gravy
While your bangers are cooking, in a medium saucepan, heat your butter/oil over medium to medium-high heat, add sliced onions.
Cook, stirring occasionally until they are slightly browned, soft and fragrant, about 10-15 minutes.
Sprinkle browned onions with all-purpose flour (substitute AP Gluten free flour), stirring and cooking for 2-3 minutes until brown bits collect on bottom of pan.
Increase heat to medium / medium-high and pour in stout (broth or other beer), scraping bottom of pan to deglaze (getting up all those rich, brown bits).
Pour in beef broth and allow to simmer until no longer foaming, about 10-15 minutes, stirring occasionally, heat until reduced slightly, thickened and glossy.
Remove from heat, set aside, keep covered.
Can I make Bangers Gluten Free?
You most certainly can!
- Replace the beer with either beef broth or your favorite Gluten Free beer
- Make sure your sausages are gluten free
- Replace the all purpose flour in the gravy with a good GF 1-to-1 All purpose flour.
My Favorite Garlic Mashed Potatoes
Make up a batch of Roasted Garlic (roasting optional) Mashed Potatoes, details and ingredients included in printable recipe below or speed things up with these delicious Instant Pot Rustic Mashed Potatoes.
To plate; serve up some mashed potatoes, place a 1-2 Bangers (sausages) on top of potatoes and smother the entire thing in the rich onion milk stout gravy serve with a couple of the items from below.
Banger’s and Mash sides from a few of my favorite bloggers!
- Steamed or roasted broccoli
- Roasted or pan-fried asparagus
- Mushy Peas (Isn’t the the color gorgeous!)
- Irish Soda Bread traditional, or a slightly sweeter version both eaten on St. Patty’s day, delicious with Irish Stew or this Instant Pot Corned Beef and Cabbage.
- Irish Boxty Bread – a traditional potato bread
I made Boxty bread last year, no time to get it on the blog at the moment, however; it’s a fun thing to make with your kids and makes ye’ feel, all Irish-like! Beautiful huh!?
A few more great, heart-warming, totally St. Patrick’s day acceptable recipes:
- Tender Beer Beef Stew (slow cooked all day, amazing)
- Easy Beer Bread
- Skillet Shepherd’s Pie (No Bake Shepherd’s Pie)
- And while not a St. Patrick’s day recipe, you’ll love this One Pot Italian Sausage Pasta.
Oh and one last thing, you have to end your St. Patrick’s Day celebration with one (or BOTH) of these AMAZING St. Patrick’s inspired desserts: Milk Stout Brownies or Lucky Charms Bars.
For a comprehensive list of St. Patrick’s day menu ideas, check out my 35+ St. Patrick’s Day Recipes post.
Recipe lightly adapted from the darling Self Proclaimed Foodie.
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Bangers and Mash with Milk Stout Gravy {Sausages and Mashed Potatoes}
Equipment
Ingredients
Bangers
- 1 lb bangers, sausage, bratwurst, weissworst, etc
- 1 tablespoon olive oil
- 3 oz stout, or other dark beer, or replace with beef broth
Stout Onion Gravy
- 2 tablespoons butter, or olive oil
- 1 medium onion, sliced thin
- 2 tablespoons all-purpose flour, All Purpose GF flour may be substituted
- 1 cup stout, I used Left Hand Milk Stout, but try Guinness, Porter, another Stout/dark beer, or beef broth
- 1 cup beef broth
- kosher salt, and pepper
Garlic Mashed Potatoes (or substitute your favorite mashed potatoes)
- 5 pounds Russet potatoes, peeled, diced – try Yukon Gold peeled, cubed
- ½ onion, sliced thin
- 5-6 cloves garlic, smashed, skins removed
- 1 teaspoon salt
- 1 bulb garlic, for roasted garlic (optional)
- 1-2 teaspoons olive oil
- 1 bay leaf
- ¾ cup butter, softened (no substitutes)
- 8 ounces cream cheese, (regular or Neufchatel), softened
- ½-¾ cup Half-and-Half
- ½-1 teaspoon Seasoning Salt
- ½ teaspoon black pepper
Instructions
Bangers / Sausages
- Heat a heavy skillet over medium to medium-high heat, pour in oil. Carefully add in sausages and stout and prop a wooden spoon to vent just slightly, allowing steam to escape. Be careful your wooden spoon is not over a flame and be careful when you grab it, it might be hot. Cook covered for about 5 minutes.
- Turn the bangers and continue cooking covered, for another 5 minutes. After they’ve cooked 10 minutes and are nicely browned, remove the lid and allow the liquid to reduce slightly, thickening and coating the sausages.
- When the liquid is almost gone, lower the heat to low, with lid on continue cooking, rotating sausages occasionally, until evenly browned and cooked through, around 10 additional minutes.
Stout Onion Gravy
- While your sausages are cooking, in a medium saucepan, heat your butter over medium heat. Add sliced onions and cook, stirring occasionally until they are slightly browned, soft and fragrant, about 10-15 minutes.
- Sprinkle browned onions with all-purpose flour (substitute with Gluten Free AP Flour), stirring and cooking for 2-3 minutes until brown bits collect on bottom of pan.
- Increase heat to medium or medium-high and pour in stout (broth if GF or other beer), scrapping pan to deglaze. Add in beef broth and allow to simmer until no longer foaming, about 10-15 minutes, stirring occasionally until thickened reduced slightly and glossy. Remove from heat set aside, keeping covered.
Garlic Mashed Potatoes
- Peel and cut the potatoes into similar sized pieces and place in a large pot filled with cold water, potatoes should be covered in water, but only by a bit. Slice onion and smash garlic and toss in with the potatoes. Add bay leaf and salt, stir to combine.Bring to boil and cook for about 30-35 minutes until they are just about falling apart.
- Optional – While potatoes are boiling, prep garlic. Preheat oven to 375° F and cut off tips of garlic bulb revealing the garlic cloves. Drizzle a little olive oil and sprinkle a little over the top. Seal in a foil pocket and bake for 30-40 minutes until soft and caramel colored.
- Drain potatoes in colander, discard bay leaf. Return potatoes, onions and garlic to dry pot (same one you cooked them in).
- Mash the potatoes, onions and garlic in pot over low heat. Allowing the steam to escape before adding any other ingredients. The steam won’t completely go away but it will diminish. Turn off stove and add 1 ½ sticks of butter, cream cheese and about ½ a cup of half-and-half.
- Mash, mash it all up! Add seasoned salt and black pepper, stir well. Squeeze out your roasted garlic cloves and mash into the potatoes, watch you don’t get skins in there. Stir and serve, piping hot! Potatoes may be made ahead of time and cooled, bring to heat in microwave or add a little milk or water to a pot and reheat over low heat, stirring often until hot.
- To plate, serve up some mashed potatoes, place a 1-2 Bangers (sausages) over the top of the potatoes and smother the entire thing in the rich onion stout gravy serve with a couple of the items from below.
✱ Kathleen’s Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Do the men in your home realize just how lucky they are?
Well, one in particular does! LOL! The younger ones, probably not so much — yet!
A wonderful twist on a classic recipe.
I’m making this on the weekend! I bet it’s delicious!
YAY! It is delicious, Linda!
Judy made your key lime pie for our couples group. Wowzer, it, and you, “brought the house down.” It was awesome!
Wahoo!! I love that it brought the house down! Hopefully not on top of anyone or the Key Lime Pie! Thanks Bob!!!